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Main Course

Unniyappam Made With Semolina

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 40 servings

1K g Semolina
3/4 kg Jaggiry
1/2 kg Banana small
50 g Seasame — roasted
250 g Coconut small roasted pieces
1 tbsp Cardamom powder
1 tbsp Yeast / baking soda
Water, to taste

Preparation

Step 1
Boil and melt the Jaggiry in 1/2 cup of water and set aside to get it cool.
Step 2
Grind bananas.
Step 3
Mix semolina in the jaggiry water and add the grinded bananas.stir & mix it well.
Step 4
Add water as needed to make the batter loose enough to pour in the unniyappam thava pits.
Step 5
Add rosated seasame, roasted small pieces of coconut, cardmom powder, yeast and and allow it to stand for 2-3 hrs.
Step 6
Heat the Unniyappam pan,and fill oil in each impression upto 3/4.
Step 7
When the oil is very hot,reduce the heat to medium and fill the thava pits with the batter upto a little more than 3/4th full.
Step 8
Allow it to cook slowly until done. :- Do not cover the pan.
Step 9
When one side is done,flip over to the other side and cook. :- It will come out easily without sticking,if its cooked well.
Step 10
Cook until both sides are golden brown.
Step 11
Remove and drain it to a tissue paper.
Step 12
Serve while still hot. :- This is good snack item that can be served along with tea.

Tip

The swirling motion takes practice. Your first two appams will likely be imperfect — consider them warm-up rounds.

Cook this in the app

Step-by-step cooking mode, grocery list, and meal planning — free on Mageiro.

Download on the

App Store

Get it on

Google Play

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Main Course

Unniyappam Made With Semolina

Ingredientsfor 40 servings

1K g Semolina
3/4 kg Jaggiry
1/2 kg Banana small
50 g Seasame — roasted
250 g Coconut small roasted pieces
1 tbsp Cardamom powder
1 tbsp Yeast / baking soda
Water, to taste

Preparation

Step 1
Boil and melt the Jaggiry in 1/2 cup of water and set aside to get it cool.
Step 2
Grind bananas.
Step 3
Mix semolina in the jaggiry water and add the grinded bananas.stir & mix it well.
Step 4
Add water as needed to make the batter loose enough to pour in the unniyappam thava pits.
Step 5
Add rosated seasame, roasted small pieces of coconut, cardmom powder, yeast and and allow it to stand for 2-3 hrs.
Step 6
Heat the Unniyappam pan,and fill oil in each impression upto 3/4.
Step 7
When the oil is very hot,reduce the heat to medium and fill the thava pits with the batter upto a little more than 3/4th full.
Step 8
Allow it to cook slowly until done. :- Do not cover the pan.
Step 9
When one side is done,flip over to the other side and cook. :- It will come out easily without sticking,if its cooked well.
Step 10
Cook until both sides are golden brown.
Step 11
Remove and drain it to a tissue paper.
Step 12
Serve while still hot. :- This is good snack item that can be served along with tea.

Tip

The swirling motion takes practice. Your first two appams will likely be imperfect — consider them warm-up rounds.

Cook this in the app

Step-by-step cooking mode, grocery list, and meal planning — free on Mageiro.

Download on the

App Store

Get it on

Google Play

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45 min|6 servings|5

Snacks

Cashew Rice Balls | Cashew Rice Snacks

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