Unniappam –Hard

unniappam-hardUnniappam with slight neyappam texture for people like me who prefers hard unniappam. This has perfect inside with no holes!

Unniappam –Hard (but gets little softer next day)

1 cup rice flour
¾ of small banana (palayan kodan/mysore banana)
¾ cup thick jaggery syrup–more or less per taste
1/8 tsp baking soda
½ tsp cardamom powder
½ tsp dry ginger powder
2 tbsp toasted sesame seeds (optional)
2 tbsp toasted grated coconut or small pieces (optional)

Grind banana to a smooth paste and transfer to a bowl.
Add jaggery syrup, cardamom powder and dry ginger powder and mix well.
Add rice flour and mix. Add water to make a slightly loose batter. It will thicken when kept aside for 20 mins.
Adjust sweetness by adding more or less jaggery syrup.
Add baking soda and mix.
Add sesame seeds and grated coconut if using and mix.
Keep aside for 20 mins. The batter would have thickened by now. Add water to get the idli batter consistency.
Heat unniappam chatti and fill molds with oil. (I use canola oil)
Pour approx. ¾ tbsp batter to each mold. Keep medium heat.
When the bottom starts to brown, flip to the other side using a toothpick.
When it browns all over, remove using toothpick and transfer to a kitchen towel.
Store in an airtight container when cool. Refrigerate after 2 days and bring to room temperature before serving.


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