Melt jaggery in 1 cup water till it becomes syrupy, but not thick. Add the melted jaggery to the rest of the ingredients and mix well. The batter should be of dropping consistency. If the batter is too thick, add water to loosen it. I added 3-4 tbspn of water.
Heat oil in Uniyappa chatti, make sure the oil is hot, but not smoking hot. Drop spoonfuls of the batter into hot oil and deep fry till golden brown.
I got around 30 small size unniyappam from the above qty. I used cheru pazham in this recipe. You can also make it using chiquita. I med - big size will be enough for the above qty.Though I havent tried shallow frying, I think you can do it. But the look and texture may be a bit different.Initially I heated the oil at med-high and then reduced to low-medium and fried the unniyappams. Make sure the oils is at right temp, otherwise the unniyappam will brown fast but the inside remain uncooked. Do a trial and error with a few unniyappams to get the right temp. You can store it at room temp for 2-3 days. For longer storage, refrigerate it and microwave for a few seconds before serving.
This Unniyappam was printed from https://mariasmenu.com/desserts/unniyappam-vishu-special-recipe.
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