Unniyappam Recipe | Unni Appam | Unniappam

Jump to Recipe

Unniyappam recipe with step by step pics. Unniappam or Unni Appam are sweet fritters made with rice, banana, a few spices and coconut. Gluten-free and vegan recipe.

unniyappam recipe, unni appam recipe

Unniyappam is one of those special sweets snacks from Kerala and are also served in the Onam Sadya. They are also offered as prasad in some temples in Kerala.

When I make unniyappam i prefer to use raw rice. With rice flour the appams have a dense texture at times. It could be due to the organic rice flour I use. So I stopped making unniyappam with rice flour and started making them with raw rice. There is a noticeable difference in texture as well as taste when using raw rice.

I choose a simple method and grind everything in the mixie. Thereby saving time and effort. Of course, you do need to soak rice for a couple of hours. Then later grind everything and prepare the unniyappam with the batter.

This recipe makes for 28 appams. To make them you need the appe chatti pan or the– Æbleskiver pan.

you can even deep fry the unniyappam if you do not have an appe chaati. If offering as naivdeyam, then you can add a pinch of edible camphor in the batter.

How to make unniyappam

1. Rinse 1 cup rice in water a couple of times. Then soak rice in enough water for 3 to 4 hours. You can even soak overnight if you want. Use any short grained rice. I used sona masuri rice.

making Kerala unniyappam recipe

2. Later drain all the water and add the soaked rice in a grinder jar.

making Kerala unniyappam recipe

3. Add 2 medium sized banana or about ¾ cup chopped bananas. I have used overripe bananas.

making Kerala unniyappam recipe

4. Then add ½ cup jaggery powder (or grated jaggery) and seeds from 3 to 4 green cardamoms. For a more sweet taste you can add ¾ cup jaggery. Addition of jaggery also depends on the sweetness of the bananas. So if the bananas are less sweet, you can add more jaggery.

making Kerala unniyappam recipe

5. Then add ¼ cup water or add as required.

making Kerala unniyappam recipe

6. Grind till you get a fine rava like consistency in the rice grains. Grind till you get a semi-fine consistency in the batter.

making Kerala unniyappam recipe

7. Now pour the batter in another pan or bowl. Keep aside. The batter has medium consistency.

making Kerala unniyappam recipe

Frying coconut

8. Now heat ½ tablespoon coconut oil or ghee in a small pan or tadka pan. Add 3 tablespoons of chopped coconut pieces. Chop the coconut in small pieces.

making Kerala unniyappam recipe

9. Stirring often start frying the coconut pieces.

making Kerala unniyappam recipe

10. Fry the coconut pieces till they become golden.

making Kerala unniyappam recipe

Making unniappam batter

11. Add the fried coconut pieces along with the remaining oil in the batter.

making Kerala unniyappam recipe

12. Then add 1 teaspoon sesame seeds, ½ teaspoon cumin powder, ½ teaspoon dry ginger powder, ¼ teaspoon baking soda. You can also add a pinch of salt if you want. Baking soda can be skipped too, but adding them makes the unniappam have a soft texture. You can even add less amount of baking soda.

making Kerala unniyappam recipe

13. Mix very well.

making Kerala unniyappam recipe

Making unniyappam

14. Now heat the appe chatti pan. Add ½ to 1 teaspoon coconut oil in each mould. keep the flame to a low. You can also use ghee instead of coconut oil.

making unniyappam recipe

15. When the oil becomes hot, with a spoon pour unniyappam batter in the chatti moulds. Fill till ¾ of the mould.

making unniyappam recipe

16. On a low to medium-low flame cook till the base is golden and crisp.

making unniyappam recipe

17. Then turn over each unniyapam with a wooden skewer or stick.

making unniyappam recipe

18. You can turn over a couple of times more for even cooking.

making unniyappam recipe

19. Once golden and crisp from all sides, then place them on kitchen paper towels. Prepare unniyapam with the remaining batter in the same way. If there is oil in the moulds, then no need to add extra oil while cooking the unniyappam.

Kerala unniyappam recipe

20. Serve unniyappam warm or at room temperature as a sweet snack. You can even place them in a casserole. In the casserole, these unni appams stay warm for some time. The recipe makes for 28 unniyappam. These stay good at room temperature for 1 to 2 days. You can even refrigerate them.

unniyappam recipe
Few more snacks recipes for you!

If you made this recipe, please be sure to rate it in the recipe card below. If you want more delicious vegetarian Indian recipes delivered straight to your inbox, Sign Up for my email newsletter.

If you’re looking to brighten up your feed with beautiful, delicious and attainable Vegetarian Indian or World recipes, follow me on Instagram, Facebook, Youtube, Pinterest or Twitter.

Like this Recipe?
Pin it Now to Remember it Later

Pin Recipe Now

unniyappam recipe, unni appam recipe

Unniyappam Recipe

5 from 4 votes
Unniyappam are sweet fritters made with rice, banana, a few spices and coconut.
Prep Time 3 hrs 20 mins
Cook Time 30 mins
Total Time 3 hrs 50 mins

Cuisine Kerala, South Indian
Course: Sweets

Servings 28 unniayappams
Units

Ingredients

for soaking rice

  • 1 cup rice or 200 grams rice - use any type of short grained rice
  • water as required

for frying coconut

  • ½ tablespoon oil for frying coconut
  • 3 tablespoons chopped fresh coconut

other ingredients for unniyappam

  • 2 medium sized banana or 175 grams bananas (with their peels) or ¾ cup chopped bananas
  • 1 teaspoon black sesame seeds
  • ½ cup jaggery powder or add as required
  • ¼ cup water or add as required
  • 3 to 4 green cardamoms
  • ½ teaspoon cumin powder
  • ½ teaspoon dry ginger powder
  • ¼ teaspoon baking soda - you can also add ⅛ teaspoon baking soda (about 2 pinches)
  • ½ to 1 teaspoon coconut oil or ghee for each mould

Instructions

soaking rice

  • Rinse 1 cup rice in water a couple of times. Then soak rice in enough water for 3 to 4 hours. You can even soak rice overnight if you want. 
  • Later drain all the water and add the soaked rice in a grinder jar.
  • Add ¾ cup chopped bananas, ½ cup jaggery powder or grated jaggery and seeds from 3 to 4 green cardamoms.
  • For a more sweet taste you can add ¾ cup jaggery.
  • Then add ¼ cup water or add as required.
  • Grind till you get a fine rava like consistency in the rice grains. The batter should be ground to a semi-fine consistency. 
  • Now pour the batter in another bowl or pan. Keep aside.

frying coconut

  • Next heat ½ tablespoon coconut oil or ghee in a small pan or tadka pan. Add 3 tablespoons chopped coconut pieces. Chop the coconut in small pieces.
  • Stirring often fry the coconut pieces till they become golden.

making unniyappam batter

  • Add the fried coconut pieces along with the remaining oil in the batter.
  • Then add 1 teaspoon black sesame seeds, ½ teaspoon cumin powder, ½ teaspoon dry ginger powder, ¼ teaspoon baking soda. You can also add a pinch of salt if you want. Baking soda can be skipped too, but adding them makes the appams have a soft texture.
  • Mix very well.

making unniyappam

  • Now heat the appe chatti pan. Add ½ to 1 teaspoon coconut oil in each mould. Keep the flame to a low. 
  • When the oil becomes hot, with a spoon pour batter in the chatti moulds till ¾ of each mould.
  • On a low to medium-low flame cook till the base is golden and crisp.
  • Then turn over each unniyapam with a wooden skewer or stick.
  • You can turn over a couple of times more for even cooking.
  • Once golden and crisp from all sides, then place the unni appams on kitchen paper towels. Prepare unniappam with the remaining batter in the same way. If there is oil in the moulds, then no need to add extra oil.
  • Serve unniappam warm or at room temperature as a sweet snack. You can even place them in a casserole. In the casserole these appams stay warm for some time. 
  • The recipe makes for 28 unniyappam. These stay good at room temperature for 1 to 2 days. You can even refrigerate them.

Nutrition Info Approximate values

Nutrition Facts
Unniyappam Recipe
Amount Per Serving
Calories 60 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 10mg0%
Potassium 39mg1%
Carbohydrates 11g4%
Sugar 4g4%
Vitamin A 5IU0%
Vitamin C 0.7mg1%
Calcium 5mg1%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.

Like our videos? Then do follow and subscribe to us on youtube to get the latest Recipe Video updates.

Tried this recipe?If you have made the recipe and liked it then do share the recipe link on facebook, twitter & pinterest. For instagram mention @vegrecipesofindia and tag #vegrecipesofindia!

Share This Recipe:

PinPrintShares62
Dassana Amit

Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

Get My Secrets to Great Indian Food
Sign up for my FREE Beginners Guide to Delicious Indian Cooking

Comments are closed.

5 Comments

  1. Thank you for the explanation. A query please. Can we use mini mogra basmati rice in place of raw rice, as we use this mini mogra for our daily use

  2. Dear,
    Sub :Unniappam
    The way you explained is very clear. Thanks. But wish to ask you a small clarification in this style of preparation. How long the batter should rest before cooking? And as we add banana will it stay outside the fridge for 3 days?

    Trust u will help me.
    Thanks
    Lin

    1. there is no need to rest the batter before preparation. you can use the batter right away. avoid keeping outside the fridge as the batter will get fermented and get spoiled.