nnappam is one of the delicacies of Kerala especially for tea. Its offered in temples and Churches as Prasadam/Nercha (offering)
- Rice flour – 1 Tea cup
- Salt – 1 pinch
- Cooking soda – 1 pinch
- Cumin seeds powder – ¼ Tea-spoon
- Black Till (Ellu) – 1 Tea-spoon
- Cardamom powder ¼ Teaspoon
- Melted Jaggery – 1 Table-spoon
- Ghee – 1 Table-spoon
- Cashew nut – 1 Table-spoon
- Small Banana (Palayankodan Pazham) -2
- Oil – For deep frying
Put the rice flour in a deep dish and add salt mix well,
peal and add the bananas in the flour; smash well until it becomes a paste (you can grind the banana in mixi and add if you like). Add Jaggery and a little water to make the flour into a thick and smooth paste (those who like it very sweet can add more Jaggery). Add cardamom and cumin seeds powder to it, mix well. Roast the cashew nut in ghee and put both cashew nut and ghee into the batter. Add Till seeds and cooking soda; stir well and keep aside for 2 hours to fermenting.
After 2 hours, stir the batter well. Pour coconut oil in a frying pan heat it well and simmer then take 1 table spoon batter and pour into the oil. You can put 3 or more spoons of batter separately according to the capacity of your frying pan. I took a small pan, so could fry only 2 at a time. When one side turns golden, turn the other side too and fry till golden brown.
Be careful not to burn it. Though assorted in shape, you can enjoy a very mouthwatering spongy snack for your tea. I am relishing it as I write this recipe. It’s too yummy and soft to leave out. If you have more members in the family can double the flour and ingredients and make more unniappam. Make this dish once and see you will always want to make it for your family and friends.
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