Unniyappam
Golden, crisp-on-the-outside, soft-on-the-inside sweet fritters from Kerala. Made with ripe bananas, rice flour, and jaggery, deep-fried in a special pan until perfectly rounded. A nostalgic teatime snack that fills the kitchen with the aroma of caramelized banana and coconut.
For 4 servings
- prep · ~3 min
Prepare the jaggery syrup.
1.Combine jaggery with ¼ cup water in a small pan over low heat.2.Stir until jaggery dissolves completely (2-3 min).3.Strain to remove any impurities and let cool slightly.TIPDon't overheat the jaggery — just warm enough to dissolve. Hot syrup will cook the flour prematurely. - mix · ~5 min
Make the unniyappam batter.
1.Mash the ripe bananas in a large bowl until smooth and lump-free.2.Add rice flour, cooled jaggery syrup, chopped coconut, sesame seeds, cardamom powder, dry ginger powder, cumin seeds, and salt.3.Mix well into a thick, smooth batter that slowly falls off the spoon. Add water sparingly if needed.TIPThe batter should be thicker than pancake batter — it needs to hold shape in the moulds. If it's too thin, the unniyappams won't puff into balls. - rest · ~15 min
Rest the batter for 15 minutes.
Cover and let the batter rest. This allows the rice flour to hydrate properly and absorb the banana-jaggery flavor.
TIPResting is essential for soft-textured unniyappams. Don't skip this step. - fry · ~2 min
Heat the unniyappam pan and add oil.
1.Place the unniyappam pan over medium heat.2.Add about ½ teaspoon coconut oil into each mould.3.Let the oil heat until shimmering but not smoking. - fry · ~6 min
Pour batter and fry the unniyappams.
1.Spoon batter into each mould, filling just below the rim.2.Cook on medium heat until the bottom turns golden brown and the edges crisp up (2-3 min).3.Using a skewer, flip each unniyappam gently. Cook the other side until golden (2-3 min).4.Add a few drops of extra oil if the pan looks dry between flips.TIPKeep the heat at medium — too high and the outside burns before the inside cooks; too low and they absorb excess oil. - fry · ~10 min
Drain and repeat with remaining batter.
Remove the cooked unniyappams with a skewer and place them on a paper towel to drain. Wipe the moulds clean, re-grease, and repeat with the next batch until all batter is used.
- serve
Serve warm or at room temperature.
Unniyappam tastes best slightly warm with the outer crust still crisp. Serve as an evening snack with chai.
TIPThey keep well for 2-3 days in an airtight container. Reheat briefly in a pan to restore crispness.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use overripe yellow bananas with brown spots for maximum sweetness and flavor.
- 2Roast the rice flour lightly in a dry pan until aromatic, or use ready-roasted rice flour for best texture.
- 3The batter should be thicker than pancake batter so it holds shape in the moulds.
- 4Rest the batter for at least 15 minutes to hydrate the rice flour and develop a soft interior.
- 5Always strain the jaggery syrup to remove impurities and ensure a smooth batter.
- 6Fry on medium heat only; too high heat burns the outside while the inside remains raw.
- 7Wipe the pan moulds clean and re-grease with oil between each batch to prevent sticking.
Adapt it for your goals.
Vegan
This recipe is naturally vegan — no changes needed. Just ensure your jaggery is plant-based (most are). Perfect for anyone avoiding animal products.
nut freeNut-free
Omit the sesame seeds if you are allergic, or replace them with an extra pinch of cumin seeds. The fritters remain delicious and nut-free.
low oilLow-oil
For a lighter version, bake the unniyappams in a mini muffin pan at 180°C (350°F) for 12-15 minutes. They won't be as crispy but will be much lower in fat.
no jaggeryNo-jaggery
Replace jaggery with an equal amount of dark brown sugar or coconut sugar. The flavour will shift slightly but still yield a sweet, caramel-like result.
Why this is on our healthy list.
Natural Sweetness from Fruit
Bananas provide natural sugars and potassium, reducing the need for refined sweeteners and giving a nutritional edge over standard deep-fried snacks.
Good Source of Quick Energy
The combination of rice flour and jaggery offers fast-digesting carbohydrates, making unniyappam a satisfying energy boost, especially for active individuals.
Contains Healthy Fats from Coconut
Fresh coconut brings medium-chain triglycerides (MCTs), which are easily metabolized for energy, and frying in coconut oil adds more of these beneficial fats.
Digestive Aids from Spices
Cumin seeds and dry ginger powder are traditionally used to aid digestion, helping balance the richness of the fried treat.
Frequently asked questions
Yes, you can use a mini muffin pan or a deep skillet. For the pan, fill each cup halfway with oil and drop batter in. For a skillet, deep-fry small spoonfuls of batter like small fritters.
