1. Broken Matta rice/ Unnakkalari – 1 cup
  2. Plain flour – 1/2 cup
  3. Jaggery – 1 cup
  4. Pappad – 1 number
  5. Well ripen Banana – 1 number, medium  (I had used Chiquita)
  6. Dry ginger powder – 1/4 tsp.
  7. Cardamom powder – 1/2 tsp.
  8. Cumin powder – 1/4 tsp.
  9. Black sesame seeds – 1 tbsp.
  10. Ghee – 1 tbsp.+ 2 tbsps for frying
  11. Coconut cuts – 1/4 cup
  12. Sunflower oil – for frying


  1. Soak the rice in water for 5-6 hours.
  2. Melt the jaggery with 1/4 cup of water & strain it to get rid of any impurities.
  3. Soak the pappad in little water for 10 minutes or till soft.
  4. Drain out all the water from the rice & allow it to dry.
  5. Grind 1/2 cup of the soaked rice to a coarse powder (almost like semolina) & keep it aside.
  6. Grind the remaining rice to a fine powder. Add the melted jaggery, banana & the pappad to the rice powder & grind again to make a smooth batter. Add the coarse rice powder, plain flour & sesame seeds to the batter & mix.
  7. Transfer the batter to an airtight container & keep it aside for 7-8 hours for fermentation.
  8. The batter should be thick but of a pouring consistency similar to that of dosa batter.
  9. Heat 1 tbsp of ghee in a wok & fry the coconut cuts till golden brown in colour. Add the fried coconut cuts, cardamom powder & ginger powder to the batter & mix.
  10. Heat an unniyappakara & add 1 tsp of ghee in each kuzhi/hole. Pour oil in each impression upto 3/4 full.When the oil is very hot,reduce the heat to low and fill the impressions with 1 tbsp. of the batter.
  11. When one side is done,flip over to the other side and cook.
  12. Cook until both sides are brown in color.Remove and drain on tissue paper. Serve hot.
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