Unniyappam

Method

1. 1

   Make batter: Soak 2 cups raw rice and half cup urad dal for 4 hours. Grind smooth. Add half cup jaggery powder, half tsp cardamom, 1 ripe banana (mashed) and salt. Mix well. Ferment 2-3 hours.

2. 2

   Add coconut: Stir in 3 tbsp freshly grated coconut into the fermented batter.

3. 3

   Check batter: Should be thick — thicker than dosa batter. It should drop slowly from a spoon.

4. 4

   Heat unniyappam pan: Place the unniyappam pan (small round-mould pan) on medium heat. Add a generous drop of coconut oil to each cavity.

5. 5

   Test oil: A drop of batter in the oil should sizzle immediately.

6. 6

   Fill cavities: Pour batter into each cavity — fill three-quarters full.

7. 7

   Fry first side: Fry on medium heat 2-3 minutes until the base is deep golden and crispy.

8. 8

   Turn: Use a skewer to turn each unniyappam over. They should come out cleanly when the base is golden.

9. 9

   Fry second side: Fry 2-3 minutes until the second side is equally golden.

10. 10

    Serve: Drain on paper. Unniyappam should be round, dark golden, sweet and soft inside. Serve warm as a snack or prasad.