Unniyappams |Fried Rice Cakes Using Jaggery

Easy to make, absolutely amazing, classic sweet, and a kid favourite too!

5 from 41 votes

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Course: Snacks

Cuisine: Indian

Prep Time: 20

Cook Time: 10

Total Time: 30

Author :Nish Kitchen

Servings 18 cakes

▢ 1 cup grated jaggery
▢ 1 large ripe banana
▢ 1 cup rice flour lightly roasted
▢ ¼ teaspoon bicarb soda
▢ A pinch of ground ginger
▢ Oil
▢ You can also add ¼ cup (62.5 ml) fried coconut slices and a teaspoon of black sesame seeds to the batter if you like.

Melt jaggery, and let it cool. Set aside.
Grind banana along with few teaspoons of melted jaggery. Set aside. (You will get around ½ cup mashed banana).
In a large bowl, combine together mashed banana, rice flour, bicarb soda, and ground ginger. Stir in cooled melted jaggery slowly to form batter with no lumps. Set aside for 10 minutes.
Heat oil in an unniyappam pan, and fill ¾th of the holes with batter. When one side of the unniyappams turn dark brown, flip them over to cook the other side. When both sides are done, drain them on an absorbent towel. Repeat with the rest of the batter. Serve warm.

The batter should have pouring consistency. If it is too thick, add a little amount of water.