If you love jaggery as much as I do, you’re in for a treat! Of course, the star of this super sweet snack is banana, but the flavour that jaggery brings to this recipe is exceptional.
Ripe (but not overripe) banana is the key to perfect uniyappams. If you want some help with melting jaggery, I’ve got it covered for you. An entire post about how to melt jaggery with step-by-step pictures. You can find it here . Although bi-carb soda is optional in this recipe, it’ll make the unniyappams really soft.
More Kerala Snacks:
- Kerala Banana Chips
- Parippu Vada or Masala Vada
- Uzhunnu Vada or Urad Dal Fritters
- Kerala Chicken Cutlet
- Banana Bonda
- Banana Fritters or Pazham Pori
- Kozhukkatta
Ingredients
- ▢ 1 cup grated jaggery
- ▢ 1 large ripe banana
- ▢ 1 cup rice flour lightly roasted
- ▢ ¼ teaspoon bicarb soda
- ▢ A pinch of ground ginger
- ▢ Oil
- ▢ You can also add ¼ cup (62.5 ml) fried coconut slices and a teaspoon of black sesame seeds to the batter if you like.
Instructions
- Melt jaggery, and let it cool. Set aside.
- Grind banana along with few teaspoons of melted jaggery. Set aside. (You will get around ½ cup mashed banana).
- In a large bowl, combine together mashed banana, rice flour, bicarb soda, and ground ginger. Stir in cooled melted jaggery slowly to form batter with no lumps. Set aside for 10 minutes.
- Heat oil in an unniyappam pan, and fill ¾th of the holes with batter. When one side of the unniyappams turn dark brown, flip them over to cook the other side. When both sides are done, drain them on an absorbent towel. Repeat with the rest of the batter. Serve warm.
Notes
Nutrition
Ingredients
- ▢ 1 cup grated jaggery
- ▢ 1 large ripe banana
- ▢ 1 cup rice flour lightly roasted
- ▢ ¼ teaspoon bicarb soda
- ▢ A pinch of ground ginger
- ▢ Oil
- ▢ You can also add ¼ cup (62.5 ml) fried coconut slices and a teaspoon of black sesame seeds to the batter if you like.
Instructions
- Melt jaggery, and let it cool. Set aside.
- Grind banana along with few teaspoons of melted jaggery. Set aside. (You will get around ½ cup mashed banana).
- In a large bowl, combine together mashed banana, rice flour, bicarb soda, and ground ginger. Stir in cooled melted jaggery slowly to form batter with no lumps. Set aside for 10 minutes.
- Heat oil in an unniyappam pan, and fill ¾th of the holes with batter. When one side of the unniyappams turn dark brown, flip them over to cook the other side. When both sides are done, drain them on an absorbent towel. Repeat with the rest of the batter. Serve warm.
