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    You are here: Home / RandomPosts / Unniyappam Recipe

    Unniyappam Recipe

    Last Updated On: Dec 1, 2024 by Sharmilee J

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    Unniyappam is a sweet snack popular in Kerala. Unniyappam is a traditional festive recipe that is relished for breakfast or as a snack. Learn Unniyappam the easy way with step by step pictures.

    unniyappam served

    I love all sweet appam recipes and this unniyappam adds on to the list. When ever I am in Kerala I never miss to buy unniyappam, I just love it. Even hubby is fond of it. You can use less oil and fry it like I did or deep fry them too as per your preference. Do try and enjoy!

    Jump to:
    • About Unniyappam
    • Unniyappam Ingredients
    • How to make Unniyappam Step by Step
    • Expert Tips
    • Serving and Storage
    • 📖 Recipe Card

    About Unniyappam

    Unniyappam (literally means small ricecake) is a popular snack in Kerala and is usually made using rice flour, jaggery and banana. Unniyappam is made using rice flour, jaggery, banana, sesame, coconut, cardamom etc.

    I had few readers asking for unniyappam recipe so thought not wait for vishu so I tried it last week to post it here for onam itself . The traditional way of making unniyappams is deep frying them but I just toasted them as we make for paniyaram to cut down oil.

    unniyappam served

    Similar Recipes

    • Instant nei appam
    • Thinai appam
    • Wheat flour appam
    • Nei appam

    Unniyappam Ingredients

    • Rice Flour – Rice flour forms the base for unniyappam.
    • Jaggery – Jaggery is made to a syrup, strained to remove impurities and used.
    • Banana – Banana adds a soft texture to the appams.
    • Cardamom powder – The main flavoring here is ghee and cardamom powder.
    • Coconut – Grated coconut is added for crunch and flavor.
    • Ghee – You can fry them in ghee or oil
    • Sesame seeds – Sesame seeds are added for extra crunch and flavor.

    How to make Unniyappam Step by Step

    1.Roast coconut in a teaspoon ghee till golden, set aside.(The tradition way used coconut pieces you can do that too). Next in a pan heat jaggery with water till it is fully dissolved. Switch off and strain to remove impurities. Allow it to cool.

    how to make unniyappam step1

    2.In a mixing bowl, add rice flour, rava, cardamom powder, roasted coconut, sesame seeds(you can roast that too for few seconds) and banana. Then add the jaggery syrup to form a semi thick batter more like idli batter consistency. If its runny add little more rice flour to bring it to the desired consistency. Allow it to rest for at least for 1 hour.

    how to make unniyappam step1

    3.Heat paniyaram pan, add remaining ghee + oil in each hole and spoon the batter and fill it up in each hole. Drizzle oil around the sides in each hole. Allow it cook – When you see the sides getting browned, then carefully flip over to other side with the help of a spoon and cook till golden brown on both the sides.

    how to make unniyappam step1

    Enjoy unniyappam hot!

    unniyappam served

    Expert Tips

    • As I’ve mentioned, I have not deep fried it. You can even deep fry them by pouring oil to 3/4 of each hole then adding the batter.
    • Fermenting time is sure required for the appams to puff up well and to be soft. The fermentation happens quicker during summer.
    • If you don’t want to wait for fermenting, then add 4 to 5 tablespoon of idli batter to quicken the process and make a instant version.
    • You can even add a pinch of cooking soda instead of fermenting.
    • You can also roast the rice flour for 2 minutes then use it.
    • You can deep deep fry them fully in ghee for a more richer version.

    Serving and Storage

    Serve nei appam hot! You can serve it as such with a cup of coffee or tea. You can store the batter for 2 days in fridge.

    unniyappam served

    If you have any more questions about this Unniyappam Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

    Tried this Unniyappam Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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    Unniyappam Recipe

    Unniyappam is a sweet snack popular in Kerala. Unniyappam is a traditional festive recipe that is relished as breakfast or as a snack. Learn Unniyappam the easy way with step by step pictures.
    Prep Time1 hour hr 15 minutes mins
    Cook Time20 minutes mins
    Servings3 people
    AuthorSharmilee J

    Ingredients

    • 1 cup rice flour / idiyappam flour
    • 1/2 medium sized banana
    • 1.5 tablespoon sooji / rava
    • 3/4 cup jaggery
    • 1/2 teaspoon sesame seeds
    • 1 tablespoon ghee
    • 2 tablespoon coconut pieces / grated coconut
    • 3/4 teaspoon cardamom powder
    • 3/4 cup water
    • oil for frying

    Instructions

    • Roast coconut in a teaspoon ghee till golden, set aside.(The tradition way used coconut pieces you can do that too). Next in a pan heat jaggery with water till it is fully dissolved. Switch off and strain to remove impurities. Allow it to cool.
    • In a mixing bowl, add rice flour, rava, cardamom powder, roasted coconut, sesame seeds(you can roast that too for few seconds) and banana. Then add the jaggery syrup to form a semi thick batter more like idli batter consistency. If its runny add little more rice flour to bring it to the desired consistency. Allow it to rest for at least for 1 hour.
    • Heat paniyaram pan, add remaining ghee + oil in each hole and spoon the batter and fill it up in each hole. Drizzle oil around the sides in each hole. Allow it cook – When you see the sides getting browned, then carefully flip over to other side with the help of a spoon and cook till golden brown on both the sides.
    • Enjoy unniyappam hot!

    Notes

    • As I’ve mentioned, I have not deep fried it. You can even deep fry them by pouring oil to 3/4 of each hole then adding the batter.
    • Fermenting time is sure required for the appams to puff up well and to be soft. The fermentation happens quicker during summer.
    • If you don’t want to wait for fermenting, then add 4 to 5 tablespoon of idli batter to quicken the process and make a instant version.
    • You can even add a pinch of cooking soda instead of fermenting.
    • You can also roast the rice flour for 2 minutes then use it.
    • You can deep deep fry them fully in ghee for a more richer version.
    Nutrition Facts
    Unniyappam Recipe
    Amount Per Serving (125 g)
    Calories 500 Calories from Fat 117
    % Daily Value*
    Fat 13g20%
    Saturated Fat 6g38%
    Trans Fat 0.01g
    Polyunsaturated Fat 2g
    Monounsaturated Fat 5g
    Cholesterol 19mg6%
    Sodium 4mg0%
    Potassium 184mg5%
    Carbohydrates 90g30%
    Fiber 2g8%
    Sugar 46g51%
    Protein 4g8%
    Vitamin A 19IU0%
    Vitamin C 3mg4%
    Calcium 32mg3%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
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    Filed Under: Kerala Special, RandomPosts, sweet appam recipes, Teatime snacks, youmaylike

    Reader Interactions

    Comments

    1. Chitra

      August 22, 2012 at 4:46 am

      Its in my try list.. wish to grab some.. awesome clicks.

      Reply
    2. Divi

      August 22, 2012 at 5:08 am

      beautiful photography…..this is my fav thing ever…we are mallu's so my mom makes them for every special occasion and i still remember doing anything for her on that day so that i get the first unniappam she makes….my mom dont add banana's…i am not sure of recipe but will do share them if there is something different…as am sure that will help you.

      Reply
    3. Nithya

      August 22, 2012 at 5:21 am

      Beautifully puffed up unni appam 🙂 Delicious it looks.

      Reply
    4. jeyashrisuresh

      August 22, 2012 at 5:29 am

      Making appams with rice flour sounds yum, you have made it very perfectly

      Reply
    5. Aarthi

      August 22, 2012 at 6:19 am

      i love this a lot…my mum used to make it often

      Reply
    6. Prathibha

      August 22, 2012 at 6:33 am

      I like the deep fried version of this very much.its been a long time I made it.

      Reply
    7. Valarmathi Sanjeev

      August 22, 2012 at 6:35 am

      Yummy recipe…looks absolutely delicious…nice clicks.

      Reply
    8. Revival Smith

      August 22, 2012 at 6:54 am

      Looks delicious. Thanks for sharing, will make them today.

      Reply
    9. Nisa Homey

      August 22, 2012 at 7:16 am

      Aww! unniappam is looking perfect…nice clicks as usual.

      Reply
      • Nissi g

        July 03, 2015 at 12:26 am

        I was looking for your unniappam recipe too

        Reply
    10. Jeannie Tay

      August 22, 2012 at 7:18 am

      These look wonderful! I love that mould of yours!

      Reply
    11. Veena Theagarajan

      August 22, 2012 at 7:45 am

      so soft and wonderful looking unniappam

      Great-secret-of-life.blogspot.com

      Reply
    12. Farah

      August 22, 2012 at 9:50 am

      hi sharmilee……..loving the photography n presentation! they looks so cute…dont have the heart to eat them after so much of hard work!:)

      Reply
    13. Prathima Rao

      August 22, 2012 at 12:14 pm

      A nice traditional recipe..These look wonderful!!
      Prathima Rao
      Prats Corner

      Reply
    14. Premalatha Aravindhan

      August 22, 2012 at 12:39 pm

      Delicious recipe,luks too gud…

      Reply
    15. Shailaja Reddy

      August 22, 2012 at 3:30 pm

      Delicious recipe.

      Reply
    16. Suja Manoj

      August 22, 2012 at 4:37 pm

      Appams are super yum,beautiful pictures dear.

      Reply
    17. Priya

      August 22, 2012 at 5:29 pm

      Prefect looking cute balls, wish to have some anytime.

      Reply
    18. Shama Nagarajan

      August 22, 2012 at 5:43 pm

      super inviting dear!!! Join me in Fast food event – Noodles.

      Reply
    19. Reshmi Mahesh

      August 22, 2012 at 8:46 pm

      Delicious looking unniyappams…Loved the idea of not deep frying it..Lovely captures..

      Reply
    20. Sangeetha

      August 23, 2012 at 12:06 am

      i thought of making it with rice flour n worried about the taste n texture now i can proceed without hesitation…it come out really good n looks delicious…gonna try it soon! very nice pics!

      Reply
    21. Sushma Madhuchandra

      August 23, 2012 at 1:55 am

      loved your second picture & the unniyappam looks yum!

      Reply
    22. Vardhini

      August 23, 2012 at 3:38 am

      Looks very tempting Sharmi.

      Reply
    23. Lavi Raj

      August 23, 2012 at 5:41 am

      love the pics and the golden unniappam's! now you tempt me! second pic is so good!

      Reply
    24. sanjeeta kk

      August 23, 2012 at 8:55 am

      Long time I made Appams..these neyyappam look tempting to make mine soon!

      Reply
    25. Uma Ramanujam

      August 23, 2012 at 8:56 am

      Love all the pictures sharmi. we prepare this often but fry them in oil instead of using paniyaram pan. Sometimes i use wheatflour when I ran out of rice flour. Tempting here…

      Reply
    26. RAKS KITCHEN

      August 23, 2012 at 9:38 am

      /looks like soft spongy balls! amazing clicks as usual 🙂

      Reply
    27. Pavithra Elangovan

      August 23, 2012 at 12:50 pm

      Lovely one sharmi.. beautiful clicks.

      Reply
    28. Beverley Ann

      August 23, 2012 at 7:29 pm

      My mother makes a similar dessert called Honey Buns. The batter is a combination of semolina, coconut milk and flour and it is cooked in the same pan, then dunked in simple syrup. Must get her to try your version.

      Reply
    29. Julie

      August 23, 2012 at 10:17 pm

      Thanx for the mention about my space, Sharmi.. Looks delicious & yum unniappams, love these a lot:)

      Reply
    30. Saraswathi Tharagaram

      August 24, 2012 at 6:13 am

      Yummy and delectable..superb click as usual..

      Reply
    31. dassana

      August 25, 2012 at 2:37 pm

      the appams are looking so beautifully golden… i make these when i have leftover bananas at home.. i too have a recipe which i have not posted.. simply coz the appams are much darker as i had added palm jaggery to the batter. yours are perfect texture, color and shape….

      Reply
    32. Shanthi

      August 29, 2012 at 11:08 am

      Awesome unniappams and lovely clicks too

      Reply
    33. Lorraine Joy Alegria-Vizcarra

      September 12, 2012 at 2:00 am

      That look so cool. Iike little pancakes with flavor 🙂

      Reply
    34. Karen

      October 15, 2012 at 7:22 am

      These look delicious. I love Kerala cuisine. Where can I buy that pan from in India? I have seen it abroad but never seen it in Home Centre or Big Bazaar.

      Reply
    35. Sharmilee! :)

      October 15, 2012 at 7:37 am

      @Karen : You can check out saravana stores / rathna stores Chennai they are having it.

      Reply
    36. Sadhana

      March 28, 2013 at 5:29 am

      Hi Sharmilee, pls tell me why do u use rava in this recipe…while unniyappams are usually pillow-soft, the addition of rava makes them crispier. isn't it.. pl correct if I am wrong. TIA

      Reply
      • Sharmilee! :)

        March 28, 2013 at 9:41 am

        I am new to kerala cuisines so just followed the orginal recipe…the appams were not at all crispy , they were chewy and spongy.

        Reply
    37. AGK

      August 27, 2013 at 5:23 pm

      My hubby loves unni appam and it never turned out good until I tried your recipe using idli rice. It turned out wonderfully soft and tasty.

      Reply
    38. veena

      September 12, 2013 at 9:24 am

      Thanks a lot Sharmi..
      Pls try to post Achappam recipe

      Reply
    39. Nitin Ganesan

      December 05, 2014 at 6:03 am

      Hi Sharmi,

      Everyone at my place love your recipes.
      Help me with this doubt.?
      Is it okie if i dont add sesame seeds in this.?

      Reply
      • SHARMILEE J

        December 05, 2014 at 10:38 am

        Yes you can skip it

        Reply
    40. Nitin Ganesan

      December 05, 2014 at 7:48 am

      Hi..
      i wnant to know what to do if the batter gets thick?

      Reply
      • SHARMILEE J

        December 05, 2014 at 10:37 am

        Add some water….

        Reply
    41. Preeti Pillai

      April 08, 2015 at 1:08 pm

      hi sharmilee,

      i tried the oil-less version, but the inner portion remained uncooked.

      Reply
      • SHARMILEE J

        April 11, 2015 at 11:57 am

        Did you cook it keeping covered for few mins?

        Reply
    42. gopika shibu

      September 10, 2015 at 6:26 am

      Very good preparation nice photos easy to learn thanks

      Reply
    43. Cherryisamom

      September 25, 2015 at 8:22 am

      I dont have the pan. Is there a way to make those shapes without the mould….i am sure in olden times they didnt have these moulded pans? Do share any ideas.

      Reply
      • SHARMILEE J

        September 25, 2015 at 8:37 am

        You can try deep frying them, use a deep curved laddle to scoop out the batter and then drop directly in oil

        Reply
    44. Cherryisamom

      September 25, 2015 at 9:31 am

      Thanks…looks good and tastes great

      Reply
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