The Food Diary - Unniyappam/Banana Appam

-

 


A simple classic south Indian or Kerala delicacy.Basically a sweet snack made from rice, jaggery, banana and freshly chopped coconut.
.
A healthy start to a perky new week. A healthy outside begins from a healthy inside.
Being fit and healthy is not just a trend, it's a lifestyle!!😊😍
.
Ingredients

Ghee roasted coconut - 1/4 Cup (chopped into small pieces)

Jaggery - 100 gms

Water - As needed

Rice flour/soaked rice(soak the rice (idli rice) for min 3hrs) - 1 Cup


Ripe(prefer slightly over-riped) Banana - 2 nos


Salt a small pinch


Baking Soda 1/2 tsp


Cardamom Powder - 1 tsp


Dry ginger powder-1/2 tsp


Roasted Sesame Seeds - 1 tsp


Ghee


Method:


First, make a batter of the bananas and soaked rice/rice flour in a blender and keep it aside.


Heat some water in pan ,add jaggery to it.


Let the jaggery melt completely,strain it to a bowl.


Mix the batter with the jaggery,add 1 tsp cardamom powder,ghee roasted black sesame seeds, 1/2 tsp dry ginger powder  and a pinch of salt to it.


Ghee roast the chopped coconuts to golden brown and mix it with the batter.Finally,give a good mix.


Add some water and bring it to a dropping consistency.


Add baking soda and let it sit for 30 mins. If not adding baking soda keep it for an overnight so that it is  fermented properly.


Then heat the paniyaram mould, add some ghee to the moulds.


Pour the batter into the moulds once it is hot.


When cooked on one side flip it so that both the sides get cooked nicely.


Cook for about 6-7 mins till you get a golden brown colour on both sides.


Unniyappam is then ready to be served.


#healthylifestyle #healthyfood #healthyliving #southindiandish #homemadefood #homecooking #homecookfood #homemadefoodisthebest #sweetsnack #foodblogfeed #foodblogger #foodphotography #foodphotographyandstyling #foodie #foodporn #foodiesofinstagram #foostagram #foodaholic #loveforfood #eathealthy #stayhealthy #eathealthybehealthy #stayhappy 😊


      ~~Thanks~~






Comments

Post a Comment

Popular posts from this blog

The Food Diary - Mudhi Ghanta

-
Image
  MUDHI GHANTA (in Odia)/ Fish head dal curry-an authentic Odia recipe. This typical curry is very popular in my state Odisha.Mostly this traditional dish is prepared in marriage feasts, any functions /ceremonies or as we Odias call it "Bhoji".❤️ . It's preparation is quite unique where fish head is cooked with Channa Dal with some specific vegetables.Here I've even added some Moong Dal to make it more protein rich and flavourful.😋 . We Odias love our fish so much so that one can find lots of such unique fish recipes that goes very well with one pot hot steamed plain rice. 🍚😀  My detailed recipe given below: Ingredients : -Bengal gram/ chana dal : 1 cup  -Moong dal-1/2 cup - Fish head : 1 (big size) -Onion : 2 medium (finely chopped) -Ginger and garlic paste : 2 tbsp. -Tomato : 1 small (roughly chopped) -Potato-1 medium size(cut into cubes) -Pumpkin-medium size(cut into cubes) -Green Beans-Handful(roughly 11-12) -Carrot-1 medium size(cut into small cubes) -Turmeric...
Read more

The Food Diary- Chitau Pitha ( Rice Coconut Pancakes)

-
Image
  A special variety  of rice pancake which is offered to LORD JAGANNATH on Shravana Amavasya also known as Chitau Amavasya. This authentic Odia recipe is made with soaked rice and coconut which are ground together to make super delicious fluffy coconut pancakes. I always used to observe the process and certain techniques when Grandma, "Jejema" as I call her in Odia made these for puja offering. Once the puja was done everyone in my  family gets to have these pithas and these are one of my most loved delicacies. Varieties of pithas has always been a very integral part in every festival, occasion or puja in my state Odisha. These pancakes just make a super yummy and healthy breakfast when relished by dunking each piece into some warm milk/homemade kheer. The most interesting fact about Chitau Pitha is that it is never flipped and this method of cooking makes it soft, mushy and tender which just melts in the mouth with every bite. Detailed Recipe: Ingredients: 1 cup ric...
Read more

The Food Diary~~ -Rasabali

-
Image
And the three day long Odia festival, Raja(pronounced raw-jaw) parba is here. It's that time of the year when we celebrate Womanhood, the rains and the renewal of life with great pomp and pleasure. Various soul- treating Odia cuisines(mostly pitha of many types) and sweets(meetha) are made, enjoyed and happily relished with families and friends. After all food is the universal language of love that connects every heart all over the world. No celebration or festival can be complete without some traditional delectable dishes.  This year our lil' Vyom is gonna observe his first Raja parba. Anything first demands to be super special. To make it lifelong memorable, "meetha to banta hai boss". So there is this famous  RASABALI in the frame. RASABALI is a popular sweet dish from Kendrapara, Odisha. One of the Chhappan Bhog of Jagannath Temple, Puri. It consists of deep fried flattened reddish brown patties of chhena that are soaked in thickened sweetened milk(rabri). The rab...
Read more