Back to 24 servings batter 1 cup raw short-grain rice, rinsed and soaked 3 to 4 hours, drained; or rice flour 0.5 cup jaggery, grated or powdered 0.5 cup water, for melting the jaggery, plus more as needed for grinding 2 medium very ripe banana, about 0.75 cup mashed 2 tbsp fresh coconut, chopped; dry coconut also works 1 tsp black sesame seeds 0.5 tsp ground cardamom 0.25 tsp dry ginger powder, optional 0.25 tsp baking soda, optional, for softness pinch of salt 1 tbsp ghee, for frying the coconut cooking ghee or coconut oil, about 1/2 to 1 tsp per mould for frying
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1 Step 1: Melt the jaggery in the 1/2 cup of water over medium heat, strain to remove impurities, and let cool completely.2 Step 2: Heat 1 tablespoon ghee in a small pan over medium heat, add the coconut and roast until light golden, then stir in the sesame seeds and remove from the heat.3 Step 3: Grind the drained rice with the mashed banana and a little water to a smooth, thick batter that is slightly coarse, similar to dosa batter.4 Step 4: Mix the cooled jaggery syrup into the batter, then fold in the roasted coconut and sesame, cardamom, ginger powder, baking soda and a pinch of salt. Add water or rice flour as needed so the batter pours easily but still holds its shape.5 Step 5: Rest the batter for 30 minutes, or up to a few hours, thinning with a little water if it thickens.6 Step 6: Heat the appe pan over medium heat, add about 1/2 teaspoon ghee or coconut oil to each mould, and let it heat through.7 Step 7: Pour batter into each mould until about three-quarters full, then cook on medium-low until the bottoms are golden and crisp, about 1 to 2 minutes.8 Step 8: Turn each unniyappam with a skewer or fork and cook the other side until golden brown and cooked through; a skewer inserted in the centre should come out clean.9 Step 9: Drain on paper towel and repeat with the remaining batter, serving warm.getsaucepan.com/r/ab480a51-ac15-50e2-afaf-f29f1c31d022
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