Unniyappam

• Add ½ tsp oil to a heated pan and roast the coconut pieces until golden brown. Transfer to a bowl and allow it to cool.

Tip: If you are not able to find a fresh coconut, you could use grated coconut too without the need for roasting.

• Add jaggery in the same pan with ½ cup water and allow the jaggery to melt completely while heating on a medium flame. Filter the syrup with a fine mesh strainer and allow it to cool.
• Chop the bananas and grind to a smooth paste in a food processor.
• Add the rice flour to a heavy bottom pan and roast along with whole wheat flour until the flour mix turns aromatic (takes about 1 minute).

Tip: Ensure that the color does not change while you roast.

• Add the wheat flour, rice flour, banana paste, jaggery syrup, and coconut in a large bowl and mix well to make a batter. The batter consistency should be like that of idly batter. If it is thick, add some water. Allow the batter to ferment for approx 20 minutes.
• Add cardamom powder, baking soda, roasted sesame seeds, and salt to the batter and mix thoroughly.
• Grease the paniyaram pan with some ghee or oil ensuring each slot is perfectly done. Fill ¾ of each slot with the prepared batter (approx1 tbsp batter per slot). Cook over low-medium heat until the sides turn golden brown in color.

Tip: You can add some sesame seeds in the slots before you pour the batter, to enhance the taste.

• Flip the appam and allow it to cook. Check by inserting a toothpick— it should come out clean. Serve hot.

Trivia

Did you know that the word “unni” means “small” in Malayalam and the word “appam” means a “rice cake”? Unniyappam or sweet appams are the main offering in some temples in Kerala. A special utensil is used to make them.