Directions

1. Soak rice for 1 hour, drain the water and grind it to a fine flour.
   
   

2. Grind the bananas and jaggery in to a thick paste
   
   

3. 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.

4. 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.