WHOLE WHEAT UNNIYAPPAM
A SWEET, FRAGRANT WHEAT
SNACK
Ingredients:
1) Alsa Wheat (polished skinned thick
whole wheat) – 500 gm.
2) Jaggery (unrefined cane sugar) – 300
gm.
3) Sugar – 1½ tablespoons
4) Coconut – 1 No.
5) Cardamom – 5 pods
6) Ghee (clarified butter) – 100 ml.
To Cook:
Soak the
wheat for 5 to 6 hours. Grate the coconut. Put a pan on the stove. Pour in 50
ml. of water and tip in the jaggery and the sugar. Stir till the jaggery is
melted. Sieve and set aside. Shell the cardamom pods. Crush the seeds and set
aside.
Wash and
drain the wheat. Put it in a food processor. Pour in the melted jaggery. Tip in
the grated coconut and the crushed cardamom seeds. Pour in a glass of water and
grind for a minute or two to get a grainy paste. If your food processor is
small as it usually is in India, grind in 2 or 3 batches.
Set a cast
iron or non–stick kuzhiyappachatty (pan with 7 or 9 or more hemispherical
pits) on the stove. Pour around 3 to 5 ml. of ghee into each pit (the non–stick pan needs
less greasing). Pour in the batter neatly up to the brim of the pits. Turn down
the heat to minimum and cover with lid.
Lift up the
lid after 8 to 10 minutes checking once or twice in between to see if the unniyappams are cooked. If you can see
no whitish raw batter at the top, sprinkle a few drops of ghee. Use a sharp
spoon or a thin knife with rounded edge to gently prise up the unniyappams and flip them over. Cover with lid for a couple of
minutes. The underside will be slightly caramelized. Lift out and serve hot or
cold.
Note:
The outer skin should be slightly
crisp when warm. The inside is soft and the grains are chewy. This delicious snack
is a hit with children and adults alike. It tastes even better the second day,
if indeed; you have any left for the morrow!!!
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