Unniyappam

  Unniyappam is one of the authentic sweet from Kerala.This is prepared in most of the festive occasion. The main ingredient in Unniyappam is fully or over ripened banana. The type of banana specifically used in this sweet is called "Palayamkodan". But don't worry it can be substituted with other varieties of banana. :-) And also u need the specific utensil called "Appakkara" or "Paniharakkallu".

Appakkara

 Rice flour (lightly roasted) - 2 1/2 Cup

Fully ripe banana - 2 Cup

Jaggery 21/2 - 3 Cups ( As desired; if you dont want too much sweet can adjust the amount of jaggery)

Dried Coconut Slices (Kopra)-1/2 Cup (Cut into small pieces)

Cardamom powder- 1 tsp

Salt - a pinch (this helps enhancing the sweetness)

Oil for deep frying

   METHOD 

           Melt the jaggery with little amount of water and boil. Remove from flame and filter out the impurities. In a bowl mix together rice flour, jaggery, mashed banana, cardamom powder, salt & coconut pieces. The batter should be thick, but should easily drop from the spoon. Let it stand for 1 hour. If the batter becomes too thick add very little milk.

           In the appakkara heat oil. When the oil is hot add batter into each well. Cook in medium heat. when one side turn into light brown colour turn to the other side. When the unniyappams become deep brown colour remove them into tissue paper to soak any excess oil. Repeat with the batter. Always be careful to maintain medium heat. Otherwise the outside becomes brown, but inside will not cook properly.
              If the unniyappams are not coming out properly mix some more rice flour to the batter. If you add too much banana they won't come out properly or may absorb lot of oil. When you are adding more flour make sure it also has the right amount of sweetness.

     Note : If you want to prepare a sugar-free variety add Splenda Brown sugar.Add only half the amount of jaggery, else it will be too sweet.