1 cup rice (soaked for 4-5 hours)
¾ cup jaggery
1 ripe banana
2 tablespoons grated coconut
2 tablespoons roasted sesame seeds
½ teaspoon cardamom powder
A pinch of salt
Coconut oil or ghee (for frying)
Grind soaked rice to a smooth paste. Add melted jaggery, mashed banana, grated coconut, sesame seeds, and cardamom powder.
Let the batter rest for 2-3 hours to develop the flavor and improve texture.
Heat up unniyappam pan and grease it with coconut oil or ghee.
Pour batter into the pan holes, cook on medium heat and flip once the side is well cooked. Rotate it and cook until its evenly brown.
Serve unniyappam warm.