December 10, 2013



1 cup White rice, soaked in water for about 3-4 hrs

1/2 cup Grated coconut, fresh/frozen

2 Ripe Bananas, mashed

1/2 cup Jaggery

1 tbsp Sugar (optional)

1 tsp Powdered Elaichi

  • Grind rice, coconut, jaggery and banana to a smooth paste; Make sure to add very little water while grinding. Add sugar, elaichi powder and mix well.
  • Heat the appam pan on low- medium heat.
  • Add a couple of drops on oil in each depression of the pan; Fill the depressions with the prepared batter. Cook uncovered on low heat - increasing the heat might burn the outer parts of the unniappam while the inside is still uncooked.
  • Turn unniappam with the help of a spoon and cook on both sides.
  • Remove from pan and drain on paper towels; Serve hot and enjoy!!

Note: Sugar is an optional ingredient. Adding some sugar gives a golden brown color to the unniappam.

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