Unniyappam/Easy Unniyappam Recipe Without Banana / Vishu Special
23.7 هزار بار بازدید -
5 سال پیش
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Unniyappam is a popular and
Unniyappam is a popular and traditional snack of keralites. This delicious snack is made with rice and jaggery. Cardamom and roasted coconut pieces are added to the batter and fried in ghee. Click on "show more" below for detailed recipe.
Video Link(Jaggery Syrup) -How to make jaggery syrup (sharkkara ...
Ingredients:
1 cup sona masuri rice;
1 tsp cardamom powder;
Pinch of salt;
Few tbsp ghee;
3/4 cup jaggery syrup(Check out my video on how to make jaggery syrup- How to make jaggery syrup (sharkkara ...)
Few pieces of thinly sliced coconut
Rinse the rice and soak overnight or at least for 3-4 hours.
Heat a pan a add 1 1/2 tsp ghee.
Add coconut pieces and saute till they are golden brown in color.
Remove from flame and keep it aside.
To the grinder add the soaked rice and less than 1/4 cup of water and grind to a semi coarse paste.
Pour the batter into a bowl.
Add the jaggery syrup and mix well.
Add salt, cardamom powder, and roasted coconut pieces.
Mix well(if the batter is too thin add little rice flour, if it is too thick add water).
Heat the pan and add ghee into each hole.
When the pan gets hot, reduce flame to medium.
Pour the batter into each hole.
Once the appam turns golden brown flip it over and cook till the appams turns golden brown on all sides.
Remove the appams from then pan onto a a tissue paper to remove excess grease.
Notes:
Make sure you use the same cup to measure both the rice and jaggery syrup.
Keep the flame on medium while cooking the appams.
Fill 3/4th of each hole while pouring the batter.
Since banana has not been added, these appams can be stored at room temperature for 2-3 days.
If you refrigerate the appams, microwave for few seconds before serving.
Video Link(Jaggery Syrup) -How to make jaggery syrup (sharkkara ...
Ingredients:
1 cup sona masuri rice;
1 tsp cardamom powder;
Pinch of salt;
Few tbsp ghee;
3/4 cup jaggery syrup(Check out my video on how to make jaggery syrup- How to make jaggery syrup (sharkkara ...)
Few pieces of thinly sliced coconut
Rinse the rice and soak overnight or at least for 3-4 hours.
Heat a pan a add 1 1/2 tsp ghee.
Add coconut pieces and saute till they are golden brown in color.
Remove from flame and keep it aside.
To the grinder add the soaked rice and less than 1/4 cup of water and grind to a semi coarse paste.
Pour the batter into a bowl.
Add the jaggery syrup and mix well.
Add salt, cardamom powder, and roasted coconut pieces.
Mix well(if the batter is too thin add little rice flour, if it is too thick add water).
Heat the pan and add ghee into each hole.
When the pan gets hot, reduce flame to medium.
Pour the batter into each hole.
Once the appam turns golden brown flip it over and cook till the appams turns golden brown on all sides.
Remove the appams from then pan onto a a tissue paper to remove excess grease.
Notes:
Make sure you use the same cup to measure both the rice and jaggery syrup.
Keep the flame on medium while cooking the appams.
Fill 3/4th of each hole while pouring the batter.
Since banana has not been added, these appams can be stored at room temperature for 2-3 days.
If you refrigerate the appams, microwave for few seconds before serving.
5 سال پیش
در تاریخ 1398/01/23 منتشر شده
است.
23,754
بـار بازدید شده