Unniyappam recipe with step by step pictures. Unniappam or neyyappam is a popular sweet or snack recipe from kerala. It taste delicious and made on special occasions.
Unniyappam recipe
This is my mom's traditional recipe for making appam. I have already posted an instant version of it here. 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
Unni appam is a small round snack that is fried in oil with rice, jaggery, banana, roasted coconut pieces, roasted sesame seeds, ghee, and cardamom powder. Since the late 2000s, variations of this organic and spongy fried batter using jackfruit preserves instead of banana have been popular. In Kerala, it is a popular snack. Unni means small in Malayalam, and appam means rice cake.
Appam is a traditional sweet which is made on all festivals along with medu vadai and paruppu vadai. So try out this traditional recipe for karthigai deepam and you will love it for sure.
Ingredients for Unniyappam Recipe
Ripe Banana :
As bananas ripen, the starch transforms into sugars, which are easier to digest. Cooking bananas with yellow or orange flesh is high in provitamin A carotenoids, which are vitamin A precursors. As bananas ripen, the flesh colour changes and the provitamin A carotenoids reach their peak levels.
Jaggery / Sarkarai / Vellam :
Depending on its composition, jaggery can taste like fresh cane juice, maple syrup, caramel, or molasses. The unrefined natural sweetener is available in a variety of colours, including light amber, golden brown, and dark brown. Jaggery is known by many different names, including gur in Urdu, gud in Hindi, and vellam in Tamil.
Cardamom Powder / Yelakai Podi:
Cardamom Powder is an all-natural spice that can be used to sweeten dishes as well as flavour coffee and tea. It is also used in traditional Indian and Middle Eastern cooking, as well as Scandinavian baking.
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Unniyappam Recipe | Unniappam Recipe
Ingredients
- 2 Ripe Banana
- 1 cup Jaggery
- 1 cup Water
- 2 cup Rice Flour
- 2 tsp Cardamom Powder
- 1 tsp Dry Ginger Powder
- ½ tsp Baking Soda
- Oil / Ghee for frying
Instructions
- Peel banana and add it to blender. Make it into a smooth puree. Put that in a mixing bowl.
- Heat jaggery and water till it is melted.Sieve it through a strainer. Pour that over the banana and mix well.
- Add in cardamom and dry ginger powder. Mix this well too.
- Add in the rice flour and 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.
- Now add in baking soda and mix well. Cover this batter and let it ferment for 3 to 4 hours.
- Now heat ghee or oil in a frying pan. Drop spoonful of this batter in hot ghee and fry till golden on one side. Flip over and cook for another mins.
- Drain this and Serve
Notes
Unniyappam Recipe with step by step pictures
Tips & Tricks for Unniyappam
- Use ripe banana, that makes the appam very tasty.
- You could adjust the sugar level by adding more jaggery.
- The batter should be thick. If the batter is more runny, add rice flour. If it is too thick add more water.
- You can fry this in oil, but ghee makes it more flavourful.
Frequently Asked Questions (FAQ)
How many calories are there in Unniyappam?
Unni Appam contains 96 calories. Carbohydrates account for 45 calories, proteins account for 3 calories, and the remaining calories (48 calories) come from fat. One Unni Appam provides about 5% of the total daily calorie requirement of a 2,000 calorie adult diet.
Hari Chandana
Perfectly made uniappam.. looks divine!!
Shobana Vijay
Simple and delicious.
http://www.shobasdelight.blogspot.in
Anonymous
mouth watering
Raki
Hi Aarathi,
This is the first time I am at your blog and you already inspired me to make these unni app ams. I made these today and I have to thank you for the wonderful recipe. They are so delicious and crunchy, soft spongy. I loved everything about it. Thank you and I hope to find many more such hidden treasures on your blog.
siya
Aarthi I haven't seen you but just Becks of your recipes I m in love with you. Love your recipes
Krishna Sindhuri
i have a question regarding the fermentation process... can i use yeast for quick fermentation?
Aarthi
@Krishna Sindhurino it wont work
Anonymous
Hey the riceflour is fried or not pls answer me
Aarthi
@Anonymousit is store bought fried ones..
Anonymous
Hello Aarthi! Thank you for your lovely recipe! One quick question. Please let me know if the amount of jaggery can be reduced and the number of bananas can be increased. Will it turn out to look and taste as the authentic version? I am trying to cut down on sugar/jaggery. Thank you very much!
Aarthi
@Anonymousif u increase banana it maynot give the right texture
deepthi vinod
Is it OK to omit bicarb of soda ...I don't have it with me..
Aarthi
@deepthi vinodbaking soda will give that soft texture
Cecilia Fernando
Can we use wheat instead of rice flour
Unknown
Can we add baking powder for this
Anonymous
In your UNNIAPPAM RECIPE you have shown making the appam ia paniyaram pan, but written as frying in oil. Can it be done both ways.I enjoy trying out your recipes. Thank You.
Haripriya
Thank you for the recipe. You mentioned that it's store bought rice flour. I hope the grainy version of the flour which we generally use gor puttu will do.