Unniyappam is a traditional sweet of Kerala made with rice, jaggery, banana, roasted coconut bites, and cardamom powder. Unniyappam is one of the favorite snacks of keralites.
Unniyappam is prepared in a special pan called appam chatti/pan. It has small cavities/holes in which the unniyappam batter is fried. The pan is also called as paniyaram pan which is used to make paniyaram or paddu.
There are different methods in which you can prepare unniyappam. You can also make these with rice flour, wheat flour and all-purpose flour.
To get soft unniyappam, soaking rice for few hours and later grind it with jaggery, banana and cardamom. The ground batter is rested for an hour and then fried in ghee or oil. You can skip fermenting the batter and start with the preparation immediately.
1 cup raw rice/pachari
1 cup jaggery
1 banana, small size
2 tbsp coconut bits
1 tsp sesame seeds, white or black
Pinch baking soda
Oil or ghee
- Wash rice and soak it for 2-3 hours. You can also soak the rice overnight. Powder jaggery and keep aside.
- In a mixer or grinder, add soaked and drained rice. Grind it to coarse paste. To this add powdered jaggery (*ref notes), banana and cardamom seeds.
- Grind again to smooth paste. Transfer the batter into a large bowl. Add water if needed. The batter should be semi thick with dropping consistency.
- Heat a small pan/tadka pan and add 2tbsp ghee. Add coconut bits and fry till light brown.
- Add the fried coconut bits to the batter. Also add pinch salt and sesame seeds. Mix well. Let the batter sit for an hour. You can start preparing unniyappam without resting the batter too.
- Heat an appam pan and add 1 tbsp ghee or oil in each cavity/hole of the pan. To the batter add pinch baking soda and mix well.
- Once ghee or oil is hot, keep the flame on low and pour few tablespoons of batter into each cavity. Fill up to little more than 3/4th of the hole.
- Let the appams cook on a medium-low flame. When the bottom of the appam starts browning, flip it to the other side with the help of a spoon. Let it cook.
- Once unniyappam are cooked well and gets golden brown color both the sides, remove them from the pan and drain excess oil using a kitchen towel.
- Repeat the process with the rest of the batter.
- Serve Unniyappam.
- You can dissolve powdered jaggery in hot water and strain it to remove impurities if any.
- Keep the flame on low while cooking unniyappam as they may turn brown quickly due to jaggery and bananas.
- Addition of bananas makes unniyappam soft.
- Frying unniyappam in ghee makes it more flavorful and tasty.
- Unniyappam can be prepared without resting the batter too.
- Adding roasted coconut bits and sesame seeds are optional. You can also add fried nuts to the batter as a variation.
- The batter should be semi thick and should flow easily. It should not be too thick nor too thin.
- Unniyappam can be stored at room temperature for 4-5 days.
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