Breakfast is a very important meal, in general. It marks a good, healthy ( or otherwise) start to a day. I attack my breakfast which gusto as it is right after my workouts. I try and make it wholesome and filling and am always looking for interesting options.
This Unniyappam recipe was recently shared by a dear friend and a fitness co-enthusiast Shruti Shehnaaz Khan. Made some minor tweaks and made pancakes also with the same recipe.
1/2 cup rice flour
1/2 cup ragi flour ( can use any other of choice)
1 large banana mashed
1/3 cup jaggery, chopped into small chunks ( can use less or more as per taste)
2 cardamoms, shelled and pounded fine
10 almonds, chopped coarse
2 tbsp fresh coconut small cubes
1/4 tsp baking soda
Some ghee for brushing the appe/paniyaram pan
Take 1 cup of water and add jaggery to it. Heat it till the jaggery melts. Switch off flame and cool for few minutes. Now pour this jaggery syrup through filter to remove any impurities from it.
Next in a wide bowl, add all ingredients and mix well. If needed, add water slowly and make a smooth batter, it should not be too thick or too thin. Set the batter aside for an hour.
Brush each cavity of paniyaram pan with ghee. Pour the batter into cavities once it’s hot. Pour a spoonful of batter into each mould until 3/4 full and cook covered, over medium flame until the bottoms of the unniyappams become crisp. Brush the tops with ghee. Then flip and cook on other side, uncovered this time.
Unniyappam is ready to be serve.
Originally raw rice is soaked and then dried and ground to make rice flour. Using rice flour shortens the process.
For variation replace 1/2 cup rice flour with any flour of you choice and increase or decrease water for the batter consistency.
To make pancakes, spread ladlefuls on a non stick pan. Cook. Flip. Cook and serve!