Unniyappam - A very popular sweet in Kerala cuisine. New recipe from Vanitha Pachakam, September, 2013 !!
Makes: 13 unniyappam (godu appo in Konkan cuisine)
1/2 cup rice flour (ari podi), sieve rice flour
80 g well ripe bananas (2 medium size bananas (nannayi pazhutha palayamkodan pazham or poovan pazham), mash well
3 tablespoon melted and sieved jaggery
2 pinches cooking soda (baking soda (not baking powder)
1/4 teaspoon cardamom powder
1/4 teaspoon dried ginger powder ( chukkupodi )
¼ cup water / 50 ml
4 teaspoons ghee
Tip: Better to use small ‘’ unniyappam kadai / appe kayli ‘’ as it is easier to manage heating evenly - so that the ‘’ unniyappam / appo ‘’ comes out evenly done.
In a bowl, mix rice flour with mashed bananas and jaggery. Mix it well with a thick steel ladle until it well combined. Add ¼ cup water and make a batter of pouring consistency (like idli batter or normal unniyappam batter). Add cooking soda and mix well. Cover with a lid and keep aside for 3 hours.
Finally add cardamom powder and dried ginger powder (dried ginger powder will enhance the taste).
Heat unniyappam kadai / appekayli on a medium heat. Sprinkle each mould with 1/2 teaspoon ghee.
Pour batter in each mould (up to 3/4th level). 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 underside well cooked / golden color. Serve as snack.