Unniappam - Lord Krishna's Favourite ! Rice flour - 1 cup Mashed or grated banana - ¼ cup ( one small ripe banana is enough ) Powdered jaggery (without lumps ) - ½ cup Cardamom powder - ½ tsp Warm water - about ½ cup Mix all ingredients using a hand blender or a whisk. For very soft appams increase the banana a little & decrease the water. Now a days I make the same with wheat flour instead of rice flour & that is also good. You can also try with half of each flour. The secret is in blending well incorporating air which makes it light. Hence I suggest a hand blender or whisk. In the place of bananas you can add minced ripe jackfruit. Don’t add both. But if you add fruits use them up within 2 days.It will not last more than that. Also the addition of fruit makes it soft, but it will absorb a little more oil. So, pat well with absorbent tissue 2,3 times. When you fry appams in appakkaara also, keep turning them to get uniform golden brown appams. For a change & slightly longer shelf life, soak ¾ cup wheat rawa & ¼ cup thin rice for 5-6 hrs. Grind fine (without adding water ), adding 1 cup powdered jaggery & cardamom powder. Make unniappams the usual way. Adding little grated fruit is your option. This is also very soft & tasty. The variety is endless! PS - now a days, I shallow-fry with less oil than for deep-frying.I cover the pan, as soon as pour the batter, for a minute, on high flame, then open, lower the flame & flip. I follow this method for all appams, successfully.