Rava Unniyappam
Ingredients:
1 cup Rava (Semolina)
½ cup Wheat Flour
1 cup Jaggery
5 ripe Plantains
½ teaspoon Cardamom Powder
1 teaspoon Sesame Seeds
½ teaspoon Cumin Seeds
2 tablespoons grated Coconut
2 tablespoons Ghee
Oil, for frying
Preparation
Heat a dry pan over medium heat. Add the Rava and dry roast it for about 2-3 minutes, stirring continuously until it becomes slightly fragrant. Be careful not to brown it. Once roasted, remove it from the pan and let it cool slightly.Once the roasted Rava has cooled down a bit, grind it in a mixer or grinder to a slightly finer texture. It doesn’t need to be a very fine powder.
In a mixing bowl, combine the ground Rava and the wheat flour. Mix them well.Melt the Jaggery: stirring occasionally, until the jaggery melts completely. Strain the melted jaggery syrup through a sieve to remove any impurities. Let it cool slightly.
Peel the ripe plantains and mash them thoroughly with a fork or your hands until you have a smooth pulp.Combine Plantains and Jaggery: Add the mashed plantains to the slightly cooled jaggery syrup and mix well until they are fully incorporated.Gradually add the plantain-jaggery mixture to the Rava and wheat flour mixture. Mix well with your hands or a spatula, ensuring there are no lumps. The batter should have a thick but pourable consistency, similar to idli batter. If it seems too thick, you can add a tablespoon or two of warm water or the remaining jaggery water to adjust the consistency.Cover the bowl and let the batter rest for at least 3 hours. This allows the Rava to absorb the moisture and the flavors to meld together.After the resting time, add the cardamom powder to the batter and mix well. Heat a small pan over low heat. Add the ghee. Once the ghee is melted, add the sesame seeds and cumin seeds. Roast them for a few seconds until they start to splutter. Then, add the grated coconut and roast for a minute or two until it turns light golden brown. Add this roasted mixture to the Unniyappam batter and mix well.Heat oil in an Unniyappam pan or a small, deep frying pan over medium heat. The oil should be hot enough for frying but not smoking.Pour a ladleful of batter into each mold of the Unniyappam pan (or carefully drop small portions of batter into the hot oil if using a regular pan).Fry the Unniyappam on medium heat until they turn golden brown on all sides. Flip them gently with a skewer or a small spoon to ensure even cooking.
Once they are golden brown and cooked through, remove them from the oil using a slotted spoon and place them on a paper towel to drain excess oil.
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