Hello everyone! I am glad to be back in action again .Today’s recipe is “unniappam” , a very popular sweet dish from my home town in Kerala .It seems like a long hiatus from blogging this summer for me . I got busy with a couple of short summer trips locally and family visiting . It was very hectic but fun and rejuvenating nonetheless! I did miss blogging and have a lot to catch up on my wordpress reader.
Back to today’s recipe “Uniappam” , it was one of the sweet dishes I made for my little nieces visiting as they absolutely love this dish. It had been a while I made this dish and I had to get the latest reliable recipes from my sister and mom who had made it recently . The recipe turned out just perfect .Although the process of making the batter and frying is a bit tedious , it is indeed worth the effort and the end result is absolutely awesome.
You need an appe pan to make this delicious dish. It is a pan with small little moulds , refer to the picture of the appe-pan below in the “you may like this” section.The main ingredients are soaked rice, jaggery and banana which is ground to a semi-coarse batter. It is important to get the right consistency and to use very little water while making the batter .Some folks use rice flour to make the batter but I prefer to grind the soaked rice with the melted jaggery .The ingredients and the complete recipe is below.Hope you like it. Enjoy!
A very delicious traditional sweet dish made with ground soaked rice with jaggery , bananas and fried in appe-pan usually made for festivals and occasions.
- 4 cups raw rice soaked in water overnight
- 8 -10 jaggery pieces 1 inch cubes
- 1 1/2 ripe plantains use over ripe ones , small bananas also can be used
- 3 -4 tbsp all purpose flour
- 1/2 tsp cardamom powder
- 1/2 cup cooked rice
- 3/4 tsp baking soda
- 1/2 tsp coarse salt
- 1/2 cup coconut cuts thinly sliced
- 1/2 cup cashews and raisins cut into small bits
- 1 tsp black sesame seeds
Wash and Soak the rice in water overnight or for about 6 to 8 hours
Melt jaggery with very little water in a pan on a stove top. It is important to use as little water as possible . Once jaggery is dissolved Cool the solution to room temerature
Take blender , grind the rice , ripe banana and jaggery solution .If needed add water only if the consistency is very thick
Next add the all purpose flour, salt and cooked rice and transfer contents to a fermenting bowl
In a small pan heat ghee
Brown the cut coconut pieces, sesame, nuts and raisins
Add it to the batter along with the baking soda and mix well
Let the batter ferment for about 6 to 8 hours
Heat the appe-pan with medium flame and add oil to the little moulds 3/4 way up
Add a spoonful of batter and turn over when it seems cooked and you get a nice dark brown color
The appams are ready to be enjoyed .It tastes even better the next day just like with any sweet dishes made with jaggery.
Use small and over ripe bananas as far as possible for the authentic taste.Over ripe plantains can be used as well.You can skip adding the fried coconut bits, sesame seeds and nuts.
Make sure the batter is fermented for at least 6 to 8 hours.
The consistency should be in between idli and dosa batter.