- Serves: 6
- Complexity: easy
- 1. Pachari (Rice) – 250 grams
- 2. Jaggery (molasses) – 250 grams
- 3. Nenthrapazham - 3 nos
- 4. Copra - 50 grams
- 5. Sesame (Black) - 25 grams
- 6. Cardamom – 10 nos
- 7. Oil or ghee as per need
Soak rice for 1 hour, drain the water and grind it to a fine flour.
Grind the bananas and jaggery in to a thick paste
Now mix the floor to the mix of banana and jaggery which you made into a paste and blend it into a fine batter (add a little bit of water if needed). Roast grated copra and sesame seeds in oil and mix it to the batter. Now keep the batter aside for about 3-4 hours. Mix powdered cardamom to the batter.
Fill each unniappam cup with three quarter oil/ghee. When the oil/ghee gets hot pour the batter to the cups. Fry till golden brown and relish the crispy Kerala delicacy.
Note – Can be preserved for over a week.