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

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.

Questions

Photos of members who cooked this recipe

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