Delicious Indian traditional snack made with sourdough starter, jaggery, semolina and banana with touch of cardamom.
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
Course: Dessert
Cuisine: Indian
Keyword: Sourdough Unniyappam
Servings: 10servings
Calories: 215kcal
Author: Swathi (Ambujom Saraswathy)
Ingredients
1cup/220g Sourdough Starter
¾cup/150g JaggeryUse brown sugar instead
¾cup/140g SemolinaRava
1medium banana mashed
¼teaspoonor 5 cardamom pods crushed
¼cup/50g water
⅛teaspoonof baking soda
½cupPeanut oil for frying
Instructions
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
Video
Notes
If you are using brown sugar then add a pinch of salt to the batter.