Round-shaped unniyappams are a popular traditional sweet snack in Kerala and are usually made using rice flour, jaggery, and banana. This recipe has a clever twist where the sweet delicacy is made into a classic pudding with a sweet treat of coconut milk and jaggery syrup.
Pachaari/ Raw rice – 2 cup
Coconut bits – ½ cup
Ripe Small Bananas – 3 nos, chopped into small pieces
Cardamon pods – 5
Cashew nuts- A handful
Raisins – A handful
Milk – 1 cup
Coconut milk – 2 cups
Papad/ Papadum /pappadam – 2
Oil/Ghee (clarified butter)- as needed
Method: Soak the raw rice for 3 hours. Melt jaggery in 2 cups of boiling water into thick syrup. Strain and cool the jaggery syrup and keep aside. Soak the papadum in water for 15 mins. In a pan, add ghee and fry the coconut bits. In the same pan, add ghee and fry cashewnuts and raisins. Keep aside. Drain the soaked rice. Grind the rice in a blender adding one cup of the jaggery syrup. If the batter is thick, add half of the milk as needed. Drain the water from the soaked papadum. Add the chopped banana, 2 cardamom pods, fried coconut bits, & soaked papadum into the rice-jaggery batter and mix well to form a smooth batter. Leave the batter aside for 1 hour. Place the unniyappam pan or mould pan on the stove and pour oil in each round. When the oil is hot, simmer the flame and pour half ladle of batter into each round. Allow the appams to cook, pouring oil in rounds when needed. Once cooked, the sides will detach from the mould and start to rotate in the oil. Using a fork, turn the appams and cook on the other side until golden brown. Remove them from the pan and allow them to drain well on paper towel. In a pan, add the remaining milk and allow it to boil. Add the remaining one cup of jaggery syrup & cardamom pods and mix well. When the sauce thickens, add the unniyappams and keep stirring carefully without breaking the appams. Add coconut milk and simmer on low flame for 5 mins. Garnish with fried cashew nuts and raisins.
Note: Adding pappadam makes the unniyappams more soft & more tastier.