For a food blogger like me, the realisation that your camera isn’t working, is really unsettling. Here I was, all set to prepare the dish, and the camera chooses to act up 🙁 Truth be told, I almost gave up the idea of updating the blog. Upset, I took the phone to call J and it dawned on me….Why not use the phone? The picture quality may not be as good, still I should give it a shot.
Just like experimenting with food, I might as well experiment with the pictures as well 😉 My sincere apologies to all for the not-so good quality of pictures. I will be updating this post with good pictures once my Camera is back in action.
Unniyappam is a traditional Kerala snack item served with evening tea. The dish I prepared was with a slight twist to the original recipe. Instead of using flour, I used bread. An easy way to finish off the over-ripe bananas and bread from your pantry 🙂
- 4 Bread slices
- 1/4 cup Jaggery Grated
- 3 tablespoons Water
- 1 Banana (I used robusta)
- a pinch Salt
- a pinch Cardamom powder
- 1/2 tablespoon Coconut bits (Optional)
- If using coconut bits, fry them in ghee till golden brown in colour.
- Drain and keep aside.
- Take the grated jaggery and water in a pan.
- Boil till the jaggery has melted. Keep aside.
- Crumble the bread in a bowl.
- Add salt, cardamom powder, banana and jaggery syrup.
- Mash well to form a paste-like consistency.
- Heat oil in Appe/Paniyaram/Aebelskiver pan.
- When hot, drop small portions of the mixture into each hole.
- Cook on medium-low heat till golden brown.
- Flip each ball, bottom up and cook further till it's golden brown on all side.
- Drain onto an absorbant paper.
- Serve warm.