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| My puff pancake pan serving as traditional thick bottom appa kal:) Minimum heat is the secret behind paniyaram. |
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| Unniappam after flipping. |
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| Pillow-soft unniappam ready to eat ! |
Ingredients:
Rice flour - 1 cupmaida (AP flour) - 1/2 cup
ravai (Sooji) - 2 tbsp
(sooji makes flipping easy)
jaggery (or) palm jaggery - 200 gm (1 cup)
coconut - 2 tbsp
cardamom - 2
banana - 1 (well ripe)
raisin - 4
baking soda - 1/4 tsp
coconut oil / ghee - 1/4 cup (as per need)
Method:
Mix jaggery with 1/2 cup water and bring it to a boil. Switch off, let it dissolve. Filter and remove any impurities. Let it cool. Grind banana, coconut, raisin,cardamom together to a fine paste.
Mix all the three flours in a mixing bowl. Add the banana paste and jaggery solution, mix well. It should be thick like idly batter. Let it soak for 2 hours.
(We can keep the batter after 2 hours inside fridge and use for a week).
Just before preparing the unniappam, add the baking soda, mix well and let it rest for 10 minutes.
Heat a paniyarakkal (paniyaram pan / puff pancake pan) or appakaral. Add oil/ ghee till 1/2 of the depth of each hole (first time only, then 1 tsp in each hole will do). Let it get hot.
Then pour the uniappam mix in each hole till 3/4.
Reduce heat to the minimum and wait till its cooked on one side.
Then with the help of a wooden skewer (vadai kambi), gently flip the appams.
Let them cook in that side too.
Then take them out and drain the excess oil using a kitchen towel.
Unniappam is ready!
Serving suggestion:
Makes a tea time snack or a traditional breakfast.Makes 28 pieces
(7 hole paniyaram pan X 4 times)
Tips:
Mix oil and butter / ghee to get a more flavored neyappam.Cook the unnippam covered with a tight lid, if it sticks to pan.
