Wednesday, December 12, 2012





Raw rice(Pachari)- 2 cups(soaked in water for 3-4 hours)
Jaggery – 500 gm
Small Bananas(very ripe ones- Palayankodan/Mysoori) – 6-7(mashed)
Sesame seeds – ½ tsp[optional]
Coconut pieces – cut into small pieces. – 1 Tbsp.[optional]
Oil – for frying

  • Melt the jaggery in 1-1.5 glasses of water to make a syrup. Allow it to cool.
  • Grind the soaked rice into a fine paste.
  • Once the rice is grinded, add the jaggery syrup and mashed bananas and grind well.
  • When you smell the batter, the smell of bananas should be prominent and the consistency should not be very thick. You can add water if you feel the batter is too thick.
  • Fry the coconut pieces in little ghee until brown and add the sesame seed, fry for 2-3 seconds. Add this to the batter. (This step is optional. For those of you who prefer the healthier side can easily omit this step. I skipped this step.)
  • Keep the batter for 5-6 hours. (The more the time the softer your unniappams will be.)
  • Heat the unniappam chatti.  Pour oil or ghee or coconut oil (about a tbsp of each) into each mould of the chatti. Each mould should be half full
  • Once the oil is hot, pour a ladleful of batter into each mould and fry on both sides until it attains a dark brown colour. (The colour of your unnippam may vary depending on the colour of jaggery you use)
  • Remove them from the chatti using a metal skewer or with a pair of forks/ tongs
  • Drain onto paper towels
Your delicious unniappams are now ready to be gulped down...but remember not to gulp it hot!!!!

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