Long grain rice-1cup,soaked in water for 3 to 4 hours
Cumin seeds-1/2tsp
Cardamom -3pods
Coconut chips-2tbsp
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.


Anu said...

Looks yum and delicious

divya said...

yummy n delicious..

DivyaGCP said...

Delicious authentic recipe.. Love it.

PT said...

like its color.. well made..

Suja Manoj said...

Cute and delicious unniappams,wish I could have some right now