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.(weighed with skin) 
2. 4 Tbsp. grated coconut or coconut slices  
3. 1 cup whole wheat flour
4. 1/4 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
7. 1 tsp. black sesame seeds(optional)

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 3/4th cup of  whole wheat flour. Keep the batter loose to aid in fermentation. 
  
  
  
  
  
  
  
  
  
• After the flour is gently incorporated. 
• Keep the batter in the oven for 8 hours with the oven light turned on to allow it to ferment. 8 hours is the maximum time, OR in the instant pot with yogurt setting for 4 hours, or just on the countertop if you are in a tropical place. 
• After 8 hours, remove the batter.
• Add more flour to make the batter tight enough to hold its shape when we make the unniyappams. Rice flour can also be added at this point, which gives a nice crunch. 
• 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. 
• Preheat 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. To bake the next batch, preheat the babycakes maker till the green light tutns on and then pour the next batch. 
• There is no need to turn over the unniyappams. 
  
  
  
  
• Using a wooden skewer, take out the unniyappams.

  

  
  

NOTES

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