Homemaking mothers often ponder on what dish to prepare for their hungry kids coming back from school at four in the evening. Rava unniyappam is an excellent treat which you can cook easily and is always loved by children and adults alike. The batter can be prepared at noon and the rava unniyappams can be fried in the evening. The fragrant mouthwatering aroma will draw the children into the kitchen and you will see the unniyappams disappear in a trice. Traditionally, unniyappams are made using rice powder and they are a bit harder than rava uniyappams. These, however, are quite light and soft. The crunchy bits of coconut kernel which you get to bite here and there in the unniyappams lend them a fascinating texture and taste. Rava unniyappams are excellent for people who are on a rice-free diet or are on a no-rice fast and they also make fine Naivedya (offerings to the divine). You need a unniyappa chatti or a kuzhiyappa chatti to fry the unniyappams.
Traditionally, these thick bottomed frying pans with a cluster of semi-spherical depressions inside were cast in bronze or in iron. These days, however, non-stick unniyappa chattis are available in anodized aluminum alloys too. The traditional bronze ones have become quite rare. I prefer the cast-iron chatti as the rava unniyappams come out tastier and are healthier. Do cook and enjoy!
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