Unniappam Recipe

Unniappam is one of the traditional sweets of Kerala, which is often prepared during special occasions like Onam, Vishu and also offered as prasadam in many temples. Traditionally, unniappam is made using a special pan called an unniappam chatti, which gives its classic shape and texture. If you're making unniappam as a neivedhayam, add a tiny pinch of edible camphor to the batter to enhance the aroma and give the authentic temple style flavour. 

Unniyappam recipe

This is my mom's traditional recipe for making appam. I have already posted an instant nei appam version. 

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• About Unniyappam Recipe
• Ingredients
• Step by Step Pictures
• Expert Tips
• FAQ
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But this has mashed up bananas in it which is traditional and also this batter has to rest for 3 to 4 hours to ferment. This is how my mom makes it during all festivals.

About Unniyappam Recipe

Unniappam is a soft and fluffy deep fried rice fritter, which is a variation of nei appam. In Malayalam, "unni" means small, "appam" refers to the rice cake that perfectly describes the delicious bite-sized treats.

Beyond being a snack, unniappam has a cultural and spiritual significance in Kerala and is commonly prepared as prasadam in temples. 

I've already shared a version of nei appam that is made with whole wheat flour and rice flour. But this recipe is slightly different. Here, rice flour is combined with mashed banana, dry ginger powder, and baking soda, then left to rest for a few hours to ferment before cooking in appe pan. 

In some parts of Kerala, unniappam is made using soaked and freshly grounded rice which gives the soft and authentic texture. Along with that they add sesame seeds and coconut to give a lovely nutty taste and flavour to the appam. 

This recipe is my mom's version and it still turns out soft, aromatic and absolutely delicious. Here's how you can make this unniappam at home. 

Appam is a traditional sweet which is made on all festivals along with medu vadai and paruppu vadai.

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Ingredients

• Banana : Banana is the key ingredient that provides unniappam with its natural sweetness and softness. It keeps the appam moist and fluffy. 
• Jaggery : Jaggery is a natural sweetener that adds sweetness and a deep rich, caramel color and taste. 
• Water : Water used to dissolve the jaggery and also added to adjust the batter consistency. 
• Rice flour : Rice flour is the main base of the batter. It gives the unniappam its structure and also creates a slightly crispy outer layer. 
• Flavouring : Dry ginger powder and cardamom powder are the main flavouring used in unniappam. They add a warm spicy aroma and mild fragrant note that enhances the overall taste of unniappam. 
• Baking soda : ½ spoon of baking soda added to keep the unniappam soft and fluffy. 
• Oil / Ghee : You can use either oil or ghee for frying. To keep the appam subtle, use oil. For the rice, traditional aroma uses ghee for frying. 

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Step by Step Pictures

Jaggery Syrup

1)Heat jaggery and water in a sauce pan and heat till it is melted.

2)Strain the mixture through a sieve.

3)Set aside to cool.

4)Peel banana and add it to blender. Make sure the banana is super ripe.

5)Pure till it is smooth.

Make Batter

6)Take the banana puree and add that in a mixing bowl. Pour in jaggery syrup.

7)Add in cardamom powder and dry ginger powder.

8)Add in rice flour. mix well so a thick batter is formed. If it is too thick add in some more water. If it is too thin add some flour.

9)Now add in baking soda and mix well.

10) Cover this batter and let it ferment for 3 to 4 hours.

Frying Unniappam

11)Now heat ghee or oil in an appe pan.

12)Drop spoonful of this batter in hot ghee and fry till golden on one side.

13)Flip over and cook for another mins.

14)Strain this and Serve hot.

15)Enjoy.

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Expert Tips

Choosing Banana - For the best results, always use very ripe bananas. They add natural sweetness and give the unniappam its soft, fluffy texture. 

Batter - Allow the batter to rest for at least 4 hours. This resting time helps the batter ferment. This fermentation makes the unniappam soft and flavourful. 

Cooking method - When cooking in appe pan, fill each mould only up to three quarters. This gives enough space for the batter to puff up and cook evenly. Avoid overfilling.

Add ons - For the authentic Kerala flavour, add some ghee roasted coconut bits and sesame seeds to the batter. This adds a slight crunch and rich taste. 

Storage - The unniappam stays fresh at room temperature for 1 to 2 days. 

Serving - Serve the unniappam fresh and warm after frying for the best taste. They are perfect for festive occasions like Onam, Vishu, Diwali and also ideal for evening snacks. 

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FAQ

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