Instant Unniyappam

My mom's version of instant unniyappams have been always a hit. It always helps to bring down our cravings for unniyappams and to finish off the overripe bananas. And the word instant is so apt. As it doesn't need any soaking of white rice and hence no delay in making it.

Whenever we have guest who pay a surprise visit and I have hardly anything to serve them to snack on, I choose to make it. It has been a hit. Make it and let me know if you loved it.

Ingredients

1. 2 overripe bananas, peeled
2. 1/2 cup of shaved/grated jaggery
3. 1 1/4 cup of rice flour
4. 1/2 tsp of baking soda
5. 3 tbsp of rava/semolina
6. Oil for frying
7. 2 tsp of black sesame seeds
8. 2-3 tbsp of coconut bits or thengakothu
9. Ghee for frying the coconut bits

Method

• In a saucepan, add the grated jaggery and 1/4 cup of water. Heat and melt it. Let it cool down a little.
• In a blender take the over ripe bananas, rice flour and the melted jaggery. Blend it well to form a batter.
• Remove it on to a bowl. The batter would be thin. Now add the rava and the baking soda and mix well to form a thick and dense batter.
• Heat some ghee in a pan. Fry the coconut chips/bits in it. Drop in the fried coconut bits and sesame seeds to the batter. Mix it well to evenly distribute the ingredients. I haven't added any coconut bits and sesame seeds to it as I was out of the ingredients while making this batch. But adding it definitely enhances the taste.
• Heat a Appe pan/ Unniyappa Chatti with oil in it. The holes of the Appe pan should be 3/4 filled with oil. Once the oil is hot turn down the heat to medium and drop in half tbsp of batter into each hole. 
• Turn the unniyappam once its cooked on one side (about 1-2 minutes), to cook the other side too.
• Drain it onto a plate lined with tissue paper. Serve it warm.

Tips

1. The batter shouldn't be runny, but a thick batter that it should drop into the oil as a mass.
2. You could choose to use whole wheat flour too instead of rice flour.