- May 1, 2020
- 1 min read

Unniyappams

1.Jaggery-1/2 kg

water-2 cups

Boil together till jaggery dissolves.Sieve & set aside to cool.

2.rava/semolina-1/2 cup

sesame seeds[black]-1 tbsp[wash & filter]

coconut [small pieces -deep fried till brown]-2-3 tbsp

Add this to the cooled jaggery water.

3.maida-2 cups

Gradually add to the above in batches without lumps.

4.coconut scrapped-4-5 tbsp

ghee-2tsp

Fry this in a nonstick pan till the scrapped coconut is evenly browned[golden].Add to the above & mix in.Now the batter should be of pouring consistency.Set this aside for atleast 2 hrs.After this if the batter is thick,u can add little more water to make a pouring consistency.Heat an unniyappa kara & fill 3/4 th of each hole with oil.Pour the batter in each hole & fry this. when one side is done turn it over &fry the other side also till golden brown.I usually keep a cheenachatty with oil on the other stove also & when one side is done I transfer them to the chatty &fry the other side in it,sothat I can pour the batter again in the unniyappakara & fry them fast.

Note: These unniyappams are mildly sweet.If you want your unniyappams to be more sweet just add only 1 1/2 cups maida and reduce the water accordingly .