Yesterday was Thrikarthika-Karthikavilaku, the festival of lights. In South Kerala especially in Thiruvanthapuram usually lights are light not during Deepavali as in North India. But during thrikarthika which falls in the Malayalam month of Vrishchikam (during November-December). In the evening, oil lamps or small clay lamps or even candles are lit all over the houses, temples and streets. Amma (mom) also made unniappam, karthikapori, and Adai for neivadeyam (offering to God) during this festival. Here in US I was not able to get the karthikapori (paddy puffed rice) so I decided that I am going to make only unniappam. Most small restaurants in Kerala would have unniappam in their menu.
Amma made unniappam by using a batter made by soaking and then grinding rice along with jaggery and banana. We used to eat even raw batter, as it was very tasty. Having a 6 month old in my house soaking, grinding rice is not in my agenda. So I decided to use the rice flour available from market. I made Unniappam using home made pounded rice powder for a change. I made unniappam like this.