For 35 to 40 numbers of unniyappam
- Row rice (Pachari): 500 kg
- Jaggery: 350 gm
- Chakka varattiyath:1 cup
- Maida flour : 1 cup
- Water: For grinding
- Baking soda : 1/4 tbs
- Cardamom : 6 nos (make it powder )
- Sesame seeds :1/4 tbs
- Oil : 1/2 litter (for deep fry)
- Coconut pieces: small sized coconut pieces (optional)
For chakka varattiyath : http://www.nammuderuchikal.com/chakka-varattiyath/
Or you can use ripe jackfruit paste, in this case add some more jaggery based on sweet level.
Preparing rice powder:
Soak the rice for 2 to 3 hours. Wash and drain out the water from it.
Crush the rice like pathiri powder, very nice flour using mixer. Don’t use water here. make it nice powder(Pathiri powder). Then filter the powder using sieve with big holes(Sieve for pathiri powder) and keep it aside in a bowl.
Preparing rice Jaggery syrup:
Heat a steel vessel in stove, add 1 cup of water for 350gm jaggery. Melt the jaggery and make a thick syrup. Once it cooled, pour syrup into rice powder. Add maida, Chakka varattiyath:, Baking soda, Sesame seeds ,coconut pieces and cardamom powder into rice mixture. Stir the mixture well, we need a mixture like dosa batter. Then keep it this mixture for at least 4 to 5 hours.
Heat the oil in a unniyappam pan(uniiyappachatti), once oil start bubbling, pour the batter into each hole.
Once one side become brown color cook the other side. Once get cooked serve into a plate.
Tasty chakka-unniyappam ready to serve….