Nendrapazham/Ethakka Unniyappams

Nendrapazham/Ethakka Unniyappams

1.Ethakka/Kerala Banana-2 (200 gm)

Jaggery-125 gm

Water-3/4 cup

Cut the bananas and grind it (in the small jar of your mixie)into a smooth paste without adding water.Remove it to a bowl.

Make the jaggery syrup by boiling together the jaggery & water until jaggery is dissolved.Strain.

2.Coconut chopped-2 tbsps

Coconut grated-1/4 cup

Sesame seeds-1 tsp

Ghee-1 tbsp

Heat ghee and fry the coconut pieces until browned.Remove.Now add the coconut grated to the same ghee and fry till browned.Add the sesame seeds and sauté for a minute.Set this aside to cool.

3.Maida-1/2 cup

Rava/Semolina-3 tbsps

Cardamom-1-2

Jeera powder-a pinch

Add the cooled jaggery syrup to the banana mixture and stir in.Add the Semolina/Rava to this and half of the Maida and mix without any lumps.Add the cooled coconut mixture to this and stir in.Add the remaining maida stir in.

Cover the mixture and set aside for 20-30 minutes for it to soak.

After 30 minutes,If this mixture is thick add 1-2 tbsps of water to adjust the consistency.If it’s too loose you can add a tbsp of maida and mix in.The consistency of the batter is that it should fall easily from a spoon .

Heat the Kuzhiappachatti /Unniyappam chatti and add coconut oil and once it’s heated fry the unniyappams by pouring a tbsp of batter into each hole/Kuzhi .Turn the Unniyappams Halfway through and fry till golden on both sides.Remove and drain on tissues Nendrapazham/Ethakka Unniyappams are ready .This batter gives around 35-40 medium Ethakka Unniyappams.

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