Unniyappam

Navrathri is one occasion where we get to make a sweet daily for nine days and not at all feel guilty about it since it is offered as prasadam and then eaten;-).One sweet that was predominant during this time was sheera,as it is one of the easiest ones to prepare and requires very less ingredients.Perfect for that surprise guest or for that sudden craving for a sweet.Last Sunday,I was watching one of my favourite cookery shows on TV,Magic oven in Kairali by Lakshmi Nair.I haven’t missed a single episode and I also have her cookbook for reference;-).She made Beetroot Rava Kesari,it looked so pretty and easy that I immediately called up amma and gave her the recipe.She did not have Maggi coconut milk powder,but still went ahead with the recipe.I made it with the coco milk powder.It tasted superb,almost like Gajar ka halwa.A keeper recipe.

Unniyappam is made in many ways and each one of us have our own recipes for the same.Usually the unniyappam is made using rice flour or ground rice paste mixed with jaggery and grated coconut.Even though I loved the petite unniyappams,the long process always used to put me off.Amma had a cast iron appam pan and she always had trouble making appams as they stuck to the bottom.So,this one was made very rarely.And again,Lakshmi Nair came to rescue;-).This recipe uses whole wheat flour/atta instead of rice/rice flour and ripe banana,which brings a wonderful taste to any dish.We’ve made this many a times and always it came out delicious.Btw,amma uses a non-stick pan now!!
Unniyappam

Ingredients

Whole wheat flour/atta – 2 cups
Grated jaggery – 2 cups(melted in ¼ cup water)
Ripe banana – 3
Black sesame seeds – 1 tbsp
Cardamom powder – 1 tsp
Ghee – 2 tbsp
Thin coconut slices and cashewnuts – 2-3 tbsp
Oil for frying
Sugar – 2-3 tbsp

Method

Mash the bananas well.
Add atta and jaggery syrup and mix well without forming lumps-you can use a hand mixer on low speed for a minute.
Add the sesame seeds,cardamom powder,ghee and mix well(if the batter is too thick,add ¼ cup hot water).
Fry the coconut slices and cashewnuts in ghee and add it to the batter.
Keep aside for ½ an hour.
Grease an unniyappam pan and pour ¼ tsp oil in each mould.
Pour the batter into each moulds-fill only ¾ of the mould.
Cover and let it cook on low heat for a minute.
Open the lid and turn it over and let it cook for another minute.
Transfer to a plate when done and immediately sprinkle sugar on it so that it sticks to it.
Serve hot!!
One more for JFI-Festival treats to Srivalli!