Hi friends here is the first guest post for my magic kitchen. Guess ?? who is that? Any celebrity? Any actress ?? Any chef of famous cuisine?? Yes of course! She is all that and more. My great and lovely friend our Za your Zalee Chandra from Singapore. She is such a great and passionate person that I have seen in my life. Yes! She is a good cook, a brave girl, mom entrepreneur and a lovely wife. I believe Za is the symbol of this saying “ A friend in deed is a friend in need” 🙂 Do you know one thing? I am a great fan of her food, especially her north Indian delicacies. She is also an expert in making “unniyappams” so I recommend her for you present how to make tasty and crispy “Unniyappam”. I already tried and taste her recipe. It’s awesome! You also try this wonderful recipe for Vishu and enjoy! Happy Vishu to all 🙂
Unniyappam-Guest Post(1)/Zalee Chandra
A traditional sweet snack this festive season from Gods own place,Kerala. This snack is usually prepared during Vishu as an offering to Lord Krishna.I am putting up this recipe as a Vishu gift to Rani and her followers on Rani’s Kitchen Magic, a lovely site for food lovers.This is a simple recipe which is equally loved by my family and friends.
|Preparation Time||15 Minutes|
|Resting Time||20 Minutes|
|Cooking Time||20-30 Minutes|
Ingredients for Unniyappam
|Ingredients||Quantity and notes|
|Rice Flour (Fine powder)||1 ½ Cup|
|Wheat Flour||½ Cup|
|Jagerry||150 to 200 gms ( Depending upon your taste buds)|
|Grated Coconut||½ cup|
|Cardamom Powder||1 tsp|
|Roasted Sesame seeds||1 tsp|
|Baking Soda||1 pinch|
1. Melt Jaggery in ½ cup water ; strain to remove impurities and set aside to cool
2. Roast lightly the rice & wheat flour in a heavy bottom pan; ensure it doesn’t burn
3. Blend the banana to fine paste
4. Mix the above three together along with grated coconut to a dosa batter consistency, add plain water if required.
5. Leave it to rest for 20 min
6. After 20 min add cardamom powder, sesame seeds, salt and baking soda to the batter
7. Heat Unniyappam Pan; pour oil in each round. Ensure you fill oil only half level of the round.
8. When the oil is medium hot, pour the batter into each round – only fill the round half way through with batter for better result. Turn on each side and cook well. Adjust heat and make sure it does not burn.
9. Once fried well the colour will change to the tempting dark brown. Take it out from oil and drain excess oil on a kitchen towel
10. Serve warm or after it cools off
11. Can store in airtight container for two days or store in fridge for up to a week ; heat up in oven before serving
Secret – Usually this yummy little snack finish off the same day if kids are around 😉
This recipe makes 20 unniyappams.
• Use fine Rice Flour. Either use Idiyappam flour/ Pau flour (Used in Chinese cooking). I used the rice flour to make Pau as it is easily available in Singapore.
• You can change the Flour proportion as per your taste. If you love soft unniyappam add more wheat flour. If you love the crispier version add more of Rice Flour – like me 🙂
• Use freshly grated coconut for the authentic taste. You can also use frozen grated coconut or fried coconut pieces.
• Use freshly ground cardamom powder.
• Fry immediately after adding baking soda or else unni appam will absorb more oil.
• If you don’t have Unniyappam Pan you can fry directly by pouring batter in small quantity in hot oil. But you won’t get the perfect shape.Enjoy and Happy Vishu to all.
You can find more Onam/Vishu recipes here