Ingredients
- 1 large banana peeled and mashed
- ½ cup rice flour don’t use roasted flour
- ¼ teaspoon ground cumin
- ¼ teaspoon ground cardamom
- 4 tablespoon brown sugar add more or less depending on the sweetness of banana
- ¼ teaspoon bicarb soda
- Water
- Coconut slices optional
Instructions
- Combine all the ingredients in a small bowl. The consistency of batter should be slightly thicker compared to cake batter. Set aside for 5-10 minutes.
- Heat oil in unniyappam pan over medium to high heat. Pour batter in each hole and let the rice cakes fry. When one side is done, flip them over to cook the other side. When both sides turn golden brown, remove from pan, and drain on an absorbent towel. Serve hot.
Nutrition
Serving: 1g | Calories: 48kcal | Carbohydrates: 9g | Fat: 1g | Saturated Fat: 1g | Sodium: 13mg | Fiber: 1g | Sugar: 5g