This is a quick, easy, and soft Unniyappam recipe that can be prepared within minutes without grinding rice and resting for many hours. This is not the traditional Unniyappam recipe, but it doesn't compromise on taste.
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In a bowl, add semolina and milk. Mix well and let it rest for 20 minutes.
Boil 1/4 cup of water with jaggery until the jaggery melts completely. Remove from heat and strain. Let it cool completely.
In a blender, add the semolina-milk mixture, cooled jaggery syrup, ripe banana pieces, cardamom, and salt. Grind until smooth.
Transfer the mixture to a bowl. Add ghee and mix well.
Heat an Unniyappam pan and add oil to all the moulds. When the oil is hot, pour the batter into each mould using a ladle.
When one side of the Unniyappam turns golden brown, flip it with a stick. Cook until both sides are golden brown. Repeat until all the batter is used.
Ensure the jaggery syrup is completely cooled before adding it to the blender to prevent curdling the milk.
Use ripe bananas for a sweeter and richer flavor.
Adjust the amount of oil in the pan to ensure the Unniyappams cook evenly.
Can I use any type of banana?
It's best to use ripe nendrapazham bananas for authentic flavor, but other ripe bananas can be used as a substitute.
Can I make this recipe vegan?
Yes, you can substitute milk with a plant-based milk and ghee with coconut oil to make it vegan.
How do I store leftover Unniyappams?
Store leftover Unniyappams in an airtight container at room temperature for up to 2 days.
What can I use instead of an Unniyappam pan?
You can use an aebleskiver pan or any similar pan with moulds.
Can I prepare the batter in advance?
Yes, you can prepare the batter a few hours in advance and store it in the refrigerator until ready to use.
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