Unniyappam is a popular traditional snack in Kerala. In Malayalam, Unni means small and appam means rice cake. Unniyappm is actually a sweet fritter made up of rice, jaggery, banana, ghee, spice, etc. The banana used for Unniyappam is a local variety called palayankodan.

The process of making Unniyappam in the traditional way is by soaking rice grains for 1 hour. Remove the water from the rice, you can also spread the rice on a thick cloth so that it removes excess water. Grind a fine flour of this rice. Make a paste of jaggery syrup and banana and mix it with the rice flour. This process is a bit time-consuming. You can also use other easy methods like grinding the soaked rice, banana, and jaggery and make a consistency of idly batter. And the batter is allowed to ferment.

Usually, many use baking soda to make the Unniyappam softer. Here, I did not use any baking soda instead allowed it to ferment for 7 hours. There are many instant varieties of making soft Unniyappam like using Maida-semolina, Rice -wheat flour, wheat flour, etc.

Our other traditional sweet recipes which you cab check are Sukhiyan Recipe Kerala, Nendram Pazham Nurukku, Cherupayar Parippu Payasam.

Unniappam

Recipe by RekhaCourse: SnacksCuisine: IndianDifficulty: Medium

Servings

50

PIECES

Prep time

30

minutes

Cooking time

15

minutes

Total time

45

minutes

Unniyappam made of rice four, jaggery, banana, cardamom powder and ghee.

Ingredients

• 1 kg rice flour

• 500 gram jaggery made syrup

• 3 ripe Banana

• 1 teaspoon Cardamom powder

• ½ cup Coconut pieces/thenga kothu

• 2 tablespoon Ghee

• 2 cup oil

Directions

• Soak rice grains for 1 hour. Remove the water from the rice and grind to a fine flour of this rice.
• Grind the bananas, and melted jaggery till you get a smooth paste.
• Mix together rice flour, ground banana, and melted jaggery.
• Add cardamom powder and mix well until well-blended.
• Keep this batter for at least 5-7 hrs for fermentation and the batter will thicken and we need the batter consistency like idli batter.
• Heat a pan and add ghee, coconut pieces/bits and fry them until they turn light golden brown.
• Add the fried coconut pieces along with ghee into the batter and mix well.
• Heat the Appa kallu/Unniappam maker with oil on medium heat.
• Pour the batter about 3/4th of each depression/round of Unniappam kallu.
• Once the bottom turns light brown it may flip by itself or manually flip to cook the other side.
• Adjust the heat to cook them evenly and inside out and make sure they don’t burn, remove them from flame.
• Yummy Unniyappams are ready !

Recipe Video

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Step by Step Directions

• Soak rice grains for 1 hour. Remove the water from the rice and grind to a fine flour of this rice.
• Grind the bananas, melted jaggery till you get a smooth paste.
• Mix together rice flour, ground banana and melted jaggery.
• Add cardamom powder and mix well until well-blended.
• Keep this batter for at least 5-7 hrs for fermentation and batter will thicken and we need the batter consistency like idli batter
• Heat a pan and add ghee, coconut pieces/bits and fry them until they turn light golden brown.
• Add the fried coconut pieces along with ghee into the batter and mix well.
• Heat the Unniappam kallu/ maker with oil on medium heat.
• Pour the batter about 3/4th of each depression/round of Unniappam kallu.
• Once the bottom turns light brown it may flip by itself or manually flip to cook the other side.
• Adjust the heat, cook them evenly and inside out and make sure they don’t burn, remove them from flame.
• Yummy Unniyappams are ready !