Unniyappam

Name: Unniyappam
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 cups Raw rice; 11/4 cup Jaggery; 3/4 cup Water; 2 Bananas; 1 tsp Wheat flour (optional); 2 tsp Ghee; 1/8 cup Coconut bits; 2 tsp Sesame seeds; 5 Cardamoms

Aswani Vishnuprasad @cook_12258614

austin tx

Unniappam is a small round snack made from rice, jaggery, banana, roasted coconut pieces, roasted sesame seeds, ghee and cardamom powder fried in oil. Variation of this organic and spongy fried batter using jackfruit preserves instead of banana is common from the late 2000s. It is a popular snack in Kerala. In Malayalam, unni means small and appam means rice cake.

Aswani Vishnuprasad @cook_12258614

Saved

Ingredients

30 mins

4 servings

2 cupsRaw rice
11/4 cupJaggery
3/4 cupWater
2Bananas
1 tspWheat flour (optional)
2 tspGhee
1/8 cupCoconut bits
2 tspSesame seeds
5Cardamoms

Saved

Steps

30 mins

1

Soak raw rice for 2 hours. Melt jaggery with water and make a thick syrup.
2

Drain water and grind the rice along with banana, wheat flour and rava to a smooth paste/ batter using the jaggery solution.
3

Keep this batter for fermentation about 8 hours.
4

Fry the coconut bits in ghee until it becomes light brown in colour.
5

Now add the fried coconut bits, sesame seeds, and cardamom powder to the batter and mix well.
6

Place the appa kaara (cast iron mold pan) /Unniyappam pan on the stove and pour coconut oil into each round(only fill half). Along with it place a cheenachatti/pan on another stove and pour coconut oil.
7

When oil gets hot, simmer the flame and pour half laddle full of batter into each round of the appa kaara. Flip when one side is cooked.
8

Transfer to the other pan(cheenachatti) and fry well.
9

Drain from oil when golden brown.