Its been ages since I have blogged. After the arrival of the newborn it was tough for me to find time to take pix and post it here. Now that kids are able to handle themselves a bit, I started getting time trying to cook. This recipe a traditional Kerala snack, took no time while I was thinking it takes a ton of your time and energy :D. Yes, I did distribute to my friends and I did get a very good positive feedback. Even from my kids and family :). So here goes...
Ingredients:
Rice Flour - 2 cups
Chukku Podi - 3/4 tsp
Cardamom Powder - 1/2 tsp
Banana (Palayamkudam)* - 4 nos (I hope the spelling is right)
Jaggery - 200 gmsWater - 1 cup
Sesame Seeds - 3 tsp
Coconut pieces(thenga kothu) - 3 tbsp
Jeerakam/Jeera - 2 tsp
Ghee - 1/2 tbsp
Baking Soda - 1/2 tsp
Oil + Ghee - for frying
Preparation:
Take 1 cup water in a pan and add jiggery to it. Keep it on flame for the jaggery to melt.
Meanwhile, grind the banana in a grinder till thick paste. Transfer the grinded banana to a big bowl. To this add in the chukku and cardamom powder. Then add in the rice flour. Now sieve the melted jaggery to the rice flour - banana mix. mix with a ladle while pouring in the melted jaggery slowly in batches. While I made, jaggery liquid was not enough to form the batter. So I added extra milk till I got the batter in the form idli batter. .
In a shallow pan, add in ghee, and fry the coconut pieces, sesame and jeera. Pour this over the mixed batter. Now add the baking soda and cover and let it stay to ferment about 1-2 hours. (I did for 2 hours)
In a 'unniappam chatti', add in ghee in the holes provided. You can even use oil. I mixed ghee with oil. Once the oil is hot add tbsp of batter to each holes. Keep rotating the appams when one side is done. Take out when done to a plate with tissue to drain the excess oil out.
Enjoy while its warm. You will be saying hmmmmmmmm.... ;)
Cheers,
Neetz ;)
NOTES:
In case the small banana (palayakudam) is not available, you can substitute with 2 large robust bananas.
Frying in ghee is purely optional.
Ingredients:
Rice Flour - 2 cups
Chukku Podi - 3/4 tsp
Cardamom Powder - 1/2 tsp
Banana (Palayamkudam)* - 4 nos (I hope the spelling is right)
Jaggery - 200 gmsWater - 1 cup
Sesame Seeds - 3 tsp
Coconut pieces(thenga kothu) - 3 tbsp
Jeerakam/Jeera - 2 tsp
Ghee - 1/2 tbsp
Baking Soda - 1/2 tsp
Oil + Ghee - for frying
Preparation:
Take 1 cup water in a pan and add jiggery to it. Keep it on flame for the jaggery to melt.
Meanwhile, grind the banana in a grinder till thick paste. Transfer the grinded banana to a big bowl. To this add in the chukku and cardamom powder. Then add in the rice flour. Now sieve the melted jaggery to the rice flour - banana mix. mix with a ladle while pouring in the melted jaggery slowly in batches. While I made, jaggery liquid was not enough to form the batter. So I added extra milk till I got the batter in the form idli batter. .
(That's my little one reaching for one :D )
In a shallow pan, add in ghee, and fry the coconut pieces, sesame and jeera. Pour this over the mixed batter. Now add the baking soda and cover and let it stay to ferment about 1-2 hours. (I did for 2 hours)
In a 'unniappam chatti', add in ghee in the holes provided. You can even use oil. I mixed ghee with oil. Once the oil is hot add tbsp of batter to each holes. Keep rotating the appams when one side is done. Take out when done to a plate with tissue to drain the excess oil out.
Enjoy while its warm. You will be saying hmmmmmmmm.... ;)
Cheers,
Neetz ;)
NOTES:
In case the small banana (palayakudam) is not available, you can substitute with 2 large robust bananas.
Frying in ghee is purely optional.
PDF
3 comments:
This is really really yumm.. Cant stop drooling.
delicious unniyappams...
Very tempting unniyappams, hard to resist.
Post a Comment