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Unniyappam Recipe

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Ingredients

Adjust Servings:
oil or ghee — for frying
1 tsp roasted sesame seeds
1 tsp cardamom powder
a large pinch baking soda
a small pinch salt
2 large ripe bananas
1/2 cup whole wheat flour
1 1/2 cup rice flour
water as required
1 cup jaggery
1/2 cup coconut — chopped

Nutritional information

45 kcal
calories
60 g
carbohydrates
6.5 g
protein
3 g
fat
83 mg
sodium
0 mg
cholesterol

Unniyappam Recipe

Features:
  • Sweet
Cuisine:
  • 40 mins
  • Serves 28
  • Easy

Ingredients

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Unniyappam, also called Unni Appam, is a traditional delicacy of the cuisine of Kerala. The sweet fritters are most popular as an evening snack and are often prepared during the festival season. The Unniyappam derives its sweetness from the banana and jaggery. This is one snack that you can make ahead in huge batches and store for consuming later, it tastes as great as fresh. Several variations to this appam are equally popular, especially using jackfruit in the appam brings out the sweetness of the fruit making the appam even more delicious.

Health Benefits

Coconuts are extremely rich in fiber, minerals such as iron, sodium, selenium, phosphorous, and calcium in addition to having several vitamins such as B1, B3, C, and E. It also contains fatty acids with a number of medicinal uses

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How to make Unniyappam Recipe

  • Add ½ tsp oil to a heated pan and roast the coconut pieces until golden brown. Transfer and allow it to cool.
  • Add jaggery in the same pan with ½ cup water and allow the jaggery to melt completely while heating on a medium flame. Filter the syrup with a fine mesh strainer and allow it to cool.
  • Chop the bananas and grind to a smooth paste in a food processor. Add the the rice flour to a heavy bottom pan and roast along with whole wheat flour until you can sense the aroma (takes about 1 minute). Ensure that the color does not change while you roast. Allow it to cool.
  • Add the wheat flour, rice flour, banana paste, jaggery syrup, and coconut in a large bowl and mix well to make a batter. The batter should resemble an idly batter. If it is thick, add some water. Allow the batter to stand undisturbed for approx 20 minutes.
  • Add cardamom powder, baking soda, roasted sesame seeds, and salt to the batter and mix thoroughly.
  • Grease the paniyaram pan with some ghee or oil ensuring each slot is perfectly done. Fill ¾ of each slot with the prepared batter (approx1 tbsp batter per slot). Cook over low-medium heat until small holes can be seen on the top and the sides turn golden brown in color.
  • Use the spatula to flip the appam to ensure it is cooked on both sides. Check by inserting a toothpick— it should come out clean. Serve hot.

If you are unable to find a fresh coconut, you could use grated coconut too without the need for roasting. Grease the non-stick paniyaram pan for the appams to be crispier. You should also add some sesame seeds to enhance the taste.

Trivia

Did you know that the word “unni” means “small” in Malayalam and the word “appam” means a “rice cake”? Unniyappams or sweet appams are the main offerings in some temples in Kerala. A special utensil is used to make them.

Interestingly, coconuts are able to stay afloat over water and are found across the Pacific as well as the Indian Ocean in addition to the African region. The coconut owes its name to the sailors traveling with Vasco de Gama!

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