Rice flour – 1 cup ( 100 g ) Whole wheat ( atta ) – 1 cup ( 100 g ) Jaggery -1 - 1/4 cup ( or to taste ) Well ripe banana – 4 small ( mash well ) Grated coconut – ½ cup (50 g ) , optional Water for mixing ( approximately 1 cup ) Cardamom powder – ¼ teaspoon Ghee -1 tablespoon Non – stick unniappamkadai
Mix all the batter ingredients ( from 1 - 7 ) together and blend in a mixer. Batter should be just like ‘’ Idli batter ‘‘and pouring consistency. Keep aside for 2 hours.
Heat kadai on a medium heat. Sprinkle each mould with little ghee.
Pour batter in each mould ( ¾ th of the mould ). Sprinkle little ghee again over batter. Cover with a lid and cook on a low heat for 12 – 15 minutes till crisp and sides turn golden colour (until the edges separate from the kadai moulds and you start getting a nice aroma ). Flip them over (to cook the top side) with the help of stick and cook again for 8- 10 minutes.
It’s a delicious after school snack and it’s also a very popular sweet.