Here's a traditional recipe for Unni Appam:
### Ingredients:
- **Rice flour**: 1 cup
- **Jaggery**: 1 cup
- **Ripe banana**: 1, mashed
- **Grated coconut**: 1/4 cup (optional)
- **Cardamom powder**: 1/2 teaspoon
- **Ghee or oil**: for frying
- **Water**: as needed
- **Baking soda**: a pinch (optional, for fluffiness)
### Instructions:
1. **Prepare the Jaggery Syrup**:
- Melt the jaggery in a pan with water until it dissolves completely.
- Strain the syrup to remove any impurities and let it cool.
2. **Make the Batter**:
- In a large bowl, combine the rice flour, mashed banana, grated coconut (if using), and cardamom powder.
- Add the cooled jaggery syrup to the mixture.
- Mix well to form a smooth batter. The consistency should be similar to a pancake batter. If the batter is too thick, add a little water to adjust.
3. **Ferment the Batter** (Optional):
- Let the batter rest for a few hours or overnight for a softer texture. This step is optional but recommended for better flavor and texture.
- Add a pinch of baking soda to the batter just before frying, if desired, to make the appams fluffier.
4. **Heat the Appam Pan**:
- Heat the appakarai or appa chatti (a pan with small, rounded indentations) on medium heat.
- Add a little ghee or oil into each indentation.
5. **Fry the Unni Appams**:
- Pour a small amount of batter into each indentation, filling it about 3/4 full.
- Cook on medium heat until the edges start to brown and the center is cooked through.
- Use a skewer or fork to turn the appams over to cook the other side until golden brown and crispy.
- Remove the appams from the pan and drain on paper towels.
6. **Serve**:
- Serve the unni appams warm as a snack or dessert.
Enjoy your delicious and traditional unni appams!
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