Unniappam Easy
Lacy edges, spongy centre — appam is fermented rice batter swirled in a curved pan until it forms a bowl-shaped pancake. The slight tang from fermentation pairs perfectly with a coconut stew or egg curry.
Ingredientsfor 5 servings
- Maida / Flour : 2 cups
- Jaggery : 1 cup — grated
- Banana : 2
- Fried Coconut Pieces
- Cardamom Powder : Half teaspoon
- Water : 2 cups
- Oil / Ghee — for frying
Preparation
Step 1
Grate the Jaggery.
Step 2
Makesyrup by boiling jaggery with one cup water.After the jaggery has dissolved,putoff the flame and strain the syrup and set aside.
Step 3
Smashbanana in the grinder. Then add this to the flour along with jaggery syrup andcardamom powder.
Step 4
Stir everything together thoroughly and put it to rest for 5 hours.The batter should notbe very thick.Add more water if required.
Step 5
Fry the coconut pieces.
Step 6
Add fried coconut pieces in to the batter.
Step 7
Heatthe unniappam pan,add oil / ghee and once the oil becomes hot add the batter.
Step 8
Fry both the sides till it is brown in colour.
Step 9
Uniappam is ready.
Tip
The swirling motion takes practice. Your first two appams will likely be imperfect — consider them warm-up rounds.
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