ഉണ്ണിയപ്പം - Baked!!!!!!

Whenever I used to crave for unniyappams , I would just go to the store nearby , buy a packet and enjoy them as an afternoon snack. Never really thought of making it . Even if I did , I didn't have the special pan to make them nor the patience. That's when I thought of  baking unniyappams.  But first I had to get the basic recipe for unnniyappams. I wanted a recipe that used wheat because wheat and baking goes together when compared to rice powder. Found the recipe in Renil's kitchen. Tweaked the basic recipe , baked the unniyappams and voila it was good and easy. 

• Does it taste exactly like fried unniyappams? No, but I am completely satisfied with the taste.
• Will I make it frequently?  Yes , it satisfies my unniyappam cravings and kids like it too. 

INGREDIENTS

1. 1 cup whole wheat flour(I took chappathi flour)
2. 2 Tbsp rava
3. 4 Tbsp grated coconut
4. 100 gms. jaggery boiled in 1/4  cup water( can increase to 125 gms for more sweetness)
5. 1/2 tsp salt
6. 3/4 cup water
7. 1/8 tsp yeast
8. 1/4 cup oil(flavorless)
9. 1/2 tsp cardamom powder
10. 1/4 cup mashed banana(very ripe with spots all over)
11. mini muffin pan
12. oil for oiling the pan

METHOD

• Put the dry ingredients,wheat , rava, yeast ,cardamom powder and  salt, in a bowl and whisk it. Add 1/4 tsp salt first.
  
  
  
  

• Take half of a banana and mash it using your hands. It will yield 1/4 cup.
  
  
  
  

• Now add the jaggery syrup , grated coconut ,oil and water and stir.
  
  
  
  

• Add in the mash banana and mix well.Check for salt. Add sufficiently.
  

• Keep it aside  , on the countertop ,to rise. I keep it overnight.
  
  
  

• The next morning , dough will be risen.
  

• Pre-heat the oven to 350 degree F for 15 minutes.
• In the meantime , pour oil in one of the mold of the mini muffin pan and using your hands , generously spread grease all the molds with oil.
  
  
  
  
  
  
  

• Using a spoon , pour batter into the molds to fill 2/3 of the mold. Aim for 2/3  , but somehow 3/4 of the mold will be filled.
  
  
  
  

        

• Bake in a pre-heated oven at 350 degree F for 15 minutes.
• Take it out , Wait for 5 to 10 minutes and using a tiny spoon , spoon out the baked unniyappams.
  
  
  
  
  
  
  

• Makes exactly 24 unniyappams in a mini muffin tray.
• Can be stored at room temperature for 2 days.
  

NOTES

• If too much water is added  , the unniyappams won't get the perfect dome shape.
• Rava adds a slight crunch and bite to the unniyappams.
• Can skip the grated coconut if needed.