This dish is prepared using Rice, Banana and Jaggery in the state of Kerala. This is prepared in containers designed to fry the Unniappam or Guntpongalu / Phad. Unniappam is very similar to the Karnataka dish Yeriappa except for the addition of Banana. Yeriappa is deep fried whereas Unniappam is either deep fried or shallow fried in special containers. This sweet is prepared as naivedya / blessed food in most of the temples in Kerala and is also prepared during Onam festival.
Time Required: 30 Minutes + Soaking Time + Fermenting Time
Ingredients:
1 Cup Rice
1 Cup Grated Coconut
1 Cup grated Jaggery
1tsp Cardamom powder
4tbsp Ghee
1 Cup sliced Ripe Banana
2tbsp Sesame Seeds
¼ Cup Chopped Coconut pieces, fry in Ghee (Optional)
1tsp Dried Ginger Powder
1tsp Cardamom Powder
A pinch of Salt
Coconut Oil or Ghee / Clarified Butter for frying
Method:
Soak Rice for 2 hours. Drain well, and grind along with Coconut, Jaggery, Cardamom, Banana and Ginger to a batter. Keep it aside for 4 to 5 hours. Add Sesame Seeds, Salt and Coconut pieces and mix well.
Heat the Unniappam tava / pan. Fill ¾ of each depression in the tava with Ghee or Coconut oil. Pour the batter into the cups. Cook Unniappam on both sides until dark golden brown.
