Unniyappam

Unniyappam, also called Unni Appam, is a traditional delicacy of Kerala cuisine. The sweet fritters are most popular as an evening snack and are often prepared during the festival season. Unniyappam derives its sweetness from 9banana 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. Make a batch of unniyappams, store them in a casserole to retain the flavor and freshness until it’s time to serve!

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

Ingredients

oil or ghee — for frying

tsp roasted sesame seeds: 1

tsp cardamom powder: 1

a large pinch baking soda

a small pinch salt

large ripe bananas: 2

cup whole wheat flour: 1/2

cup rice flour: 1 1/2

water as required

cup jaggery: 1

cup coconut — chopped: 1/2

How To Make Unniyappam

• Add ½ tsp oil to a heated pan and roast the coconut pieces until golden brown. Transfer to a bowl and allow it to cool.

Tip: If you are not able to find a fresh coconut, you could use grated coconut too without the need for roasting.

• 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 rice flour to a heavy bottom pan and roast along with whole wheat flour until the flour mix turns aromatic (takes about 1 minute).

Tip: Ensure that the color does not change while you roast.

• 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 consistency should be like that of idly batter. If it is thick, add some water. Allow the batter to ferment 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 the sides turn golden brown in color.

Tip: You can add some sesame seeds in the slots before you pour the batter, to enhance the taste.

• Flip the appam and allow it to cook. Check by inserting a toothpick— it should come out clean. Serve hot.

Trivia

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