“Unniyappam” is a local delicacy in the State of Kerala. Almost millions of Keralites across the world can relate this delicacy to their childhood. The rich aroma infused by the cardomom and banana, the two most essential ingredients, is divine. For those who are from the west, can relate to the Danish aebleskiver, despite the fact that Unniyappam is fried in Ghee (clarified butter) or a mixture of Ghee and Cocunut oil and has no filling, but both are sweet. An exact transalation of the word “Unniyappam” is not possible and it will kill the memories infused in it. “Unni” is anything small and “appam” can relate to sorts of cake. When you feel low or you miss your home, mix some rice flour, jaggery, banana and some fried cocunut flakes, spice it with cardomom and dried ginger, fry it in Ghee (clarified butter) in a special pan with several hemispherical indentations. It might sound very simple, but take it from me, it is not. But it is worth a try. The aroma is exotic and definitly is a time machine.

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