Unniyappam Recipe: Unniyappam is a classic South Indian and Kerala cuisine sweet snack, traditionally made from rice, jaggery, and banana. It is often offered in temples and is a popular dish during festival celebrations like Onam. While traditionally deep-fried in ghee, this recipe utilizes an appe pan for a healthier alternative.
Ingredients: Unniyappam Recipe
- 1 cup raw rice
- 2 small bananas, chopped
- 3 pods cardamom
- ¾ cup jaggery
- 2 tbsp water
- 1 tbsp ghee (clarified butter)
- 2 tbsp coconut, chopped
- ¼ tsp dry ginger powder
- 1 tsp black sesame seeds
- ¼ tsp baking soda
- Pinch of salt
- Ghee (clarified butter) for roasting
Instructions: Unniyappam Recipe
- Soak 1 cup of raw rice in water for 4 hours. Then, drain the water and transfer the rice to a blender.
- Add chopped bananas and cardamom pods to the blender. Blend until you get a slightly coarse paste without adding any water.
- In a pan, take ¾ cup of jaggery and 2 tbsp of water. Keep the flame on medium and stir until the jaggery dissolves completely and the mixture thickens. Let the jaggery syrup cool slightly.
- Filter the jaggery syrup to remove any impurities and pour it over the rice batter. Mix well to achieve a thick dosa batter-like consistency.
- In a small pan, heat 1 tbsp of ghee and roast the chopped coconut until golden brown. Be careful not to burn the coconut.
- Add the fried coconut along with ghee to the batter. Also, add dry ginger powder, black sesame seeds, baking soda, and a pinch of salt. Mix well to ensure the batter has a thick dosa batter consistency.
- Heat the appe pan and pour half a teaspoon of ghee into each mould.
- Pour the batter into each mould of the appe pan.
- Roast the unniyappam until golden brown on both sides or until a toothpick inserted comes out clean.
- Finally, enjoy the unniyappam hot, optionally topped with ghee.
Tips: Unniyappam Recipe
- Use fresh coconut if available for better flavor.
- Opt for overripe small bananas for enhanced flavor.
- Store the unniyappam in an airtight container at room temperature for 2-3 days or refrigerate for 7-8 days.
Conclusion
Unniyappam Recipe, a classic South Indian sweet snack, is a delightful treat enjoyed during festivals and special occasions. By following this recipe and the tips provided, you can create delicious and aromatic unniyappam right in your kitchen. Whether deep-fried or cooked in an appe pan, these sweet delights are sure to be a hit among family and friends. Experiment with different variations and enjoy the traditional flavors of Kerala cuisine with homemade unniyappam.
FAQs about Unniyappam Recipe
Can I use any variety of rice for making unniyappam?
While traditionally raw rice is used, you can experiment with other varieties like parboiled rice or even brown rice for a healthier twist. However, the texture and flavor may vary slightly.
What if I don’t have an appe pan? Can I still make unniyappam?
Yes, you can still make unniyappam without an appe pan. Simply shape the batter into small round balls and deep fry them in ghee or oil until they turn golden brown. However, using an appe pan reduces the amount of oil used, making it a healthier option.
Can I skip adding baking soda to the batter?
Baking soda helps in making the unniyappam light and fluffy. However, if you prefer, you can omit it from the recipe. The texture may be slightly denser, but it will still be delicious.
Can I make unniyappam without using jaggery?
Jaggery adds sweetness and a distinct flavor to unniyappam. However, if you don’t have jaggery or prefer a different sweetener, you can substitute it with sugar or palm sugar. Adjust the quantity according to your taste preference.
How do I know when the unniyappam is cooked perfectly?
The unniyappam is cooked perfectly when it turns golden brown on the outside and is cooked through inside. You can test the doneness by inserting a toothpick into the center of an unniyappam – if it comes out clean, then they are ready.
