Name: Unniyappam / godda appo ( with rice flour, whole wheat & jaggery )
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Cuisine: en
Ingredients: Rice flour 1 cup ( 100 g ); Whole wheat ( atta ) 1 cup ( 100 g ); Jaggery -1 - 1/4 cup ( or to taste ); Well ripe banana 4 small ( mash well ); Grated coconut ½ cup (50 g ) , optional; Water for mixing ( approximately 1 cup ); Cardamom powder ¼ teaspoon; Ghee -1 tablespoon; Non stick unniappam kadai

Ingredients

For batter:

Rice flour 1 cup ( 100 g )
Whole wheat ( atta ) 1 cup ( 100 g )
Jaggery -1 - 1/4 cup ( or to taste )
Well ripe banana 4 small ( mash well )
Grated coconut ½ cup (50 g ) , optional
Water for mixing ( approximately 1 cup )
Cardamom powder ¼ teaspoon
Ghee -1 tablespoon
Non stick unniappam kadai

Preparation

Mix all the batter ingredients ( from 1 - 7 ) together and blend in a mixer. Batter should be just like Idli batter and pouring consistency. Keep aside for 2 hours.
Heat kadai on a medium heat. Sprinkle each mould with little ghee.
Pour batter in each mould ( ¾ th of the mould ). Sprinkle little ghee again over batter.
Cover with a lid and cook on a low heat for 12 15 minutes till crisp and sides turn golden colour (until the edges separate from the kadai moulds and you start getting a nice aroma ).
Flip them over (to cook the top side) with the help of stick and cook again for 8- 10 minutes.

Unniyappam / Godda appo ( with rice flour, whole wheat & jaggery )

Ingredients

For batter:

Preparation

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