UNNIYAPPAM

Ingredients

1.      Raw rice -2 cups (soaked in water for 2 hrs) 

2.      Banana -2(only use palayanthodan pazham)

3.      Jaggery -2 cups  (grated)

4.      Coconut pieces -1/2 cup (cut into small thin  pieces)

5.      Black sesame seeds -2 tbsp

6.      Jeera -1tsp

7.      Dry ginger powder-1 tsp (chukku podi)

8.      Cardamom powder -1tsp

9.      Baking soda -a pinch

10. Ghee  - 2 tbsp

10.Oil for frying

Preparation

1. Grind the soaked rice, banana and jaggery together without adding any water till you get the slightly coarse paste. Cover with a lid and keep aside for fermenting over night. If the batter has become thick after fermenting, add extra water to loosen it (the batter should be of thick dosa batter consistency).
2. Heat 2 tbsp ghee in a pan and roast the coconut pieces until golden brown. After removing coconut pieces roast jeera  and sesame seeds in the same ghee.  
3. Pour the roasted items along with the ghee over the batter. Finally add baking soda, dry ginger & cardamom powders and mix well.
4. Heat oil in an “unniyappakara”, when the oil becomes hot, lower the flame to medium and pour the batter with a spoon into the pits, filling a little more than 3/4th. When the bottoms of batter turn golden brown, flip the appams with a spoon and cook the other side too. Check by inserting a tooth pick in the centre and it should come out clean with no batter sticking on. 
5. Once cooked, drain the appams on a tissue paper. 
6. Sprinlkle some sugar all over the Unniappams and serve warm or at room temperature.