Monday, August 28, 2017


Rice/Pachari: 2glass
Jaggery: 250-300gms
Rava/Semolina: 2 tbsp
Cooked Rice: 2tbsp
Maida: ¼ cup to adjust the consistency
Salt: a pinch
Cardamom powder: ½ tsp
Jeera Powder: ¼ tsp
Baking Powder: 1tsp
Chopped coconut: ½ cup
Oil: for deep frying

Method Of Preparation

Soak rice for 3 hrs.

Make jaggery syrup by adding ½ cup water till add jiggery melts. Let it come to room temperature.

Add ¼ cup water to rava and keep it on stove and keep stirring to make a smooth paste. If you feel it is too thick add some more water Let this also come to room temperature.

Grind the soaked rice by adding jiggery syrup and cooked rice. Add water if jiggery syrup is not sufficient.

Transfer this to a bowl. Add rava paste, maida, cardamom powder, jeera powder, baking powder and salt. Stir well without lumps and increase or decrease water as per the consistency. Then add chopped cocnut to it. Stir well. Let it rest for half an hour.

Heat unniyappa tava and add oil to it. When the oil heats well reduce the flame to medium then add 1 table spoon batter to each dent so as to fill the dent till half. Turn to the other side and cook for some time and remove when both sides turn golden brown. Drain the excess oil in tissue.

  • ·       You can add mashed banana to the batter if you like the taste of banana in it.
  • ·       You can keep this for 2 days at room temperature and for about a week in refrigerator.
  • ·       You can fry the coconut in 1tbsp ghee and add so that it can stay for couple of days at room temp.


Julie said...

I have never tried unniyappam without banana/dates ..looks super yumm:)

Treat and Trick said...

I want some...