By:Sreedevi Jayadev

Rice flour - 2 cups
Wheat flour - 1 cup
Jaggery - 250 gm
Poovan pazham - 2,3
Thengakotthu - ½ cup
Baking soda - 1 tsp
Ghee - 1 tbsp
Coconut oil - for deep frying

Add 1 cup water to jaggery and melt it. Strain jaggery syrup and let it cool completely. Grind the bananas first, add 2 tbsp of melted jaggery to the banana paste and grind again till you get a smooth paste. Mix together rice flour, wheat flour, ground banana and melted jaggery. Add water little by little till you get the consistency of idly batter. Add fried coconut pieces and baking soda to the batter and mix well. Keep aside the batter for 30-35 minutes. Heat oil in a unniyappa chatti. When oil is hot enough drop tablespoons of batter to the appa chatti, reduce the flame to low, medium. Keep turning the unniyappams in between, till you get a golden dark brown colour on both sides.

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