You see… I wanted to post something special for Vishu, more like a Payasam recipe. I even zeroed down on Kadalaparippu Pradhaman, but then I happened to remember one of my “proclamations” – I’m giving up sweets from 1st April till Easter.
I’m not sure why I go around making such announcements and proclamations, when I’m almost certain that I wont be able to keep them. I think I like to make myself believe that I’m capable of leading a very disciplined and ordered life… it’s all about perceptions! Do you do such things? I mean… trying to make yourself believe that you are capable of doing certain things, when in reality, even when you’re not so keen about it?
Ok, before I go on blabbering and waste your time, let’s go to the recipe. Here’s one more recipe for Unniyappam. I’ve already posted a recipe before, which uses a combination of rice flour and plain flour. I’ve been getting mails asking for Unniyappam recipe with just rice flour. Came across this one and it worked out well :) It’s pretty easy recipe, the only thing you’ve to be careful about is the frying part. If you get the right temperature for frying, there is no looking back. Unlike the earlier recipe I posted, this recipe doesn’t call for resting of the batter before frying. So if you’ve all the ingredients, it’s pretty easy to fry it up ;)
If you are planning to make Sadya, please check out the recipes here.
Wish you and your loved ones a Happy Vishu!
Here is the recipe…
Melt jaggery in 1 cup water till it becomes syrupy, but not thick…
Add the melted jaggery to the rest of the ingredients and mix well. The batter should be of dropping consistency. If the batter is too thick, add water to loosen it…
Heat oil in Uniyappa chatti, make sure the oil is hot, but not smoking hot. Drop spoonfuls of the batter into hot oil and deep fry till golden brown…
Recipe adapted from “Flavours of the Spice Coast” by Mrs.K.M.Mathew
- Rice flour – 1 cup
- Jaggery – 100 gms
- Water – 1 cup
- Coconut bits (thengakothu) – ½ cup, fried in ghee
- Black sesame seeds – ½ tbspn (optional), fried in ghee
- Mashed ripe bananas – ½ cup (mashed it in mixie)
- Sugar – ½ tbsp
- Bicarbonate of soda – ⅛ tspn
- Oil- for frying (I used coconut oil)
- Melt jaggery in 1 cup water till it becomes syrupy, but not thick. Add the melted jaggery to the rest of the ingredients and mix well. The batter should be of dropping consistency. If the batter is too thick, add water to loosen it. I added 3-4 tbspn of water.
- Heat oil in Uniyappa chatti, make sure the oil is hot, but not smoking hot. Drop spoonfuls of the batter into hot oil and deep fry till golden brown.
Though I havent tried shallow frying, I think you can do it. But the look and texture may be a bit different.
Initially I heated the oil at med-high and then reduced to low-medium and fried the unniyappams. Make sure the oils is at right temp, otherwise the unniyappam will brown fast but the inside remain uncooked. Do a trial and error with a few unniyappams to get the right temp.
You can store it at room temp for 2-3 days. For longer storage, refrigerate it and microwave for a few seconds before serving.