PAZHAM UNNIYAPPAM - baked!

When bananas ripen beyond the point that they cannot be eaten as fruit, I make banana pancakes or Pazham Unniyappam, depending on the number of bananas. If there are just one or two bananas, I make banana pancakes. If there are more ripe bananas, pazham unniyappam it is!

This recipe is a spin-off of the babycakes unniyappam recipe. 

INGREDIENTS

1. 4 overripe bananas - 500gms.
2. 4 Tbsp. grated coconut or coconut slices  
3. 1 cup whole wheat flour
4. 1/2 tsp salt ( adjust  to taste)
5. 1/4 cup thick jaggery syrup(the amount depends on how ripe the bananas are)
6. 2 Tbsp. Butter or ghee

METHOD

• Mash the bananas with salt, jaggery syrup, and grated coconut(if using coconut slices, use them later). You may feel tempted to pulse the bananas in the blender, but don't. I have done that, and pulsing the bananas in the blender makes them more liquid and stringy. It's also nice to bite the small, unmashed pieces in the end product. 
  
  
  
  
  
  
  
  
• Gently fold in the whole wheat flour. Add just enough to make the batter loose enough to aid in fermentation. You can add the remaining flour later. 
  
  
  
  
  
  
  
  
  
• After the flour is gently incorporated, use your hands to gently whip the batter to incorporate air, aiding in fermentation. 
• Keep the batter in the oven for 8 hours with the oven light turned on to ferment. 8 hours is the maximum time, OR in the instant pot with yogurt setting for 4 hours. 
• After 8 hours, remove the batter and add more flour so it is tight enough to hold its shape while baking. 4 Tbsb. rice flour can also be added instead of wheat flour. Rice flour gives the unniyappam a crispier texture.
• You can use it right away or keep it in the fridge. I like to make the unniyappams the next day. 
• Before making the unniyappams, heat and brown the butter in a pan and add it to the batter. If using coconut slices instead of grated coconut, fry the slices in the butter or ghee. 
• Pre-heat the Babycakes maker till the green light turns on.

                    

• Using a spoon, pour the batter into the molds. You should hear a sizzling sound when you do this. Close the lid and cook for 7 minutes. 

                                                  

                      

• After 7 minutes, open the lid using a kitchen towel, or the steam will burn your hands. Using a wooden skewer, take out the unniyappams from the molds.
  
  
  
• Using a wooden skewer, take out the unniyappams.

  

  
  

NOTES

• I have not tried frying this batter like the traditional unniyappam. I have always made this in the Babycakes maker.