On a self challenge for lockdown cooking. First it was to utilise our homestead garden produce to cook our food. Mango, taro, Moringa, banana, banana flower, pseudo stem, bilimbi, rose apple, spinach, jackfruit so on.
Then comes the Holy Ramdan Fast. Then planned to prepare a snack on evenings during the Ramdan month. So happy to share with our neighbors. Everyday needs different ones. Taking out the old cooking wares to try our traditional unniappam.
Today tried wheat flour unniappam.
Ingredients
Wheat flour 2 cups,
Fried coarse rice flour ( puttu podi) 1/2 cup,
Dried ginger powder 1 tsp.,
Salt a pinch, both in the wheat flour,
Fermented coconut water 2tbsp., ( I won’t use baking powder, so substituted with coconut water),
Cardamom 4, to powder in a mixie take 1 tbsp. of sugar,
Robusta banana 1,
Coconut flakes 1 cup,
Grated jaggery 1 cup,
Ghee 1 tbsp.,
Coconut oil required to deep fry in the unniappam cooking ware.
Preparation of the batter
Grind the cardamom with the sugar into powder.
In a mixer bowl add both the flour, jaggery, salt , dried ginger powder, coconut water .
Peel the banana cut into pieces and drop in to the flour mix.
Add the powdered cardamom.
Add a cup of water.
Blend it into a semi thick batter. Add one more cup of water.
Blend one more time.
Transfer into a bowl. Keep for 3-4 hours to ferment.
Cooking
Add the coconut flakes in the batter combine well.
Heat coconut oil in the unniappam cooking ware. Take a tablespoon of batter , pour in each of the holes, fry till golden brown, flip it to fry the other side till brown in colour. Transfer on a tissue layered plate to absorb the excess oil in it.
I got 50 unniappams from this mix. Soft and delicious. Enough to share. So happy ❤️
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