Unniyappam
Golden-brown, sweet fritters from Kerala, made with rice flour, ripe bananas, and jaggery. These bite-sized treats have a soft, spongy center and a slightly crisp exterior, perfect for a festive snack or evening tea.
For 4 servings
5 steps. 20 minutes total.
- 1
Step 1
- a.Make the jaggery syrup: In a small saucepan, combine the jaggery and 1/2 cup of water. Heat on low-medium flame, stirring until the jaggery dissolves completely. This should take about 4-5 minutes. Turn off the heat and strain the syrup through a fine-mesh sieve to remove any impurities. Set aside to cool slightly.
- 2
Prepare the batter: In a small pan, heat 2 tbsp of ghee
- a.Add the chopped coconut bits and fry until they turn golden brown, about 2-3 minutes. Set aside. In a large mixing bowl, peel and mash the ripe bananas into a smooth paste with no lumps. Add the rice flour, cardamom powder, baking soda, and salt to the mashed bananas. Pour the warm (not hot) jaggery syrup into the bowl. Mix well to form a thick, smooth batter, similar to idli batter consistency. Ensure there are no lumps. Finally, stir in the fried coconut bits.
- 3
Step 3
- a.Rest the batter: Cover the bowl and let the batter rest for at least 2 hours at room temperature. This helps the flavors meld and creates a softer texture.
- 4
Step 4
- a.Cook the Unniyappam: Heat an unniyappam pan (aebleskiver or paniyaram pan) over medium-low heat. Add about 1/2 tsp of ghee or coconut oil into each mould. Once the ghee is hot, pour the batter into each mould until it is 3/4 full. Cook on low heat for 3-4 minutes, or until the bottom is golden brown and the edges start to set. Using a skewer or a small spoon, carefully flip each appam and cook the other side for another 2-3 minutes until golden brown and cooked through. Remove the cooked unniyappam from the pan and place them on a paper towel to drain excess oil. Repeat with the remaining batter.
- 5
Step 5
- a.Serve: Serve the unniyappam warm as a delicious snack or dessert.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use very ripe bananas for the best flavor and natural sweetness.
- 2The batter consistency is key. It should be thick enough to drop from a spoon but not runny. If it's too thick, add a tablespoon of water; if too thin, add a tablespoon of rice flour.
- 3Always cook on low to medium-low heat to ensure the inside is cooked through without burning the outside.
- 4Straining the jaggery syrup is an important step to remove common impurities like sand or grit.
- 5For a traditional flavor, use coconut oil for frying.
- 6Unniyappam tastes even better the next day. Store in an airtight container at room temperature for up to 2 days.
Adapt it for your goals.
Vegan
Replace the ghee with coconut oil for both frying the coconut bits and cooking the unniyappam.
healthyHealthy
Substitute half of the rice flour with whole wheat flour (atta) for added fiber. You can also slightly reduce the amount of jaggery.
quickQuick
If you are short on time, you can skip the 2-hour resting period. The unniyappam will still be tasty but might be slightly denser.
kid friendlyKid friendly
Add a tablespoon of sesame seeds to the batter for a nutty flavor and extra crunch that kids often enjoy.