Sweet and delicious Unniyappam
Unniyappam is a Kerala recipe made using jaggery, rice, banana and coconut oil.
This popular evening snack is mainly prepared on the eve of festivals like Vishu. Once you taste this sweet recipe you feel like having one more. The sweetness is due to the presence of jaggery and banana. Some of the temples in Kerala has unniyappam as one of the main offering. Unniyappams are also called by the name sweet appam. A special utensil is used for making this delicious recipe. From ancient times unniyappam has been one of the favorite recipes of Kerala. Have a look at the ingredients required and the making process of unniyappam.
Ingredients required for making Unniyappam
- 2 cups or raw rice
- 1/2 cup of all purpose flour (Maida)
- 2 medium sized ripe banana
- 3/4 cup of jaggery
- 2 tablespoon of chopped and sliced coconut bits
- 1/2 teaspoon of sesame seeds
- 3/4 teaspoon of cardamom powder
- 1/4 teaspoon of baking soda
- 1 tablespoon of ghee
- 3/4 cup of water
- Coconut oil for frying
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Method of preparation
- Wash the rice and soak it in water for about 5-6 hours.
- Drain the water and grind it to a semi coarse batter.
- Peel the bananas and grind it to a paste.
- Fry the coconut bits and keep it aside.
- Heat the water in a pan and add the jaggery. Once the jaggery is fully melted and keep it aside for cooling.
- Once it is cooled strain it to lose the impurities and add the melted jaggery to the banana paste and mix it to a fine paste.
- Add the rice batter, banana-jaggery paste and maida to a fine batter.
- Add some water and mix well to make this to a semi thick formation.
- Add the sesame seeds, baking soda, cardamom and fried coconut bits to the batter and keep it aside for 45 minutes.
- Heat the oil in a unniyappam making pan, Once the oil becomes hot reduce the flame to a medium level.
- Pour in the batter towards each pits in the pan using a tablespoon. Each pit should be filled little more than 3/4th portion.
- When the bottom turns to a dark brown colour, turn the unniyappam upside down using a spoon.
- One it is ready take it a out and keep it for draining the oil and serve it hot.
