Unniyappam-Unniappam Recipe
Calories:
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.
- In the meanwhile, melt jaggery with 1/4 cup of hot water.
- Make a thick syrup out of it, Strain to take out any impurities and cool the syrup.
- 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.
- Fry the coconut bits/thenga kothu and sesame seeds in 2 tsp of ghee till it becomes light brown in color.
- 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.
- 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)
- 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.
- Cool them to room temperature. Serve and Enjoy!
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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