Unniappam / Karolappam

Unniappam is an all time favorite for Keralites. This sweet dish is also served as 'prasadam' in temples.

Ingredients (Makes 20 to 25 pieces)

Rice flour: 2 Cups
Maida: 1/4 Cup
Jaggery: 3 - 4  Big pieces (Can increase or decrease the quantity as per the required sweetness)
Banana: 3 - Palayamkodan/Mysore banana
Salt: 1 Pinch
Baking Powder: 1 Pinch (optional)
Coconut Pieces : 1/4 Cup
Cardomom Powder: 1/4 Teaspoon
Ghee: 1 Tablespoon
Water: 1 Cup
Oil/Coconut Oil : For Frying

Requirement
Appakara or kara a special vessel to make this dish.

Appakara

Preparation time: 3 Hours
Cooking time: 25 Minutes

Method

Fry the coconut pieces in Ghee.
Melt  Jaggery in little water
Mash the bananas well into a smooth paste, use a blender if required
To this, add Rice flour, Maida, Melted Jaggery, Fried Coconut pieces, Salt, Cardamom powder, and baking powder.
Add water as required and make the batter to a thick consistency and mix it well, there should not be any lumps in the batter (Consistency of this will be same as idly batter)
Keep the batter for minimum of 2 to 3 hours

After 3 hours :

Heat oil in Unniappa Kara (Vessel for making Unniappam)
Pour the batter into the moulds in the unniappa kara and cook well
Heat should be maintained as there is a chance that the unniappam will look cooked outside, but will not be cooked inside
When one side turns light brown in color, turn it around and allow the other side also to be cooked
Serve hot....

Unniappam will stay good for a few days to a week.