Saturday, January 5, 2013



  1. Rice  powder- 2 cups
  2. Jaggery-3/4 cup to 1 cup ( according to taste)
  3. Water-1/2 cup 
  4. Coconut pieces-1/4 cup
  5. Ghee-1 tbsp
  6. Banana (palayan kodan pazham)-1 or 2  nos
  7. Baking Soda-1/4 tsp(optional)


  • Add water to grated jaggery and heat until it is melted.Let it cool.
  • Heat ghee in a pan and add the coconut pieces.Fry until it turns golden brown.
  • Grind banana to form a smooth paste.Keep aside.
  • Combine together rice powder,melted jagerry and banana puree.Pour in  more water as required to get a consistency of idili batter.Add fried coconut pieces and baking soda.Mix well and keep aside for 1 to 2  hours for fermentation.
  • Heat oil in a unniappachatti,when oil is hot reduce the flame to medium and pour a tablespoon of batter into each hole.
  • After 2 to 3 minutes,turn the unniappams using a fork.Cook  until it turns golden brown.
  • Drain on a kitchen towel.


  • You can adjust the quantity of jagerry according to your taste.
  • You can also add 2 to 3 powdered cardamom and 1/8 tsp ginger powder if desired.

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