Nevertheless, neyyappam (or unniyappam) is a regular Diwali sweet at my place and I can’t think of a better time to share this recipe with you.
Unniyappam-Neyyappam-Kerala-Style using Rice Flour
Preparation time: 3 hours
Cooking time: 20 minutes
Makes 30 uniyappam
Recipe source: Bedhamma
1 cup of rice flour
1/4 cup of grated coconut
1/2 cup of grated jaggery
1/4 cup of pureed ripe banana (she uses palayan kodan or poovan pazham)
2-3 pods of cardamom, powdered
1/4 tsp of powdered jeera (cumin seeds)
1 tsp of black sesame seeds (ellu)
2 cups + 2 tsp of ghee (how to make ghee)
How I Made It:
1. Add 3 tbsp water to the jaggery and make a syrup by heating it for 3-4 mins. Strain and set aside.
2. Roast the coconut in the ghee until the edges start to turn golden brown.
3. Transfer the rice flour, roasted coconut, pureed banana, jeera powder, sesame seeds, and powdered cardamom to a bowl and mix well. Add the jaggery syrup and mix well again. You can also add a pinch of salt at this stage.
5. Leave this batter aside for 2-3 hours for fermentation. Then, heat the paniyaram pan and add ghee. Pour spoonfuls of the batter into each hole and cook on each side until golden brown.
Drain on kitchen towels and serve hot with tea.
– Instead of using rice flour, you can soak raw rice in water for 2 hours, drain it completely, and grind to a smooth powder before proceeding with the rest of the recipe. Bedhamma also recommended blending all ingredients together in a blender so it will get combined properly before fermentation
– Add a pinch of soda powder to the batter before fermenting if your banana is not too ripe
– Adjust jaggery quantity to the sweetness level you prefer
– You can fry fry the unniyappam in oil too but use ghee for the authentic taste and flavour