Unniappam Literally translates to “small rice cake” This is another of my favourite, I love mine with Flour, jaggery, really ripe bananas, Deep fried!!! The authentic version is made of rice flour and ethnically is considered the favourite of Lord Ganesha or Lord Ganapati who is Worshiped by Hindus . He is considered the remover of obstacles, and it is a practise in South India- Predominantly Kerala, to offer him Unniappams. This becomes modak and sometimes Laddoos as we progress from South to North India.
Its been my favourite since my childhood days, waiting for Mom to make this every once or twice a week! We do now get readymade, packaged ones, but the real taste is when they come on to your plate directly from the piping hot pot- Oh and its a very special pot this is made in! Called the unniappa chatti, its in cast iron with spherical moulds in it! We fill it with oil, and then spoon in the batter for the perfect unniappams!
Banana- really ripe 2
soda powder- 1 pinch
cooking oil-500 ml
Mash peeled banana, while the jaggery is made into a thick warm syrup with little water over flame. add maida and baking powder to the banana and mix well. Add cooled jaggery into this mix and make into a thick batter. In an Unniappa chatti, pour oild half way to fill the mould and spoon the batter when the oil is hot.Turn the unniappams for uniform golden brown colour- Might take a few minutes! Enjoy warm! Makes about 15-20 unniappams.