Kuzhipaniyaram is a traditional south indian snack variety. This can either be made sweet or spicy. Here what I have given is the sweet version! It is known by many names Unniappam (malayalam), Guntha Ponganalu (Telugu).
Ingredients
Wheat flour – ½ cup
Maida – ½ cup
Rice flour – ¼ cup
Ripped Bananas – 3 medium sized
Cardamom powder – ½ tsp
Dry ginger powder – ¾ tsp (optional)
Cashew nuts – 5 to 6 (broken)
Baking soda – a pinch
Salt – a pinch
Jaggery - ¾ cup
Water – (to prepare batter)
Directions
In a pan, mix jaggery and water and boil till the jaggery melts and filter to remove impurities if any. Keep aside.
In a separate pan, mash the bananas; start adding all the ingredients except jaggery syrup and water.
Pour filtered jaggery syrup over the flour and banana mixture to prepare a batter (the batter should be in semi thick consistency like dosa batter).
Add water if necessary. Heat the kuzhipaniyaram pan; add 1 to 2 tsp oil or ghee into each hole.
Pour the batter in each hole and allow to cook in the medium flame. Turn on the otherside using a tooth pick or a stick. Allow to cook till both sides turn golden brown colour. Serve hot.
Note:
If you don’t have kuzhipaniyaram pan just deep fry .
If you don’t have kuzhipaniyaram pan just deep fry .
Heat oil in a pan, drop spoonfuls of batter in the oil and fry till it gets golden brown and crisp (cook this in medium flame).
Remove from oil and place on a tissue to drain out the excess oil. Serve hot.
