Ingredients
jaggerry-3
water-1/2 glass
oil
coconut pieces
raw rice soaked-1 cup
cardamom-4
cumin-1/4 tsp
maida-3 tbsp
salt a pinch
baking soda-1/4 tsp
black sesame seeds-1/2 tsp
Preparation
Melt jaggerry with water and let it cool. Roast coconut pieces until it turns golden brown and keep aside. Add soaked rice in a mixie jar, next add cardamom, cumin and melted jaggerry, then grind it into coarse batter, transfer it to a bowl, then add salt, baking soda, maida, sesame seeds and roasted coconut, mix all well. Rest the batter about 1/2 hrs. After that heat oil in a unniyappam pot, pour batter to the holes, fry both sides in low to medium flame.
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