Unniyappam

Unniyappam

Ingredients:
2 Cups - Raw Rice
3 -4  - Ripe Bananas
2 Cup - Jaggery (more or less as to taste)
1/2 Tsp - Sesame Seeds
1/2 Cup - Milk
1/2 Cup - Coconut bits/Grated Coconut
3-4 - Cardamom
1 Pinch - Salt
1/8 Tsp - Baking Soda
Coconut Oil or Ghee for frying
Water as required

Procedure:
1) Soak rice in water for about 3-4 hours.
2) Melt jaggery with 1/2 cup of hot water. Strain to take out any impurities and cool the syrup.
3) Drain the water from the rice and grind the rice to a smooth batter using the jaggery syrup and milk. If the batter is thick then add enough water to get dosa batter consistency.
4) Add chopped bananas, cardamon seeds to the batter and grind everything together  to a smooth nice batter.
5) Fry the coconut bits/grated cocnut in 2 tsp of ghee till it become light brown in colour and now add sesame, fry. Add this to the batter and mix well.
6)  Keep this batter for 1-2 hour  in a tight container. In the meantime if the batter has thicken up add milk to make it again to a dosa batter consistency. Add baking soda and mix well.
7) Place the pancake puffs pan/Unniyappam pan on the stove and pour equal amounts of ghee and coconut oil (about a tbsp of each) into each molds . Each molds should be half full.
8) When oil is hot reduce the flame to medium and pour half ladlefuls of batter into each rounds (the molds should be 3/4th full with batter).
9) Allow the appams to cook and rise. Once cooked, the sides will detach from the pan. Now turn the unniyappam to cook on the other side to a golden color. Once they are cooked on both sides remove them from pan using tongs.
10) Drain well on paper towels and repeat the same process to make the rest of the appams.
Cool them to room temperature. Serve and Enjoy!

Note: Even if you have a nonstick pan, it tastes good with the mentioned amount of ghee & oil.