Raw rice - 1 cup
Ripe small banana - 2 no:s
Melted jagerry - 1/2 cup
Ellu/ black sesame seeds - 1/4 tsp
milk - 1/4 cup (optional)
Coconut bits - 1/4 cup
Cardamom seeds - 1/2 tsp
Salt - a pinch
Coconut oil/ ghee - for fying
Pappadam - 1 (optional)
1. Soak the raw rice in water for about 3- 4 hours.
2. Soak the pappadam in water for 10 - 15 minute. This is optional, but this provideds the texture for the unniyappams.
3. Drain the water from the rice and grind it along with the melted jaggery.
4. Chop the banana into 3-4 pieces and add them along with the cardamom seeds.
5. Drain the water from the soaked pappad and add it to the batter and grind to form a smooth paste.
6. Fry the coconut bit and black sesame seed in coconut oil / ghee and add to the batter.
7. Let the batter rest for 1-3 hours in a tight container.
8. If the bbatter has thickened after the resting time then add some milk to have the desired consistency. The consistency should be bit thicker than dosa batter.
9. Place the appa karal or unniyappam pan on stove. when hot pour coconut oil / ghee till half. Simmer the flame once the oil is hot and pour the batter (half ladle to each round). Now increase the flame to medium and allow the appam to cook. Pour oil whenever needed.
10. Once cooked the sides will detach. Rotate them using a skewer till brown. Once all sides are browned take out and cool them to room temprature.
11. These can be stored in air tight container for up to two weeks in air tight container.
1. The heat should be kept uniform throughout the cooking process