Unniyappam / Godu Appo (with rice flour) - A very popular South Indian snack (naadan palahaaram in Kerala cuisine) !!
1 cup / 200 ml rice flour (Indian standard measuring cup of 200 ml / 8 oz capacity)
4 tablespoon grated coconut
90 g well ripe bananas (3 small bananas ), roughly chopped
1/4 teaspoon cardamom powder
1/4 teaspoon dried ginger powder ( chukkupodi )
5 – 6 tablespoon melted and sieved jaggery (or to taste)
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.
In a mixer bowl, make a smooth paste of chopped well ripe bananas and grated coconut. Use only very little water (1 - 2 tablespoon) during grinding.
Finally add rice flour, melted and sieved jaggery, cardamom powder and dried ginger powder (dried ginger powder will enhance the taste). Mix it with a thick steel ladle and make a smooth batter (without lumps). Batter should not be very thick. It should be of pouring in consistency (slightly thicker than dosa batter. Adjust with little water if required). Keep aside the batter for 4 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 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.