Ingredients with Measurements:
- 1 cup rice flour
- 1/4 cup grated coconut
- 1/2 cup jaggery, grated
- 1/2 tsp cardamom powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup water
- 1/4 cup ghee
- Oil for frying
Special equipment needed:
- Unniyappam pan or paniyaram pan
Step-by-step instructions:
1. In a mixing bowl, add rice flour, grated coconut, grated jaggery, cardamom powder, baking soda, and salt. Mix well.
2. Add water to the mixture and mix until the batter is smooth and lump-free.
3. Heat ghee in a pan and add it to the batter. Mix well.
4. Heat the unniyappam pan or paniyaram pan and add a few drops of oil in each cavity.
5. Pour the batter into each cavity, filling it up to 3/4th of the cavity.
6. Cook on medium heat until the bottom of the unniyappam turns golden brown.
7. Using a skewer or a spoon, flip the unniyappam and cook until the other side turns golden brown.
8. Remove the unniyappam from the pan and repeat the process until all the batter is used up.
9. Serve hot or warm.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
5. Temperature:
- Medium heat
Serving size:
- Makes around 20 unniyappams
Nutritional information:
- Calories: 80 per unniyappam
- Fat: 3g
- Carbohydrates: 12g
- Protein: 1g
Substitutions for ingredients:
- Rice flour can be substituted with wheat flour or all-purpose flour.
- Grated coconut can be substituted with desiccated coconut.
- Jaggery can be substituted with brown sugar.
Variations:
- Add mashed ripe bananas to the batter for a banana-flavored unniyappam.
- Add chopped nuts like cashews or almonds to the batter for a crunchy texture.
Tips and tricks:
- Make sure the batter is not too thick or too thin. It should be of pouring consistency.
- Add water gradually to the batter to avoid lumps.
- Use a non-stick unniyappam pan or paniyaram pan for easy cooking.
Storage instructions:
- Unniyappams can be stored in an airtight container at room temperature for up to 2 days.
Reheating instructions:
- Unniyappams can be reheated in a microwave or on a pan for a few seconds before serving.
Presentation ideas:
- Serve the unniyappams on a plate with a drizzle of honey or maple syrup.
Garnishes:
- Garnish with chopped nuts or grated coconut.
Pairings:
- Serve with a cup of hot tea or coffee.
Suggested side dishes:
- None
Troubleshooting advice:
- If the unniyappams are not cooked properly, increase the cooking time.
Food safety advice:
- Make sure the batter is cooked properly before serving.
Food history:
- Unniyappam is a traditional snack from Kerala, India, and is usually made during festivals and special occasions.
Flavor profiles:
- Sweet, nutty, and aromatic.
Serving suggestions:
- Serve as a snack or dessert.
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Region: Indian