Wash 1 cup of rice many times in water. The rice should then be immersed in water for 4 hours. If desired, drench the rice overnight.
After that, pour the water totally and put the drenched rice whole in a blender.
Mix ¾ cup cut bananas, ½ cup jaggery powder, or finely chopped jaggery and seed pods from a few cardamoms.
Add ¾ cups of jaggery for a sweet flavour preference.
Then, add required amounts of water.
Slog the grains of rice till they represent fine Rava. The batter ought to be finely ground.
Pour the mixture into a large bowl. Cast aside.
In a small pan, dissolve ½ tablespoons of ghee. Add three tablespoons of sliced coconut pieces. Cut the coconut into smaller pieces.
Cook the coconut pieces till golden, stirring occasionally.
Combine the roasted coconut pieces and the oil in the mixture.
After that, stir in 1 tsp black sesame seeds, ½ tsp cumin powder, ½ teaspoons dry ginger powder, and ¼ tsp baking powder. If desired, spring with a dose of salt. Baking soda can also be excluded, but attaching it helps give the appams a soft feel.
Stir occasionally.
Heat the appachatti pan now. Fill each mould with ½ to 1 tsp ghee. Keep the flame at a low simmer.
Once the oil is hot, pour the mixture into the chatti moulds with a ladle till the ¾ of each mould is replete.
Cook till the base is good as gold and crunchy on low to moderate heat.
Then, using a wooden skewer or adhesive, flip each unniyappam.
For even cooking, turn over a couple times extra.
Put the unni appams on cooking paper towels once they are golden and crisp on all edges. Continue to make unniyappam with the remaining mixture. If the moulds already comprise oil, there is no need to add extra.
Serve unniappam hot or at room temp as a sweet treat.
