Unniyappam Recipe

Unniyappam is a delicious and very popular snack cooked commonly in Kerala. The sweet dish is made using ghee, rice, jaggery and sugar; and is cooked mostly during festivals like Vishu or other rituals and functions.

Unniyappam is deeply rooted in the state, as it is believed that this dish was the first offering given to the Lord Ganesha after the installation by Perunthachan in the Kottarakkara Ganapathy Temple. Follow this easy recipe to cook these delicious unniyappams at home.

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Unique-yappam

Golden fried balls of rice, sugar, banana and jaggery.

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Prep Time

360 minutes

Cook Time

20 minutes

Servings

MetricUS Imperial

Ingredients

• 2 cup uncooked rice
• cup ½all-purpose flour maida
• 2 medium bananas
• cup ¾jaggery melted
• 2 tbsp chopped coconut
• tsp ½sesame seeds
• tsp ¾cardamom powder
• tsp ¼baking soda
• 1 tbsp ghee
• cup ¾water
• oil for frying

Prep Time 360 minutes Cook Time 20 minutes Servings MetricUS Imperial Ingredients 2 cup uncooked rice cup ½all-purpose flour maida 2 medium bananas cup ¾jaggery melted 2 tbsp chopped coconut tsp ½sesame seeds tsp ¾cardamom powder tsp ¼baking soda 1 tbsp ghee cup ¾water oil for frying

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Instructions

1. Rinse and soak rice in water for around 4-5 hours.
2. Drain the water and grind it to a semi coarse batter.
3. Grind the bananas into thin paste.
4. Add the melted jaggery (strain it, if it has impurities) to the ground banana and make it into a fine paste.
5. Mix together rice batter, maida and banana-jaggery paste well.
6. Add water consistently, to make a semi thick batter with dropping consistency.
7. Fry the coconut bits in the ghee and keep it aside.
8. Add the fried coconut bits, sesame seeds, cardamom powder and baking soda to the batter.
9. Let it sit for 30-45 minutes.
10. Heat oil in paniyaram pan/ appam maker, and when the oil is hot, lower the flame to medium.
11. Drop tablespoons of batter to the pan and fill the hollows up to a little more than ¾th full.
12. When the bottom turns a golden-brown, turn the unniyappam with a spoon and cook the other side.
13. Once cooked, remove and drain on a kitchen towel.
14. Serve.