Unni Appam
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- Soak rice. Drain water completely and pound it.
- Dissolve jaggery in half a cup of hot water. Cook until it comes to a thick consistency.
- Filter it and allow it to cool.
- Heat a mini pan with ghee.
- Roast the coconut bits and fry till golden brown.
- Add the sesame seed and fry for a minute and keep aside.
- Chop the banana and grind it along with the diluted jaggery syrup.
- Mix together rice flour, wheat flour, cardamom powder, salt and the jaggery mixture.
- To this pour milk, coconut extract and mix it to the consistency of idli batter.
- Add the fried coconut bits, sesame seed and stir well for an hour until it thickens.
- If it is too thick, pour milk and mix well.
- Heat the kuzhipaniyaram pan.
- Pour the ghee in each mould.
- Take a ladle of the batter and pour in each mould.
- Drizzle more of ghee to the sides and keep in a low flame.
- When it turns brown, flip over and cook until it turns togolden brown.
- Remove from fire and serve.
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