For my first post, I picked something sweet , a popular snack in our household - UnniAppam. Initially I used to think this was a rather time consuming snack, but it is the one thing that my son frequently requests. Since practice makes perfect, we now make it quite regularly. The only special utensil you need to make these is the "Appakaral ". The one I own is a non-stick, and serves it purpose pretty well.
Ingredients:
Rice ( Long grain like Basmati) - 2 cups
Jaggery - 1 - 11/2 cups (depending on taste)
Ripe Banana - 1
Cardamom - 1/2 tsp powdered
Sesame seeds - 1 tblsp (optional)
Cocounut chopped thin - 1 1/2 tblsp (optional)
Water - for grinding
Oil - for frying
Soak the rice for 2-3 hrs.
Dry roast the sesame seeds and coconut pieces seperately in a pan and keep aside.
Grind the rice along with the jaggery and banana with a little water. The batter should be slightly coarse, and the consistency should be like that of dosa batter
Add the powdered cardamom, roasted sesame , and roasted chopped coconut to the batter.
Heat the appakaral with oil . Make sure the impressions are only 3/4 full with oil as it will spill out when the batter is poured in.
Pour the batter into the impressions when the oil is hot, and fry in medium heat . Flip them over when they start to turn brown. \
Remove when golden brown and drain on paper towels.Repeat with rest of the batter.
Appams can be stored for 3-4 days in an airtight container.
