Sweet balls, crisp on the outside and soft inside. The dessert of the Gods!
Rice flour* – 1-1/2 cups
Jaggery/molasses – 2 cups
Ripe Banana – 2 (tiny yellow ones, Elaichi Kela in Hindi, Rasa Kadali in Malayalam)
Cardamom – 5 pods
Thinly sliced coconut pieces – 1/4 cup
Ghee (for frying the coconut pieces) – 1 tbsp
Coconut Oil* – 1-1/2 cups
Water – 1 cup
* In case any of these ingredients are unavailable, check the alternate ingredients section for other options.
Ghee can be used instead of coconut oil to fry the unni appams.
This snack can also be made with wheat flour instead of rice flour using the above-mentioned method with the exception of plantain.
Resting Time (for batter): 30 mins.
Cooking Time: 5 min.
Method for batter:
Mix the jaggery in 1/2 cup of water and let it boil. Remove from fire when all the jaggery pieces have melted. Let it cool. Peel banana, mash, and mix it in jaggery syrup. Cut coconut into small pieces, fry in ghee, and add to the jaggery syrup. Add the rice flour into the jaggery syrup. Powder the cardamom and add to this batter. If the batter is too thick, add a little water. The batter should be of the consistency of idli batter.
Method for Unni appam:
Place the appam mould on fire and pour coconut oil enough to fill all the pits with oil. When you get the sweet aroma of boiling coconut oil, pour the batter into the pits in the appam mould.
The fire should be in medium.
When the sides turn golden brown, turn over the appam. You can dip a toothpick into the unni appam to check for stickiness. If the batter sticks to the tooth pick, it is not ready to be turned yet. Remove from oil, drain and set aside. Crispy unni appams are ready to be gobbled.
After removing the unni appam from fire, place them on absorbent paper for 5 mins to remove excess oil.
This sweet is free of processed sugar. Jaggery is a healthy alternative for sugar.
This is a sweet dish that is often offered to the Gods in South Indian temples, especially in Kerala.
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