Unniyappam Recipe | Unni Appam
User Reviews
5
Unniyappam Recipe | Unni Appam
Description
The Unniyappam Recipe starts with soaking short-grained rice for several hours, then grinding it with ripe bananas, jaggery, green cardamom seeds, water, and spices like cumin and ginger powder until a semi-fine consistency is achieved. This batter forms the base of the dish.
Separately, chopped fresh coconut is fried in neutral cooking oil or ghee until golden, adding texture and flavor to the batter along with black sesame seeds. The batter is then cooked in special molds with coconut oil or ghee, frying into small, round snacks.
The result is a sweet and fragrant fried snack characterized by the natural sweetness of bananas and jaggery, aromatic cardamom, and the nutty crunch of toasted coconut and sesame. These treats are commonly enjoyed as a snack or dessert and can be made in larger batches.
The recipe can be scaled to produce more servings, and jaggery amounts can be adjusted based on the sweetness of the ripe bananas and personal preference. Coconut oil and ghee are both suitable for frying according to taste.
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 neutral cooking oil for frying coconut, generic cooking oil
- 3 tablespoons coconut fresh, chopped
other ingredients for unniyappam
- 2 banana or 175 grams bananas (with their peels) or ¾ cup chopped bananas, medium sized
- 1 teaspoon black sesame seeds
- ½ cup jaggery powder or add as required
- ¼ cup water or add as required
- 3 to 4 green cardamom
- ½ teaspoon cumin powder
- ½ teaspoon ground ginger dry 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.
Notes
- This recipe can be scaled up to make larger batches as needed.
- Adjust jaggery quantity depending on the sweetness of the bananas and personal taste.
- You may fry Unniyappam in ghee instead of coconut oil for a richer flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 28unniayappams
Amount Per Serving
Calories 60 kcal
% Daily Value*
| Calories | 60kcal | 3% |
| Carbohydrates | 11g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 10mg | 0% |
| Potassium | 39mg | 1% |
| Sugar | 4g | 8% |
| Vitamin A | 5IU | 0% |
| Vitamin C | 0.7mg | 1% |
| Calcium | 5mg | 1% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
