Kerala Unniyappam

Subjugate the jaggery in the allocated water over a low flame until thoroughly liquefied. Pass the resulting syrup through a fine mesh to eradicate any particulate impurities, then enforce a complete cooldown.

Blend the very ripe banana flesh to a silky puree. Add a splash of the cooled jaggery syrup if it helps the blades move.

In a large mixing bowl, combine the roasted rice flour, the banana puree and the cooled jaggery syrup. Whisk well to a thick, completely smooth batter, about the consistency of idli batter. Add a little water if it is too stiff.

Fold the coconut toasted in oil, the cardamom powder and the optional pinch of baking soda evenly into the batter.

Seal the bowl. It is paramount to let the batter undergo a structural resting period of exactly 2 hours in a warm, draft-free zone to condition the starches.

2 hr

Elevate an appa chatti (kuzhi paniyaram pan) to a medium thermal state. Dispense a liberal pool of authentic coconut oil directly into each hemispherical mold.

Once the oil is hot enough for frying, ladle the rested batter carefully into the moulds, filling each only three-quarters full so they have room to puff up.

Fry them until the edges form a firm, dark brown crust. Turn each one over with a bamboo skewer and cook the other side until it is done through.

Lift the fritters out of the pan and drain off the oil. They are best eaten once they have cooled a little.