22 July 2013,00:09 by

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Makes :
20 Pieces

Preparation Time :
1 hour 20 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Crush the jaggery, add ½ a cup of water and boil the same to make a thick syrup. Strain and allow it to cool completely.
  • Fry the coconut bits in ghee till it turns golden brown and then add sesame seeds and fry for a while.
  • Cut the banana into 4 pieces and grind the bananas, then add 2 tablespoon of jaggery syrup and grind again to a smooth paste.
  • Add rice flour, wheat flour, ground banana, cardamom powder and salt to the jaggery syrup.
  • Add milk/coconut milk little by little, till you get the consistency of idli batter.
  • Now, add fried coconut bits and sesame seeds and mix well.
  • Allow the batter to stand for an hour. If the batter turns too thick after resting, add extra milk to loosen it and stir well.
  • Heat oil in appachatti (pan).When the oil is really hot, reduce the flame to low-medium.
  • Drop a tablespoon of batter to the chatti. Keep turning the unniyappams in between. Add oil in the rounds whenever needed. Once cooked, the sides of the appam will detach from the pan and will turn to a golden-dark brown colour on both the sides. 
  • Remove the appam with a tong and drain excess oil on tissue paper.
  • Repeat the same process with the remaining batter too.


  • 400 grams Rice flour 
  • 200 grams Wheat Flour 
  • 3 Nos ripe banana 
  • 250 grams Jaggery
  • 100 grams Coconut bits (Thengakothu)
  • 2 tablespoon Black sesame seeds
  • 100 ml milk or coconut milk
  • ¼ teaspoon cardamom powder
  • A pinch of Salt 
  • 1 tablespoon ghee
  • 300 ml IDHAYAM Sesame oil for deep frying

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