Ripe banana – 2 small (Use palayam kodan, kadhali pazham or poovan pazham if available.)
Jaggery – Around 3/4 cup or to taste
Water – 1 – 1.5 cups or as required
Salt – 1 pinch
Ghee – 2 tsp
Coconut tidbits / thenga kothu – 3 tbsp
Black sesame seeds – 2 tsp
Baking soda – 1/2 tsp
Oil/ghee – For deep-frying
Instructions
Melt and strain 1 cup of jaggery, and set aside to cool.
Fry coconut tidbits in ghee until golden, add 2 tsp black sesame seeds, stir, and switch off.
Grind banana with 2 tbsp melted jaggery into a smooth paste.
Mix rice flour, wheat flour, ground banana, pinch of salt, melted jaggery, water (1-1.5 cups), fried coconut bits, sesame seeds, and baking soda. Let the batter rest for 10-15 mins.
Heat unniyappam pan, and fill the depressions with oil. Pour 1-1.5 tbsp batter, and fry until brown on both sides (2-4 mins). Serve warm or at room temperature.
