Oct 30, 2012



Wanted to post dis recipe long back(last yr actually)..but couldn't...so finally now am ready...my family's(especially my Son's) all time fav. Kerala sweet snack(its actually a traditional hindu temple prasad)..am not vry gud at making these brown beauties..so i tuk my MOM's help..here's  her version...do try.
Mom making Unniyappams

Actual Unniyappam Pan

Rice Flour - 1 cup(roasted)
Suji -1 cup
Banana(ripe) - 4 to 6(mashed)
Gur/Jaggery - 1/2 cup (soak in water,boil and strain)
Salt - a pinch
Ghee - 1tbsp
Coconut(small slices) - 1/2cup
Coconut Oil - 2cups (if not available then use any other oil..but these appams taste best with coconut oil)


Heat oil in a kadai,fry coconut slices.
In a bowl mix all the dry ingredients and Jaggery water.Keep aside for 20-30 min.
If the batter is too thick,pour little water.
Heat oil in deep Unniyappam Pan(or any pan) and pour a tablespoon of batter.Fry on a medium- low heat till its deep brown,drain on absorbent paper. Consume within 3-4 days.

Kanna helping Nanimaa


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