Wednesday, October 13, 2021

Unniyappam with Nenthapazham ( Banana Unniyappam)


  • 1 cup  Raw rice
  • 300 g of jaggery
  • 2 medium sized ripe plantains
  • 4 Cardamoms
  • 1 tbsp ghee
  • 1/4 cup coconut slices
  • 1 tbsp sesame seeds
  •  Ghee / Coconut Oil - For frying

Wash the rice well and soak it in water for two hours.

Boil jaggery with 1/4 cup water and strain it.

In a mixer, grind rice, jaggery, cardamom and chopped banana.Add water if needed.Keep aside for 4-5 hours.

Roast sliced coconut in a tablespoon of ghee until light brown. Switch off heat and add sesame seeds.

Add fried coconut slices and sesame seeds and mix well.  Keep it aside for 30 minutes.

Now heat the Unniyappam pan. Add  1 tbsp ghee in each mould. keep the flame to a low. You can also use coconut oil instead of ghee.

When the ghee/oil becomes hot, with a spoon pour unniyappam batter in the  moulds. On a medium-low flame cook till the base is brown and crisp.Now flip the appam using the spatula or spoon and cook the other side until they are fully done.

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