For 50 to 60 nos
- Row rice (Pachari): 1 kg
- Jaggery: 750gm
- Banana : 3 nos(mysore banana)
- Maida flour :200gm
- Water: For grinding
- Baking soda : 2 pinch
- Sesame seeds :1/4 tbs
- Cardamom : 10 nos (make it powder )
- Oil : 1/2 litter (for deep fry)
- Coconut pieces: small sized coconut pieces (optional)
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, 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.
Using a mixer make a paste of banana.
Preparing rice Jaggery syrup:
Heat a steel vessel in stove, add 1/2 litter of water for 1 kg of jaggery. Melt the jaggery and make a thick syrup. Once it cooled, pour syrup into rice powder. Add maida, banana paste, Baking soda, 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 unniyappam ready to serve….