Kerala Unniyappam

Initial Preparation:

1. Heat 2 teaspoon of ghee in a pan, add in the coconut bits and fry till it become light brown in colour. Set aside.
2. In a sauce pan, add in the jaggery pieces and 1 cup of water. Boil until the jaggery pieces are completely melted. Strain to remove the impurities and allow it to cool.
3. Peel the bananas, slice into small pieces and mash well. Set aside.
4. In a large bowl, add in the rice flour, jaggery syrup, mashed banana, fried coconut bits, cardamom powder, fennel powder, salt and mix well.
5. Add water little by little into this and mix well until you get the consistency of dosa batter. The batter should be of dropping consistency. If the batter is too thick, add little water and mix well.
6. Cover the bowl with a lid and keep it aside the for 1 hour.

Unniyappam Preparation:

1. Heat the unniyappam pan and pour enough oil to fill the unniyappam moulds.
2. Once the oil gets really hot, set heat to the lowest.
3. Then fill ¾ portion of each slot with unniyappam batter and fry until cooked well or slight golden brown.
4. Once cooked, the sides will detach from the mould and floating in the oil. If not, try to remove from the mould carefully with the help of a fork.
5. Flip to all sides with the help of a fork and fry until golden brown in color.
6. Transfer to a kitchen paper towel, repeat the same process to make the rest of the unniyappam.
7. Cool them to room temperature and serve after.