Ingredients

The following ingredients have 10 Servings
  • 1 cup/220g Sourdough Starter
  • ¾ cup /150g Jaggery (Use brown sugar instead)
  • ¾ cup /140g Semolina (Rava)
  • 1 medium banana mashed
  • ¼ tsp or 5 cardamom pods crushed
  • ¼ cup /50g water
  • 1/8 tsp of baking soda
  • ½ cup Peanut oil for frying

Instruction

  • Melt Jaggery with ¼ cup of water and sieve with a strainer, to remove impurities if any are present.
  • In a bowl mash the banana into a puree with a masher and set aside.
  • In a large bowl add starter, melted and strained jaggery, semolina flour, baking soda and crushed cardamom, to make a thick pancake batter. Keep it aside for 30 minutes.
  • Heat oil in appakara (like Aebleskiver Pan and when it ready (around 365F) add batter to the mold. As one side ready (after 3 minutes) turn and cook the other side also (4 minutes). Remove it from the appakara when a skewer comes out clean. You can also use a spoon to transfer the cooked unniyappam. Transfer to kitchen towel to remove excess of oil. Repeat the process until the entire batter is finished. Enjoy