Long grain rice-1cup,soaked in water for 3 to 4 hours
Black sesame seeds-1/2tsp
Oil for frying
Drain the rice.In a grinder add the rice,jaggery,bananas,cumin,cardamom and salt.Grind it to a thick batter.Fry the coconut chips in a pan with 2tbsp of oil.Add the fried coconut chips and sesame seeds to the batter.Mix well.Now in a pan or unniyappam maker pour oil.When the oil is hot pour the batter spoonful into each hole.Reduce the flame to medium.Turn the appams over when one side is cooked.Try to get an even brown colour.Take out the unniyappams on to a kitchen towel to drain excess oil.
Enjoy!!!!Can be stored for to 4 days or freezed for months.
You may liquify the jaggery and strain it,if you feel the need.
To adjust the consistency you may add water or rice flour to loosen or thicken the batter.
Tastes best when fried in coconut oil.
I used black jaggery as I like the taste.You may use yellow jaggery or sugar.