Photograph of the finished Unniyappam

India · Bánh chuối nếp chiên Unniyappam

Unniyappam

50 min Hands-on time + 4 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Rice flour Rice flour 600 g
  • Photograph of Ripe bananas Ripe bananas 8
  • Photograph of Palm sugar Palm sugar 480 g
  • Photograph of Shredded coconut Shredded coconut 200 g
  • Photograph of Ghee Ghee 240 g
  • Photograph of Cardamom Cardamom 20 g
  • Photograph of Fennel seeds Fennel seeds 16 g
  • Photograph of Oil Oil 1 l

Method

  1. 1 Boil palm sugar with 80 ml of water, then strain to remove sediment and let cool.
  2. 2 Mash ripe bananas and mix them with rice flour, sugar syrup, and cardamom.
  3. 3 Let the mixture rest for 4 hours; this resting time allows the dough to ferment gently and the bread to rise more lightly.
  4. 4 Toast the shredded coconut and fennel seeds in ghee butter for 4 minutes, then mix into the flour.
  5. 5 Scoop the batter into each mold cavity, filling it only two-thirds full with hot oil.
  6. 6 Fry for 3 minutes, then flip with a bamboo skewer so the pancake is evenly round and golden brown on both sides.

With an appliance

  • Air fryer 49 min

    Replace steps 5 and 6: spray oil, then scoop the batter into the round silicone molds that have been greased with ghee. Fry in an air fryer at 180 degrees for 9 minutes, rotating the mold at the 5th minute to ensure the round cakes are evenly golden brown.

Start cooking