Unniyappam

Wash and soak matta rice and red rice in water for 4-5 hrs.

Melt jaggery with 1 cup of water and strain to remove impurities and keep aside.

Fry the coconut pieces in ghee and coconut oil

Grind the rice to a batter along with the jaggery and banana

Add the ginger, cardamom powder, sesame seeds, the ghee fried coconut bits, salt and mix well

Keep this batter in the fridge for fermentation for 5-6 hours.

Heat equal amounts of ghee and coconut oil in a unniyappam or panniyaram kadai.

Serve this while hot and enjoy the crispy, soft unniyappams