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Unniyappam (Without Banana)

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Unniyappam is a popular snack item of Kerala. It is usually made of ground rice, jaggery, banana and coconut bits. I haven’t been a big fan of Unniyappams till I got to taste one that my MIL made. I couldn’t stop at one. One thing I noticed was that her Unniyappams didn’t have banana. As usual, she willingly shared the recipe with me and now, It’s my turn to share the recipe with you all 🙂

I used jaggery syrup following a tip given by my Amma (MIL). Take jaggery and some water in a pan. Boil till all the jaggery has melted. Once cool, strain into an airtight glass container and refrigerate. Use when required. Another tip she shared was to make the batter a day in advance and refrigerate. This makes the snack more flavourful and soft. This recipes yields approximately 24 unniyappams.

 

 

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Unniyappam (Without Banana)
Unniyappam is a popular snack item of Kerala. It is usually made of ground rice, jaggery, banana and coconut bits. This recipe doesn't have banana.
Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 4 hours
Servings
pieces
Ingredients
Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 4 hours
Servings
pieces
Ingredients
Instructions
  1. Heat clarified butter/ghee in a pan.
  2. Fry the coconut bits in ghee till light brown in colour.
  3. Drain and keep aside.
  4. In the same ghee, fry the sesame seeds. Drain and keep aside.
  5. Mix rice flour and all purpose flour in a bowl.
  6. Add the jaggery syrup and salt and mix well.
  7. Cover and keep aside for 2 hours or overnight.
  8. Add the fried coconut bits and sesame seeds.
  9. Add the cardamom and cumin powder .
  10. Add water to achieve a thick pourable consistency (similar to idli batter).
  11. Mix well.
  12. Pour a teaspoon each of oil into the holes of the aebelskiver pan(picture given below).
  13. When hot, pour a tablespoon each of the batter.
  14. Cook on medium heat till you see the edges brown.
  15. Using a fork, carefully turn the appam upside down and allow to cook further.
  16. Once cooked, take the appams off and drain onto an absorbent paper.
Recipe Notes

 

 

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