Unniyappam is not just made using rice but can also be made using broken wheat. Broken wheat unniyappam is more soft and crispy compared to your usual ones.
1 cup broken wheat
250 g of jaggery
2 small banana
2 tbsp semolina
1 tbsp ghee
1/4 cup coconut slices
1 tbsp sesame seeds
Ghee / Coconut Oil - For frying
Wash the wheat well and soak it in water for two hours
Add half a cup of jaggery water, boil and strain it
Roast sliced coconut in a tablespoon of ghee until light brown
In a mixer, grind the wheat, jaggery, cardamom and chopped banana. Add water if needed
Add two tablespoons of semolina and mix well. Keep it aside for 30 minutes
Now heat the unniyappam pan. Add 1 tbsp ghee in each mould. Keep the flame to a low. You can also use coconut oil instead of ghee.
When the ghee/oil becomes hot, pour unniyappam batter in the moulds
On a medium-low flame, cook till the base is brown and crisp.
Now flip the appam using the spatula or spoon and cook the other side until they are fully done.