STEP 1.Take jaggery and ¾ cup water in a pan; heat it until the jaggery melts.
STEP 2.Slice and chop coconut into small pieces.
STEP 3. Wash the rice and soak it in water for 4hrs and then drain the excess water.
Cooking Directions
STEP 1.Take rice in a jar and gradually add the jaggery solution and grind to coarse batter. The grinding process should be in batches. In the final batch add 2 bananas and grind.
STEP 2.Let the batter rest for 6-7hrs.
STEP 3. Heat ghee in a pan and add coconut. When the coconut attains a golden brown colour take out the coconut from the pan and add it to the batter (don’t turn off the flame). Mix it well.
STEP 4.Heat oil in unniyappachatti as well as another pan .Maintain medium flame.
STEP 5. Pour a spoonful of batter into the unniyappachatti. Gently turn the neyyappam when one side is cooked. When both sides are somewhat cooked shift them to the other pan. Fry them well.
STEP 6.Do the same for the rest of the batter left. Turn off the flame.
STEP 7.Unniyappam is ready to be served.
Special Comments
STEP 1.Black Sesame seeds can also be added.
Nutrition value
235
calories per serving
2 g Fat3 g Protein51 g Carbs1 g FiberOther
Current Totals
2 g Fat
3 g Protein
51 g Carbs
1 g Fiber
MacroNutrients
Carbs
51 g
Protein
3 g
Fiber
1 g
Fats
Fat
2 g
Vitamins & Minerals
Calcium
5 mg
Iron
1 mg
Vitamin A
7 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
0 mg
Vitamin B6
0 mg
Vitamin B9
9 mcg
Vitamin B12
0 mcg
Vitamin C
1 mg
Vitamin E
0 mg
Copper
0 mcg
Magnesium
62 mg
Manganese
1 mg
Phosphorus
64 mg
Selenium
0 mcg
Zinc
0 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment