How best to start the month of festivities? With honey-glazed mini banana cakes!! To ease myself into the holiday month, I figured I'd start with a semi-healthy cake (I mean adding bananas to cakes make it semi-healthy, right?). I'm sure dousing it in honey and palm sugar/ jaggery helps my argument further...
When it's just been made, still piping hot and drizzled in sweetness, one stops having health concerns - one relishes the crispy outer layer, pillow-soft centre, closes their eyes and imagines angels singing.
Unniappam (literal translation: small rice cake) has almost cult-like status in Kerala. It's such a sought after baked good, you'd be hard-pressed to find a bakery without this scrumptious treat. In fact, many temples in Kerala make unniappams which devotees often get as prasadam (a religious offering). Just as each temple is uniquely different, there are very many variations on how unniappams are made. Some have a super crispy coating, others are a little denser, sometimes the taste of banana is overpowering, other times you can hardly tell there's banana in it. As it happened, my first few instances of eating it didn't leave a great impression on me so I've let others enjoy these little nibbles on my behalf.,,
However, it's a favourite among almost everyone in my family, and, recently, one of my aunts made a gorgeous looking batch of unniappams and shared it on our family whatsapp group (a group which is seemingly full of master chefs, so I'm never low on food inspiration. :D) along with its ridiculously simple recipe. So, I figured, I'd give it a go. We had an abundance of bananas (although one can never have too many bananas) and an unniappam chatti (a vessel specifically for making unniappams - I told you we love our unniappams!) that had yet to see the light of day, so, it was the perfect opportunity to give it a go! Check out the recipe below and if you try it out, let me know how it goes!!
We got our iron chatti from India years ago, so if you want the authentic chatti you'll have to