Unniyappam / Godu Appo ( Traditional method ) - It's popular sweet in South Indian cuisine !!
1 cup / 200 ml raw rice ( pachari ) Indian standard measuring cup of 200 ml / 8 oz capacity
80 g / 1/2 cup grated coconut
130 g well ripe bananas (4 small bananas ), roughly chopped
1/4 teaspoon cardamom powder
1/4 teaspoon dried ginger powder ( chukkupodi )
150 ml to 200 ml melted and sieved jaggery
4 - 5 tablespoon ghee
Tip: Better to use small ‘’ unniyappam kadai / kayli ‘’ as it is easier to manage heating evenly - so that the ‘’ unniyappam / appo ‘’ comes out evenly done.
I tried with bigger unniyappam kadai also, but found managing heat evenly over the pan is difficult and may result in burnt unniyappam / appo.
Wash and clean raw rice and soak in 3 cups water for 5 hours. Drain out water thoroughly and make a smooth paste in mixer (in batches) with grated coconut and chopped bananas. Use only very little water (1 - 2 tablespoon) during grinding.
Finally add melted and sieved jaggery, cardamom powder and dried ginger powder (dried ginger powder will enhance the taste). Batter should not be very thick. It should be of pouring consistency. Keep aside the batter for 2 - 3 hours to allow it to ferment. Unniyappam / appo will be soft and spongy.
Heat unniyappam kadai / appekayli on a medium heat. Sprinkle each mould with 1/2 teaspoon ghee.
Pour batter in each mould. Sprinkle little ghee again over batter. Cover with a lid and cook on a low - medium heat for 8 - 10 minutes till crisp and sides turn golden colour (until the edges separate from the kadai moulds and you start getting a nice aroma). Flip them over (to cook the top side) with the help of stick and cook again for 8- 10 minutes or until golden color.
It’s a delicious after school snack and it’s also a very popular sweet.