Special Unniyappam Recipe

Unniyappam is an extremely prominent Kerala nibble arranged from rice, sugar, jaggery and ghee. Keralites set it up mostly amid a few celebrations like Vishu, or amid family ceremonies and capacities. On the off chance that you begin eating it, you have a craving for having more.
Watch this video for Special Kerala Unniyappam Recipe. Courtesy: Ladies planet

Flush and absorb rice overnight water for around 4-5 hours.
Deplete the water and granulate it to a semi coarse player.
Granulate the bananas (ideally palayamkodan pazham/Dwarf Cavendish) to thin paste.
Include the liquefied jaggery (strain it, on the off chance that it has contaminations) to the ground banana and make it into a fine glue.
Combine rice player, maida, banana – jaggery paste well.

Include water little by pretty much nothing, yet the hitter ought to be semi thick (not be too thin nor too thick) with dropping consistency.
Broil the coconut bits in the ghee and keep it aside.
Include the seared coconut bits, sesame seeds, cardamom powder and preparing pop to the hitter.
Keep it Idle for 30-45 minutes.

Warmth oil is paniyaram container/unniyappam kara/appachatti, and when the oil is hot, bring down the fire to medium.
Drop tablespoons of hitter to the dish and fill the pits with the player up to somewhat more than 3/fourth full.
At the point when the base get a brilliant dull dark colored, turn the unniyappam with a spoon and cook the opposite side as well.
When cooked, expel and deplete on a kitchen towel.