Main Ingredients:

Method 1
A sweet made with rice flour, plantain and molasses, fried in special containers just for the purpose. It is one of consecrated food stuff in some of the temples of Kerala.
Rice: 1 Cup 
Grated Coconut: 1 cup 
Molasis (jaggery) grated: 1 cup
Cardamom Powder: 1 tsp
Ghee: 4tbsp
Plantain (Palayankodan): 1 cup chopped
Sesame seed: 50gm
Coconut oil as required:
Coconut pieces (optional) fried in ghee: 1/4 cup
Dried ginger: a pinch
Cumin: a pinch

Cooking Preparation of the Recipe:

 
Soak the rice for 1 hour. Drain well. Grind to fine flour. Grind the chopped plantain, grated coconut, jaggery (molasses) cardamom powder, and rice flour finely without adding water. Blend until it had the consistency of fritter batter. Add powdered dried ginger , sesame, coconut pieces to the mixture. If the batter is too thick add a little water. Fill each Unniappam cup three quarters full with the coconut oil or ghee. When the oil is hot pour the batter into the cups filling each three quarters full. Cook until dark golden brown.
Note: Unniappams are usually made in a special container used for frying. For softer unniappam you can keep the batter aside for 3-4 hours before frying.

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