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Cooking Time

Preparation Time : 10

Cook Time : 10

Total Time : 20


Serves 1

  • Wheat flour 1/2 cups

  • Banana ,small size 1 nos

  • Jaggery,melted 1/3 cups

  • Rice Flour 2 tsp

  • Rava/Semolina(optional) 1/2 tsp

  • Cooking soda 1 pinch

  • Cardamom Powder 1/2 tsp

  • Sesame Seeds 1/2 tsp

  • Coconut bits/ thengakothu 1 tsp

  • Salt to taste 1 tsp

  • Oil to fry 1/2 cups


  • 01

    In a pan, melt jaggery by boiling it with little water. When completely melted, switch off the flame. Strain with a thin mesh strainer and remove impurities when it cools down. Keep it aside.

  • 02

    Heat 1 tsp ghee in a small pan. Add the chopped coconut bits and fry until golden brown. Remove them from ghee and now add the sesame seeds, wait for it to splutter and remove from ghee. Set aside to cool.

  • 03

    In a bowl, place the ripe banana and mash. Add the jaggery syrup and mix. Now add the whole wheat flour, rava, rice flour, Rava (if using), baking soda and a pinch of salt. Whisk to combine, adding water as needed to make a thick batter. Add the fried coconut bits & sesame seeds. Sprinkle in the cardamom powder and set aside to rest for upto 10 minutes.

  • 04

    Heat the unniyappam/paniyaram pan over medium heat. Pour about 1/2 tsp of the ghee oil mixture in each circle in the pan, now add a small ladleful of batter in each. Flip the unniyappams and cook until golden brown on the other side.

  • 05

    (Note: Maintaining the heat level at medium is important to ensure the paniyrams dont get too dark and the insides are cooked as well as the outside).

  • 06

    Serve hot with a cup of tea/ coffee ????



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