Nei Appam / Unniyappam Recipe - Coconut Banana Fritters

Step 1: To begin making the Nei Appam / Unniyappam recipe, wash and soak the rice in water for 2 hours

Step 2: Strain the water completely

Step 3: Using a blender, grind the rice with very little water to a thick batter

Step 4: Melt the jaggery with about 1/4 cup of water

Step 5: Stir in the jaggery syrup, mashed bananas, coconut, salt, eno and cardamom powder to the rice batter

Step 6: Make sure all the ingredients are well combined into the batter

Step 7: The Nei Appam / Unniyappam batter should be of thick pouring consistency

Step 8: Now, heat a paniyaram pan (a pan with cup shaped depressions)

Step 9: Add a teaspoon of oil or ghee to each depression

Step 10: Now drop in a large spoonful of Nei Appam / Unniyappam batter into each depression

Step 11: Allow it to cook for a few minutes until you notice that the top is getting steamed

Step 12: You can optionally cover the pan to cook the top of the Nei Appam / Unniyappam faster

Step 13: Turn over after a few minutes to cook on the other side

Step 14: Cook the Nei Appam / Unniyappam on medium heat, as you want the batter to get cooked evenly from the inside as well

Step 15: Once the Nei Appam / Unniyappam is browned well and crisp on both sides, remove from the pan and serve hot

Step 16: Serve the Kerala Style Nei Appam / Unniyappam Recipe as a Tea time snack or even as a school snack box for kids