DISH NAME : UNNIAPPAM WITH RICE FLOUR

Preparation Time : 20 minutes +waiting time 40 minutes

Cooking Time : 30 minutes

Description

In Malayalam, unni means small/little and appam means a cake.Unni appam is also called Karollappam in some places in Kerala. It is a small round spongy or crisp (depending on the ingredient proportions)snack made from rice, jaggery, dessert banana, roasted coconut pieces, roasted black sesame seeds, ghee and cardamom powder and fried in oil. Variations of this snack is substituting dessert banana with jackfruit preserve. It is a popular snack in Kerala.

Note

1) The banana used here is dessert banana known as 'palayamkodan). Banana should be very ripe, preferably with black spots on it.
2) I used organic jaggery, increase or decrease according to your sweetness.
3) I added semolina (2tsp) for crispness. If you want a softer version omit it.
4) A special vessel with around 7/ 5/ 9 depressions/ holes are used to make unniappam/ karolappam. This vessel is filled with oil to about 3/4th and then batter is poured into these depressions.These vessels come in different types-non stick, iron, brass or aluminium. Traditionally iron ones are used.
5) Usually freshly ground rice flour, which is not roasted is used to make unniappams. But for convenience sake, i used roasted rice flour. Some recipes call for using all purpose flour/ maida. From health point of view, it is not an ideal choice.

Method

1) Add 1/2 water to jaggery and melt it. Strain for impurities. Allow to cool.
2) Fry coconut bits in ghee till golden brown. Remove and keep aside.
3) In the same ghee, fry sesame seeds till done.
4) Grind the dessert banana with about 2 tbsp. of melted jaggery till it forms a nice lump free paste.
5) Add both the flours and enough melted jaggery to the blender and blend with dessert banana paste till just combined.
6) Remove and add semolina, sesame with the ghee and coconut bits. Batter should be as thick as idli batter. Keep aside for about 30 to 40 minutes. after the prescribed time, if the batter is very thick, add water to adjust consistency.
6) Heat the unniappam pan. Add coconut oil till 3/4th of the pan. Add about a tablespoon of clarified butter/ ghee, if you like the taste.
7) When oil is really hot, pour tablespoons ofbatter into the depressions in the mould/ pan. Reduce flame to medium. When the bottom side is golden brown, turn the dumplings either with a spoon or skewer and fry till the other side is also golden brown. Remove and drain off excess oil.
8) To fry the remaining dumplings, add more coconut oil if necessary. Oil should stand above the dumplings. Too much oil in the pan will lead to overflow when adding batter thus causing fire.

Serving Suggestions

Can be stored at room temperature for 2 days. Will keep for about 10 days in fridge. Serve either warm or at room temperature.