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Unniyappam-Unniappam Recipe with Video

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Unniyappam-Unniappam Recipe with video and with step by step pics.

I am back after a short break. Sorry, I could not inform you in advance, I had an unplanned vacation, and that’s the reason for my sudden silence for the past few weeks. My humble apologies to all for lack of updates. Thanks a ton, everyone for asking me about my absence. It means a lot to me. Let’s move on to the recipe.

Unniyappam-unniappam |kothiyavunu.com

Unniyappam-Unniappam, a traditional recipe and popular snack of Keralites, A fluffy deep-fried rice sweet fritter similar to Dutch Aebleskiver. is a variation of Neyiappam, where we add mashed banana to the batter. Unni in Malayalam means small, Ney/Nei means ghee/clarified butter, and Appam means small rice cake. Unniyappam-Unniappam used as a ritual offering, in temples in Kerala (South India).

Unniyappam-Unniappam appachatti/appakall|kothiyavunu.com

My appakall/appachatti family heirloom given to me by my amma she got that from her amma, my ammuamma/grandmother, where my ammuamma/grandmom got it from her grandmother 🙂 This appakall is made of bell metal.given to me by my ammuamma/grandmother, where she got it from her grandmother 🙂 this appakall is made of bell metal.

Having said that in, today I’m going to share my ammuamma/ grandmom recipe with her secret ingredient. I don’t know if I will ever be able to create her taste in my kitchen.

Unniyappam-Unniappam Recipe Video :

Some tips, suggestions to make a perfect soft unniyappam.

Firstly, heat the pan bit before adding the oil and let the oil heat bit before adding the batter, by doing this step the batter won’t stick to the cast iron mold pan/appakall, secondly, the heat should be kept uniform throughout the process medium heat. If you increase the heat the inside may not cook properly and get browned faster. lastly, as I mentioned earlier, the secret tip I’m sharing here today, which I learned from my ammuamma/grandmom, is adding soaked pappadam while grinding the rice batter makes unniappam more soft and yummy.

Recipe card for Unniyappam-Unniappam with Step by Step Pics:

Unniyappam-unniappam |kothiyavunu.com

Unniyappam-Unniappam Recipe

No ratings yet
Course: Snacks,Sweets
Cuisine: Kerala
Kerala Snacks,Kerala Unniyappam,Neyyappam,Soft Unniyappam ,Traditional Unniyappam recipe
Prep Time: 4 hours
Cook Time: 30 minutes
Servings: 0 appams (depending on the size)
Calories:
Author: Sangeetha
Authentic Kerala Soft and Perfect Unniyappam with my secret Ingredient. Unniyappm is a small round snack made from rice, jaggery, banana, roasted coconut pieces, roasted sesame seeds, ghee and cardamom powder fried in oil.
Print Recipe

Equipment

  • Appakall/Appachatti/Unniyappa Pan/Aebleskiver

Ingredients

  • 2 cups Raw Rice /Rice flour Lightly roasted
  • 3-4 Nos Ripe Small Bananas or Any kind of Banana Ceru pazham/Palayankodan
  • 1/250 cup/ml Jaggery / Molasses  : 1 cup /250 grms (more or less as to taste) more or less as to taste
  • 1/4 tsp Black Sesame Seeds /Ellu
  • 1/4 cup Coconut bits /Thenga kothu or as needed
  • 3-4 pods Cardamom
  • 2 tbsp Ghee for frying Coconut bits & Sesame Seeds
  • Coconut oil as needed for frying
  • 2 nos Pappadam /Kerala Pappad Optional – (soaked in water for 10 mins)
  • Water As needed for grinding the batter and for Jaggery Syrup

Instructions

  • Soak the raw rice in water for about 3-4 hours, if your using rice flour then lightly roast the flour, Prepare and keep all above listed Ingredient and keep it aside.
    Unniyappam Ingredients |kothiayvunu.com
  •  In the meanwhile, melt jaggery with 1/4 cup of hot water.
    Jaggery -Uniyappam|kotjhyavunu.com
  • Make a thick syrup out of it, Strain to take out any impurities and cool the syrup.
    Jaggery Syrup-Unniyappam|kothiyavunu.com
  • Soak the pappadam in water for 10 to 15 mins (Note: This step is purely optional, traditionally it is not done, by doing this process unniyappam with turns soft and taste tastier and this is the secret tip, I learned from my ammuamma/grandmom.)
  • Drain the water from the rice and grind the rice to a smooth paste along chopped ripe banana into 3 or 4 pieces, and add them along with the seeds from the cardamom pods; drain the water from the soaked pappadam and add the soaked pappadam and grind everything together to a smooth nice batter.
    Ingredients-Unnippam batter|kotjiyavunu.com
  • Fry the coconut bits/thenga kothu and sesame seeds in 2 tsp of ghee till it becomes light brown in color.
    Fried coconut bits and sesame seeds -Unniyappam|kothiyavunu.com
  • Add the Jaggery syrup to grounded batter, mix well and add fried coconut bits and sesame seeds.
  • Mix everything well and Keep the batter for 1-2 hours minimum and 6-8 hrs maximum in a air tight container. In the meantime, if the batter has thickened up or is too tight, add milk to make it again to a thick batter consistency.
    Unniyappam Batter on airtight container |kothuyvunu.com
  • Place the appa kaaral (cast iron mold pan) /Unniyappam pan on the stove and pour equal amounts of ghee and coconut oil (about a tbsp of each) into each rounds. Each round should be half full. (Note: The level of the oil in the pan will rise with the addition of the batter; consider this when you pour oil into the pan)
    appakall with Oil-Unniyappam|kothiayvunu.com
  • When hot simmer the flame and pour half ladlefuls of batter into each round.Increase the fire to medium and allow the appams to cook, pour oil in the rounds whenever needed.
  • Once cooked, the sides will detach from the pan and will start to rotate in the oil, if not with the help of a fork turn the unniyappam to cook on the other side to a golden color. Once the Unniyappam is browned both on the bottoms and tops, remove them from the pan using a metal skewer or with a pair of forks/ tongs. Allow them to drain well on paper towels and repeat the same process to make the rest of the appams.
    Unniyappam frying|kothiayvunu.com
  • Cool them to room temperature. Serve and Enjoy!
    Unniyappam|kothiyavunu.com

Notes

  • If the batter is too thick then add enough water as and when required) (Or) If you are using rice flour, mix the rice flour with jaggery solution and proceed with the below-mentioned method)
  • To reduce the amount of batter sticking on to the cast iron mold pan/appakall, let the pan heat a bit before adding the oil. Let the oil heat again before adding the batter. 
  • The heat should be kept uniform throughout the process on medium heat. If you increase the heat the inside may not cook properly and get browned faster. If you cook at low flame, the oil consumption will be more.
  • These keep for a couple of days after which they spoil if refrigerated they stay a little longer and it tends to become hard. You can soften them by steaming or microwaving them for a couple of minutes before serving.
  • If you prefer fluffier appam then add baking powder/soda, but here I haven’t added anything to the batter. Adding baking soda consumes more oil. Leaving 1-2 hr aside helps the batter to ferment nicely.
  • If unable to get a small banana substitute with robust or any ripe banana, but make sure to select the quantity based on the size of the banana. 
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Unniyappam-unniappam |kothiyavunu.com

Other related recipes are Mango-Mambazham Unniyappam, Kumbilappam/Kumbalappam, Pazham Pori, Palkova-Palgova, Motichoor Ladoo, Pal Payasam-Pressure cooker Method, Besan Ladoo, Apple Rabadi and Rava Ladoo.

I hope you’ll give this yummy recipe  a try with my grandmothers secret ingredient. Enjoy!

Cheers!
Sangeetha

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Comments

  1. sangeetha says

    Hi Milinda, I'm glad it came out well for you btw which one did you try? thanks for trying and letting me know. Please do make unniyappam and share your feedback. Would love to hear it.

    Happy Cooking!
    Sangeetha

  5. sangeetha says

    Hi, I guess my reply comes delayed for you, sorry 🙁 I was away from active blogging and being so caught up with so many things on the domestic front for last couple of months,hence the delay in replying.
    This unniappam recipe calls raw papadam, soaked.Do revert to me with feedback if you try.

    Cheers!
    Sangeetha

  6. sangeetha says

    Hi Rem lavi, Sorry for the delayed reply. Yes you can…i don't see any reason why it won't work.Using ghee or coconut oil will enhance the authentic taste.

    Cheers!
    Sangeetha

  9. sangeetha says

    Hi Sandhya, Welcome back to this addictive world of blogging. I'm good, thank you. I hope you are as well.
    Hope to see you around more!

    Sangeetha

  10. Sandhya Hariharan says

    Hi Sangeetha,
    Hope you are doing well…. Its been a long long time since I M visiting any blog.. I love your apakaral and this reminded me of mine! Nei Appam tastes heaven in them..
    My grandmum had passed on hers to me.. and I have it safe with me back in India..

    I m returning to blogging and just did a post. Do visit when time permits..

    Sandhya
    Sandhya's Kitchen

  11. sangeetha says

    You are welcome Deepthi! Oh those are to-die-for! Though, I must admit,I haven't made it for a while now. So good to know that it came out well for you. Thanks a bunch for the comment dear 🙂 Hope to see you around more!

    Cheers!
    Sangeetha

  15. sangeetha says

    Hello Karpagam, I am so glad it worked out well for you! I'm sure adding wheat must have given an extra punch to the dish :)I hope you do try more recipes from here. Thanks for your comment!

    Cheers!
    Sangeetha

  16. karpagam r says

    Its really very nice…I made it yesterday for the first time and its become very nice.one more thing I have added a little wheat flour also.

  20. sangeetha says

    Hi, Sounds great! Thanks for sharing it with me…sure-ayittu next time try cheyyam and will update the result 🙂 Have a great day!

    Best,
    Sangeetha

  21. Anonymous says

    hi sangeetha,appam kandit thanea kothiyayi to,pazham cherkkanda,pakaram jagery kurachu vellethil choodakki arich choodode cherth vellam cherkkathe arahu nokkoo,chakka varattiyath undenkil athum kurachu cherhu nokko,difnt taste akum,all the recipies are nice! All the very best! am half trissur:)

  27. kothiyavunu.com says

    Hello Anju, sorry for the confusion caused…just use the soaked pappadam alone! Hope this helps. Good luck! Let me know how it turned out.

    Happy Cooking!
    Sangeetha

  29. anju says

    Hi chechi.. I am a little bit confused ..After draining the water from pappadam,are we using that water or the pappadam??pls reply..I am planning to make it today..

    anju.

  30. kathu says

    Hi,
    how long should we soak the pappad?Also if i reduce the rice flour to 1 cup,should i also reduce the pappad to one??

  32. kothiyavunu.com says

    Hi Smitha Rajeev, You're welcome! I'm really happy that it came out well for you.:-)Thank you so much for trying the recipe and sharing your feeback here 🙂 Please do try other recipe when time permits.

    Cheers!
    Sangeetha

  33. kothiyavunu.com says

    Hello Latha,
    You're Welcome! That was so nice of you to leave such a generous feedback 🙂 so glad to know that little space of mine is of some help to u and I’m so happy that it came out well for you 🙂 Hope you get to try other recipes too.

    Cheers!
    Sangeetha

  34. kothiyavunu.com says

    Hello Sheeja, Sorry for the delayed reply, somehow i missed this.
    I'm so happy that you & your husband liked the duck curry.Thanks for trying from this humble space and letting me know that.It really means a lot!
    I'm from thrissur and how about u? do try this unniappam recipe if you get hold of appakal and let me know 🙂

    Happy Cooking!
    Sangeetha

  35. kothiyavunu.com says

    Hi Shubha, You're most welcome! I am so glad it worked out for you! Thanks for trying and sharing feedback here.Hope you will try out more recipes from this humble blog.

    Cheers!
    Sangeetha

  36. kothiyavunu.com says

    Hello Vinod, There are 2 reasons, one excess sweetness in the batter. You can try to decrease the sweetness content. Another reason is if the batter is too watery, then it will break. You can add couple of tsp of rice flour or maida/all purpose flour as required to make the right consistency, also keep this batter for minimum 1 to 2 hours in a tight container. Hope this helps.

    Cheers!
    Sangeetha

  43. Anonymous says

    When i was about to make this unniappam,i had a doubt whether i will be able to make this recipe thinking that is it easier or difficult since it is the first time for me to make this.But to my surprise it came out well for me and it tasted delicious and i can't say it in words.Ihis could happen only because of your extreme help and support in email to the beginners like us and you encourage the beginners like anything.

    I couldn't believe i made this.All credit is yours.If you hadn't helped me,i wouldn't have made this great.I am so happy today that i learnt a lovely recipe from you.

    Thanks a lot for sharing this recipe.

    Latha

  45. Smitha Rajeev says

    when surfing net for unniappam.I saw this post and came here. Tried this version and it came out very well and perfect..thank u so much for recipe.

  46. lissie says

    perfect and mouthwatering unniyappams! love that appa karal…I have a brass puttu kudam which my grandmother gave to me.. 🙂

  48. Ramya says

    Unniappams…now I am the one who like to say Kothiyavunu:-)
    I have to say ur blog name is soo cute and ur blog too:-) great collection..
    First time here and loving it:-)

  49. Sheeja Madhavan says

    I am sheeja. Thanks for your duck curry recipe..I tried and my husband tasted it and said superb..so i can't wait to let you know this…it came out very tasty..one personal question, which part of kerala are u from??
    Unniappam enikku ettavum ishtam ulla snackaa,but i don't have appakal..Keep up your good work.Once again thank you for superb recipes.

  66. Abhilash Pillai says

    wah ustad wah!

    Kollam… appears delicious, You give me inspiration to start the bike and move directly to the nearest tattu kada to have one. 🙂

    I will have one today… dont know how many calories but anything for taste 😉

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