Name: Unni appam recipe by Kiran Singh at BetterButter
Prep time: 310 min
Cook time: 20 min
Total time: 330 min
Yield: 6
Ingredients: 1 cup grated jaggery (gur); 1 cup raw rice (chawal) , soaked and drained; 1/2 cup chopped fresh coconut; 1 tbsp ghee; 1/2 tsp cardamom (elaichi) powder; coconut oil or any other for deep-frying

ABOUT Unni appam RECIPE

If you are familiar with South Indian cooking, you are sure to have encountered the traditional appam, the irresistibly sweet, deep-fried, brown-coloured balls fragrant with molten jaggery! while it is traditionally made using ground wheat or a combination of wheat and rice, here is a slightly modified version using just rice. As an improvisation, you can mash a banana along with the batter, to make soft, fruity-flavoured appams.

Ingredients Serving: 6

1 cup grated jaggery (gur)
1 cup raw rice (chawal) , soaked and drained
1/2 cup chopped fresh coconut
1 tbsp ghee
1/2 tsp cardamom (elaichi) powder
coconut oil or any other for deep-frying

Instructions

Blend the rice and jaggery together in a mixer to form a thick paste using a little water required.Heat the ghee in a kadhai, add coconut and sauté till it turns light brown in colour, while stirring continuously.
Add coconut pieces and 2 tbsp of water to the rice and jaggery paste and mix well to make a smooth batter.
Heat the oil in a kadhai, drop a spoonful of the batter and deep fry on a medium flame till they turn golden brown in colour and crisp.
Alternatively shape into round balls between the palms of your hands and deep-fry.Repeat with the remaining batter to make unni appams.

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