Crispy Sweet Rice Fritters! 😉
Unniyappam/ Kuzhilappam is a variation of Neyyappam, mashed banana is added to the batter. It’s a traditional & popular snack of keralites.
The unniyappam is cooked in the cast iron called Appakaram in which ghee/oil is heated and fried.
This’s my mom’s secret recipe…. 🙂 Try out this crispy kuzhilappam/ Unniyappam…. Let’s see how to make….
Ingredients
Roasted rice powder / Raw rice- 2 cups
Ripe banana chopped – (2- small/ 1- robust)
Jaggery – 1 cup (more or less to taste)
Cardamom – 3-4 pods
coconut bits/ Thengakothu- 1/2 cup
Baking soda – 1/4 tsp
Salt – one pinch
Black sesame seeds- 1/4 tsp
Milk /water- 1/2 cup
Ghee/ coconut oil for frying
Method
If you are using rice powder, lightly roast it. keep it aside. Otherwise soak the raw rice in water for 3-4 hours.
Melt Jaggery with 1/4 cup of warm water and make a thick syrup , strain and cool the syrup.
For roasted rice powder, mix the powder with jaggery syrup.
For raw rice, drain the rice and grind the rice to smooth batter using jaggery syrup. If the batter is too thick add enough water and when required.
Add chopped banana, along with cardamom pods, baking soda, and grind everything together to a nice smooth batter.
Fry the coconut bits until light golden colour and now add the sesame seeds and fry. Add this fried coconut bits, sesame seeds, salt to this batter. Mix well. Keep this batter for 1-2 hours in a tight container (to ferment nicely). If the batter has thick up or too tight, add milk to make it again to smooth batter consistency.
Place the Unniyappam pan on a stove. Pour the ghee/ oil , each rounds should be half full ( The level of oil in the pan will rise with the addition of the batter, consider this when you pour oil into the pan)
Let the pan heat up a bit. When hot simmer the flame, pour half full of batter into each rounds. (if you increase the heat the inner may not cook properly and also browned very fast.If you cook on low the oil consumption will be more). On medium flame allow the appam to cook, once cooked, the sides will detach from the pan, then with a fork/skewer turn the appam and cook until golden colour . Then once browned remove from the oil and drain well on a paper towel and repeat the same with the remaining batter, pour oil again in the rounds whenever needed.
Cool them to the room temperature. Serve hot & Enjoy!!!
D' food couture 