Very Yummy! A must try!
Rava /Semolina Unniappam
1 cup semolina roasted
½ cup rice flour
1 small banana (palayan kodan/mysore banana)
1 cup thick jaggery syrup (approx. 250gms) –more or less per taste
1/8 tsp baking soda
½ tsp cardamom powder
½ tsp dry ginger powder
2 tbsp sesame seeds toasted (optional)
2 tbsp toasted grated coconut or small pieces (optional)
Mix roasted semolina, rice flour, cardamom powder, dry ginger powder in a bowl.
Add sesame seeds and grated coconut if using and mix.
Grind banana to a smooth paste and add to semolina mixture.
Add jaggery syrup and enough water to make a thin batter. (It will thicken)
Add baking soda 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.