Uniyappam is an authentic delicacy from the god’s own country KERALA. They are divine and authentic to the core which gives this nice subtle sweetness from the bananas and jaggery, perfect for festive meals. I got to know about this dish through one of the popular media’s today and thanks to it, for introducing this to me.
So I was making this popular TELANGANA sweet called as ARISELU, which haven’t turned out so good and have to salvage that batter and has to put to good use. So immediately the uniyappam has striked to my mind, and as the rice quantity is less so in order to balance that I have added some Ragi flour, Oats and voila, it has been salvaged and turned out amazing.
I have listed to methods below, one is instant method by using yogurt and baking soda and other is the fermentation method by allowing it to sit on countertop overnight to ferment naturally. I have used both methods and attained the perfect uniyappams, trust me they both work.
Checkout some more delicious desserts,
RAGI AND OATS UNIYAPPAM
Ingredients
- 1 cup Rice
- ½ cup Ragi flour / Finger millet flour
- ½ cup Oats
- ½ cup Jaggery
- 1 Ripe banana
- 3 tbsp Freshly grated coconut
- ¼ tsp Cardamom powder
- 1 tsp Black sesame seeds
- 3 tbsp Ghee
If you’re making it instantly then use the below ingredients too
- ¼ tsp Baking soda
- ½ cup Curd or yogurt
Instructions
Prepping
- Wash and soak the rice overnight or for at least 4-5 hours.
- Dry roast the oats in a pan for 2-3 minutes and keep aside.
- Now add some ghee to the pan and add grated coconut and sesame seeds and fry on medium flame until they turn golden brown.
- In a saucepan add the jaggery powder and 1/4 cup of water and let it boil and bring it to one string consistency syrup and turn it off.
- In a blender add soaked rice, oats, banana, ragi flour, jaggery syrup and blend it to semi coarse mixture and transfer it to a mixing bowl.
For Instant Uniyappam follow below steps
- Now if you are making it instantly than add whisked curd and add it to the batter and give it a good mix and let it rest for 30 minutes.
- Add in baking soda right before making the uniyappam and give it a good mix and keep aside until the paniyaram pan gets hot.
- Jump to Uniyappam making section
For Fermented Uniyappam batter follow below steps
- Now keep the blended mixture on kitchen countertop or in the microwave with light on overnight for the batter to ferment.
- In the morning give it a good mix and add in couple spoons of water to make it pourable and keep aside until paniyaram pan gets heated up.
Follow the below procedure to make Uniyappam
- When the paniyaram pan is all heated up, add a tsp of ghee in each cavity and pour the batter until it reaches the 3/4th of each cavity and cover and cook for 2-3 min on medium flame.
- Now open the lid and when the batter is little firmed upon top give a turn and roast them for another 3 min until they golden brown on both sides.
- Serve warm with a drizzle of ghee on uniyappam.
Notes
- Add in some chopped nuts in the batter for little crunch, if you like.
- You can use only oats or ragi flour, by adjusting the measurements like taking either 1 cup of ragi flour or 1 cup of oats to 1 cup of rice.
- Add in some fennel seeds to give it a nice nutty aroma.
