Raw rice - 1cup
Finely chopped coconut -3table spoon
Jaggery - 100gms
Oil for frying
Water as needed
Sesame seeds white-1tsp
Soak the Rice for 1 or 1 1/2 hrs. Then grind it finely along with Banana and Cardamom (ingredients 1,2 & 5).
Add Jaggery and salt grind it and mix well into a batter( the batter should be in the consistency of a idly batter) add water accordingly. Also add roasted coconut ,sesame seeds and mix well let it rest for 2 hours.
Now heat Paniyaram pan with oil in each hole. Fill only 3/4 of the hole to avoid spilling out . Cook in low-medium flame until small holes appear on the top and the side turns golden brown. Now flip the Unniyappam using the spatula or spoon and cook until is fully done. Check it by inserting a toothpick in the centre. Transfer to the serving plate and enjoy hot or cold.
This preparation can be kept for 2-3 days without refrigerating