unniyappam recipe, how to make unniyappam recipe | unni appam recipe

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unniyappam recipe, unni appam recipe

unniyappam are sweet fritters made with rice, banana, a few spices and coconut.

4.34 from 3 votes
total time:
230minutes

unniyappam recipe with step by step pics. unniyappam are sweet fritters made with rice, banana, a few spices and coconut. unniyappam is one of those special sweets snacks from kerala and are also served in the onam sadya. unniyappam are also offered as prasad in some temples in kerala.

unniyappam recipe, unni appam recipe

when i make unniyappam i prefer to use raw rice. with rice flour the appams have a dense texture at times. 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. there by saving time and effort. of course you do need to soak rice for a couple of hours. then later grind everything and prepare the unniyappams with the batter.

this recipe makes for 28 appams. to make the unniyappams you need the appe chatti pan or the– Æbleskiver pan.

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

if you are looking for similar recipes then do check:

unniyappam recipe, unni appam recipe
4.34 from 3 votes
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unniyappam recipe

unniyappam are sweet fritters made with rice, banana, a few spices and coconut.
course sweets
cuisine kerala, south indian
prep time 3 hours 20 minutes
cook time 30 minutes
total time 3 hours 50 minutes
servings 28 unniayappams
rough calories per serving 60 kcal
author dassana amit

ingredients (1 cup = 250 ml)

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 recipe

  • 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 (jeera powder)
  • ½ teaspoon dry ginger powder (saunth 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

how to make unniyappam recipe

soaking rice for unniyappam recipe

  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 rice overnight if you want. 

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

  3. add ¾ cup chopped bananas, ½ cup jaggery powder or grated jaggery and seeds from 3 to 4 green cardamoms.

  4. for a more sweet taste you can add ¾ cup jaggery.

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

  6. grind till you get a fine rava like consistency in the rice grains. the batter should be ground to a semi-fine consistency. 

  7. now pour the batter in another bowl or pan. keep aside.

frying coconut

  1. 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.

  2. stirring often fry the coconut pieces till they become golden.

making unniyappam batter

  1. add the fried coconut pieces along with the remaining oil in the batter.

  2. 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.

  3. mix very well.

making unniyappam

  1. now heat the appe chatti pan. add ½ to 1 teaspoon coconut oil in each mould. keep the flame to a low. 

  2. when the oil becomes hot, with a spoon pour batter in the chatti moulds till ¾ of each mould.

  3. on a low to medium-low flame cook till the base is golden and crisp.

  4. then turn over each unniyapam with a wooden skewer or stick.

  5. you can turn over a couple of times more for even cooking.

  6. once golden and crisp from all sides, then place the unniyapams on kitchen paper towels. prepare unniyapams with the remaining batter in the same way. if there is oil in the moulds, then no need to add extra oil.

  7. serve unniyappam warm or at room temperature as a sweet snack. you can even place unniyappams in a casserole. in the casserole these appams stay warm for some time. 

  8. the recipe makes for 28 unniyappams. these stay good at room temperature for 1 to 2 days. you can even refrigerate them.

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how to make unniyappam recipe

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 over ripe 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

8. now 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.

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

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 appams 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 the unniyapams on kitchen paper towels. prepare unniyapams 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 appams.

kerala unniyappam recipe

20. serve unniyappam warm or at room temperature as a sweet snack. you can even place unniyappams in a casserole. in the casserole these appams stay warm for some time. the recipe makes for 28 unniyappams. these stay good at room temperature for 1 to 2 days. you can even refrigerate them. for more snacks recipes you can check this collection of 101 diwali snacks recipes.

unniyappam recipe


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