Bread Unniyappam



For a food blogger like me, the realisation that your camera isn’t working, is really unsettling. Here I was, all set to prepare the dish, and the camera chooses to act up 🙁 Truth be told, I almost gave up the idea of updating the blog. Upset, I took the phone to call J and it dawned on me….Why not use the phone? The picture quality may not be as good, still I should give it a shot.
Just like experimenting with food, I might as well experiment with the pictures as well 😉 My sincere apologies to all for the not-so good quality of pictures. I will be updating this post with good pictures once my Camera is back in action.
Unniyappam is a traditional Kerala snack item served with evening tea. The dish I prepared was with a slight twist to the original recipe. Instead of using flour, I used bread. An easy way to finish off the over-ripe bananas and bread from your pantry 🙂

Bread Unniyappam

Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Snacks
Cuisine kerala
Servings 8 piece


  • 4 Bread slices
  • 1/4 cup Jaggery Grated
  • 3 tablespoons Water
  • 1 Banana (I used robusta)
  • a pinch Salt
  • a pinch Cardamom powder
  • 1/2 tablespoon Coconut bits (Optional)


  • If using coconut bits, fry them in ghee till golden brown in colour.
  • Drain and keep aside.
  • Take the grated jaggery and water in a pan.
  • Boil till the jaggery has melted. Keep aside.
  • Crumble the bread in a bowl.
  • Add salt, cardamom powder, banana and jaggery syrup.
  • Mash well to form a paste-like consistency.
  • Heat oil in Appe/Paniyaram/Aebelskiver pan.
  • When hot, drop small portions of the mixture into each hole.
  • Cook on medium-low heat till golden brown.
  • Flip each ball, bottom up and cook further till it's golden brown on all side.
  • Drain onto an absorbant paper.
  • Serve warm.

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