Ingredients:
• 200 g (1 cup) – raw Rice (pachari)
• 80 g – grated Coconut
• 7-10 ripe Jackfruit bulbs
• 1/4 tsp – Cardamom powder
• 1/4 tsp – dried Ginger powder (chukkupodi)
• 150-200 ml – melted and sieved Jaggery
• 3-4 tbsp – Ghee
Method:
- Wash and clean raw rice and soak in 3 cups water for 5 hours.
- Drain out water thoroughly and make a smooth paste in mixer (in batches) with grated coconut and chopped jackfruit bulbs. Use only very little water (1-2 tbsp) during grinding.
- Finally add melted and sieved jaggery, cardamom powder and dried ginger powder. Batter should not be very thick. It should be of pouring consistency. Keep aside the batter for 2-3 hours to allow it to ferment.
- Heat unniyappam kadai on a medium heat. Sprinkle each mould with 1/2 tsp ghee.
- Pour batter in each mould. Sprinkle a little ghee again over batter. Cover with a lid and cook on low-medium heat for 8-10 minutes until the edges separate from the kadai moulds and you start getting a nice aroma.
- Flip them over and cook again for 8-10 minutes.
- Recipe Courtesy: Niya’s World
Recipe courtesy of Niya