Rava- Dates Unniyappam | Dates Paniyaram

Rava Dates unniyappam is a healthy snack that you can make for kids.Unniyappam had always been our family favorite and I have already posted the traditional unniyappam recipe(using two methods).But this is more interesting as these unniyappams stays fresh a longer time than the traditional ones.Now a days,most of the bakeries in Kerala cater the dates unniyappams than the traditional ones.They replace the bananas with dates.

During my last visit to Kerala,one of our neighbours told me this technique of using dates in the traditional unniyappams in place of bananas.However,trying out with rava is something that I came up with and that you can do easily than the traditional way of doing things.This can be made instantly too by adding a little baking soda.I haven't used any baking soda and left to ferment for 2-3 hours and then made these to get soft delicious appams.Try & enjoy !!

Some of the related snack recipes using paniyaram pan(unniyappam pan),check out if interested -
Kuzhi paniyaram
Potato stuffed paniyaram
Egg Paniyaram
Traditional Unniyappam (2 methods)

Ingredients
rava /semolina fine 1 cup
all purpose flour (maida) 3tbsp
dates 10-12
jaggery 1/2 cup or less
cardamom powder 3/4 tsp
cumin seeds 1/2 tsp
sesame seeds 1/2 tsp
salt a pinch

to fry
coconut slices 2 tbsp
ghee 1tbsp

Method

• Boil water (1/2cup )water in a pan and add the jaggery in it.Boil until the jaggery melts,turn off flame.Strain for impurities and keep aside to cool.
• Soak the dates in 1/2 cup warm water to soften for half an hour.Grind this in  a blender until smooth.
• Heat ghee in a pan and fry the coconut pieces till golden brown.
• Take the rava,maida,cardamom powder,sesame seeds,cumin seeds,pinch of salt in a wide bowl.Mix well with a whisk,add in ground dates paste.Add the melted jaggery and make a smooth batter like for dosas.Add in the fried coconut pieces along with the ghee,mix well to combine.

(upper left & right-soaked dates,dates paste; lower left and right- dry ingredients,batter getting ready)

• Cover and leave to ferment 2-3 hours(leave it in oven with lights on if you livein colder places).After fermentation,heat the paniyaram pan.Pour oil in the holes until 1/2 full and let oil get hot on medium heat.
• Check the consistency of batter and if required add 2-3 tbsp of milk/water to get the dosa consistency(rava may absorb water and the batter may turn thick as in pic).Mix well and adjust the consisitency to flowy then only the unniyappam may turn soft and delicious.

• Using a spoon,pour batter in the holes upto 3/4 th full ideally to full.You may start to see the sides getting slightly browned,then using a skewer or fork turn the other side after a minute(don't raise the heat as the inside may not get cooked)
• Let the other side get cooked & brown too.Remove from flame using the skewer and drain on a paper towel.
• Pour oil into the holes if required for the next batch.Let it heat and then pour the batter.Repeat the same  steps till you finish the batter.Serve with tea !!

 Servings~20-25 appams


NOTES
* I have made these unniyappams by only adding dates paste alone too.In that case add upto 20 dates.Its mildly sweet unniyappam.
* Dates increases the shelf life of unniyappam and stays good for 4-5 days unlike the traditional ones made with banana.You can even add the same dates to the traditional unniyappam and replace bananas for better shelf life.
* If you wish to make unniyappams instantly,then add 1/3 tsp of  baking soda to the batter.No fermentation required in that case.
* You can replace maida with rice flour too if you wish.Maida adds to bind the rava together and adds crispiness.
* In place of jaggery,you can add sugar if you like that way but yields a light brown color.

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