Delicious Indian traditional snack made with sourdough starter, jaggery, semolina and banana with touch of cardamom.
Keyword: Sourdough Unniyappam
Author: Swathi (Ambujom Saraswathy)
1cup/220g Sourdough Starter
¾cup/150g JaggeryUse brown sugar instead
1medium banana mashed
¼tspor 5 cardamom pods crushed
1/8tspof baking soda
½cupPeanut oil for frying
Melt Jaggery with ¼ cup of water and sieve with a strainer, to remove impurities if any are present.
In a bowl mash the banana into a puree with a masher and set aside.
In a large bowl add starter, melted and strained jaggery, semolina flour, baking soda and crushed cardamom, to make a thick pancake batter. Keep it aside for 30 minutes.
Heat oil in appakara (like Aebleskiver Pan and when it ready (around 365F) add batter to the mold. As one side ready (after 3 minutes) turn and cook the other side also (4 minutes). Remove it from the appakara when a skewer comes out clean. You can also use a spoon to transfer the cooked unniyappam. Transfer to kitchen towel to remove excess of oil. Repeat the process until the entire batter is finished. Enjoy
If you are using brown sugar then add a pinch of salt to the batter.