This recipe is for unniyappam, a South Indian sweet snack made from rice flour, wheat flour, coconut, jaggery, and banana. To make unniyappam, coconut and jaggery are roasted and melted respectively before being mixed into a batter with rice flour, wheat flour, mashed banana, and water. The batter is allowed to rest before baking powder, cardamom, and sesame seeds are added. Small rounds of the batter are fried in oil until cooked through and golden brown on both sides. The unniyappam are served hot.

1. Chef Ashokkumar
Unniyappam ( Malayalam ) / Sweet Kuzhi Paniyaram ( Tamil )
Ingredients
75 gms Coconut cut into small bits
200 gms Jaggery
Water as required
300 gms Rice flour
50 gms Wheat flour
100 gms Ripe Banana
A Pinch of Salt
3 gms Baking Powder
3 gms Ground Green Cardamom Powder
7 gms Roasted Sesame Seeds
Ghee or Coconut Oil for frying
Procedure
In a small pan, add 3 ml of Ghee and Roast the chopped coconut pieces until
golden brown. And keep aside.
Heat Jaggery along with little water and heat until it is melted. Strain and allow it
to cool.
Mash the ripe bananas in a blender until smooth paste.
Pan roast the flours for a minute and allow to cool.
In a large mixing bowl, add the rice flour, wheat flour, jaggery syrup, banana
paste, coconut and mix well into a batter. The batter should be in the consistency

2. Chef Ashokkumar
of a idly batter, add water accordingly. Allow it to rest for 20 minutes, and add
baking powder, green cardamom powder, roasted sesame seeds and mix well.
Heat the paniyaram pan with some oil or ghee in
each hole and fill 3/4th of the hole with prepared batter
Cook in low heat until small holes appears on top and the side turns golden brown,
flip it using the spoon or pick and cook the other side until they are fully done.
Check by inserting a toothpick in the center and it should come out clean, with no
raw batter sticking to it.
Transfer to the serving plate and enjoy hot.
Chef Tips
In case you can't find fresh coconut for adding, you can instead use grated
coconut, dried coconut or copra. And skip the roasting step.
Generous amount of oil or ghee will help the outer sides to be crisp up and soft
centered.