A traditional easy to make snack made from rice and jaggery.
* 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
Take jaggery and 1/2 cup water in a pan; heat it until the jaggery melts. Using a sieve, filter out the jaggery solution.
Slice and chop coconut into small pieces.
Heat a pan and add 2tsp ghee. Add 2-4 tsp grated coconut, roast it until golden brown. Transfer it to a bowl.
Heat ½ tsp ghee in a pan. Add ½ tsp sesame seed and roast it in low flame. Transfer it to the same bowl with roasted coconut.
Take 1 cup maida in a bowl and add 1cup roasted rice flour. Add a pinch of salt, roasted coconut and sesame seeds. Mix well.
Gradually add the lukewarm jaggery solution and mix well. If the water content is less in the batter, gradually add some water and mix well.
Let the batter rest for 20 mins- 2hrs. Heat oil in unniyappachatti .Maintain medium flame.
Pour a spoonful of batter into each hole in the unniyappachatti. Gently turn the unniyappam when one side is cooked. Fry them well.
Do the same for the rest of the batter left. Turn off the flame. Unniyappam is ready to be served.