There is nothing much to talk about this. Its guava juice, mint and Prosecco! That’s it! The sweet delicious combo that a Sunday brunch so deserves!
We had some tropical blend Italian soda from Whole Foods and there were some bottles of bubblys sitting around from a party we hosted sometime back. I wanted to make a fruity something mimosa. I thought of combining these two. But carbonated + carbonated – I felt like I was wasting some carbonated something here by having a double dose of it. I decided to keep the Italian soda for later and paired the sparkling wine with some guava juice. I have a thriving herb garden in our backyard and I decided to get some fresh mint from there to add to the drink. It needed a little sour – citrusy something. In went some Triple Sec and we were good to go!
I love unniappams. Period.
I am sure that if there is anyone here who has tried this even once, will fall for it.
I have never really made a whole lot of this all these years, as it is a process to make it. Soak rice, grind it, then do the rest of the mixings and all that. I tried once with rice flour but it turned out way to crispy. It did not have that nice soft, almost webby center.
That is when, Amma gave me this recipe when she last visited us when V was born. She and Appa made a whole bunch of this before they left and I savored it for days! It is a recipe she heard of from somewhere and she has now switched to this now. You just have to mix equal amounts of whole wheat flour, rice flour and all purpose flour with melted jaggery, mashed bananas, ground cardamom, copra (dried coconut) slices and fry them in hot oil in the special pan, that resembles an ebelskeiver pan (you can use that too). Toss in some ghee and sugar, once drained or you can just have them as it is.
I made this batch for Janmashtami / Sri Krishna Jayanti (Lord Krishnas Birthday) last weekend and I was able to put it together in less than half hours time!