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    You are here: Home / RandomPosts / Unniyappam Recipe

    Unniyappam Recipe

    August 22, 2012 by Sharmilee J 55 Comments

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    Unniyappam is a spongy sweet fritters made by steaming a batter of rice, jaggery, banana in paniyaram mould. Unniyappam is a traditional festive recipe that is relished as breakfast and as a snack. Unniyappam Recipe

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    Unniyapam is a popular snak in Kerala. 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…..Also I deep fried the neiappams o wanted to try a low fat version here. Unniyappam (literally means small ricecake) is a popular snack in Kerala and is usually made using rice flour, jaggery and banana.

    I have already tried neiappam by grinding the rice from the scratch method so opted to go in for the instant rice flour method for making uniyappam but have given measures and method for both ways. You can deep fry them too as per your preference.

    Unniyappam RecipePin

    If you have any more questions about this Unniyappam Recipe do mail me at [email protected] 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.

    Unniyappam
    Print Recipe Pin Recipe

    Unniyappam

    Unniyappam is a spongy sweet fritters made by steaming a batter of rice, jaggery, banana in paniyaram mould. Unniyappam is a traditional festive recipe that is relished as breakfast and as a snack.
    Prep Time1 hr 15 mins
    Cook Time20 mins
    Servings2 people
    AuthorSharmilee J

    Ingredients

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

    USING GROUND RICE METHOD:

    • 3/4 cup idli rice
    • 1 banana mashed
    • 1/2 cup jaggery
    • 1/2 tsp sesame seeds
    • 2 tbsp ghee
    • 2 tbsp coconut pieces
    • 3/4 tsp cardamom powder
    • oil for frying

    Instructions

    • Roast coconut in a tsp of ghee till golden brown, 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 hr.
    • Heat paniyaram pan, add remaining ghee + oil in each hole and spoon the batter and fill ip 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 sides.

    USING THE GROUND RICE METHOD – CHECK HERE FOR STEPWISE

    • Rinse and soak rice in water for 4-5 hours. Meanwhile boil about 3/4 cup of water in a bowl and add the jaggery to it. Melt and strain the impurities. Allow it to cool.
    • Add half of the strained jaggery and soaked rice in a grinder/mixer.
    • Grind it to a semi coarse batter…if we touch the batter and rub it between fingers we should feel the small bits in it and yes that is the right consistency.
    • Then add all other ingredients – cardamom powder, roasted coconut, sesame seeds (you can roast that too for few seconds), banana and mix well to form a semi thick batter.
    • Allow it to ferment for atleast 4 hours – leaving overnight is best too.
    • Then repeat the last step for roasting/ frying the uniyappams.
    • Serve Unniyappam as teatime snack!

    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 but in winters it is best to keep overnight for fermentation if you follow the 2nd method.
    • If you dont want to wait for fermenting, then add 4 to 5 tbsp of idli batter to quicken the process and make a instant version 🙂
    • You can also roast the rice flour for 2mins then use it.
    • You can deep deep fry them fully in ghee for a more richer version.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
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    Unniyappam Recipe

    Pin

    Unniyappam Recipe Step by Step

    1. Roast coconut in a tsp of ghee till golden brown, 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 - Step1Pin
    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 atleast for 1 hr.
      How to make unniyappam - Step2Pin
    3. Heat paniyaram pan, add remaining ghee + oil in each hole and spoon the batter and fill ip 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 od a spoon and cook till golden brown on both sides.
      How to make unniyappam - Step3Pin

    Using the ground rice method – Check here for stepwise

    1. Rinse and soak rice in water for 4-5 hours.Meanwhile boil about 3/4 cup of water in a bowl and add the jaggery to it.Melt and strain the impurities.Allow it to cool.
    2. Add half of the strained jaggery and soaked rice in a grinder/mixer.Grind it to a semi coarse batter…if we touch the batter and rub it between fingers we should feel the small bits in it and yes that is the right consistency.
    3. Then add all other ingredients – cardamom powder,roasted coconut, sesame seeds(you can roast that too for few seconds) , banana and mix well to form a semi thick batter. Allow it to ferment for atleast 4 hours – leaving overnight is best too.
    4. Then repeat the last step for roasting/frying the uniyappams.

    Serve as teatime snack!
    NeyyappamPin

    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 but in winters it is best to keep overnight for fermentation if you follow the 2nd method.
    • If you dont want to wait for fermenting, then add 4 to 5 tbsp of idli batter to quicken the process and make a instant version 🙂
    • You can also roast the rice flour for 2mins then use it.
    • You can deep deep fry them fully in ghee for a more richer version.

    Unniyappam RecipePin

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    SHARES

    Filed Under: Kerala Special, RandomPosts, sweet appam recipes, Teatime snacks

    Reader Interactions

    Comments

    1. Shweta in the Kitchen

      August 22, 2012 at 4:26 am

      Wow, loved the way they are uniformly covered. I have seen so many fellow bloggers using this cooking dish that I am tempted to buy it. Your dish just added to my temptation 🙂

      http://shwetainthekitchen.blogspot.com

      Reply
    2. Chitra

      August 22, 2012 at 4:46 am

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

      Reply
    3. 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
    4. Nithya

      August 22, 2012 at 5:21 am

      Beautifully puffed up unni appam 🙂 Delicious it looks.

      Reply
    5. jeyashrisuresh

      August 22, 2012 at 5:29 am

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

      Reply
    6. Aarthi

      August 22, 2012 at 6:19 am

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

      Reply
    7. 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
    8. Valarmathi Sanjeev

      August 22, 2012 at 6:35 am

      Yummy recipe…looks absolutely delicious…nice clicks.

      Reply
    9. Revival Smith

      August 22, 2012 at 6:54 am

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

      Reply
    10. Chandrani

      August 22, 2012 at 7:09 am

      So soft and yummy unniyappam.


      Cuisine Delights
      My Monthly Event – Spotlight : "Healthy Snacks"

      Reply
    11. 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
    12. Jeannie Tay

      August 22, 2012 at 7:18 am

      These look wonderful! I love that mould of yours!

      Reply
    13. Veena Theagarajan

      August 22, 2012 at 7:45 am

      so soft and wonderful looking unniappam

      Great-secret-of-life.blogspot.com

      Reply
    14. 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
    15. Prathima Rao

      August 22, 2012 at 12:14 pm

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

      Reply
    16. Premalatha Aravindhan

      August 22, 2012 at 12:39 pm

      Delicious recipe,luks too gud…

      Reply
    17. Vijayalakshmi Dharmaraj

      August 22, 2012 at 2:35 pm

      loved this unniappam as well as beautiful pictures… well done…
      VIRUNTHU UNNA VAANGA

      Reply
    18. Shailaja Reddy

      August 22, 2012 at 3:30 pm

      Delicious recipe.

      Reply
    19. Suja Manoj

      August 22, 2012 at 4:37 pm

      Appams are super yum,beautiful pictures dear.

      Reply
    20. Priya

      August 22, 2012 at 5:29 pm

      Prefect looking cute balls, wish to have some anytime.

      Reply
    21. Shama Nagarajan

      August 22, 2012 at 5:43 pm

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

      Reply
    22. Kitchen Queen

      August 22, 2012 at 7:42 pm

      Just love your presentation.
      http://realhomecookedfood.blogspot.com/

      Reply
    23. Reshmi Mahesh

      August 22, 2012 at 8:46 pm

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

      Reply
    24. 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
    25. Sushma Madhuchandra

      August 23, 2012 at 1:55 am

      loved your second picture & the unniyappam looks yum!

      Reply
    26. Vardhini

      August 23, 2012 at 3:38 am

      Looks very tempting Sharmi.

      Reply
    27. 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
    28. sanjeeta kk

      August 23, 2012 at 8:55 am

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

      Reply
    29. 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
    30. RAKS KITCHEN

      August 23, 2012 at 9:38 am

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

      Reply
    31. Pavithra Elangovan

      August 23, 2012 at 12:50 pm

      Lovely one sharmi.. beautiful clicks.

      Reply
    32. 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
    33. 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
    34. Saraswathi Tharagaram

      August 24, 2012 at 6:13 am

      Yummy and delectable..superb click as usual..

      Reply
    35. 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
    36. Shanthi

      August 29, 2012 at 11:08 am

      Awesome unniappams and lovely clicks too

      Reply
    37. Achu

      August 29, 2012 at 2:39 pm

      /lovely 🙂 would like to try idly rice method dear ! ur blog s amazing dear! happy to follow you.do please visit my blog http://tangymind.blogspot.com once you r free..i ll be thankful to u for following me dear wishing u very happy onam dear 🙂

      Reply
    38. Lorraine Joy Alegria-Vizcarra

      September 12, 2012 at 2:00 am

      That look so cool. Iike little pancakes with flavor 🙂

      Reply
    39. 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
    40. Sharmilee! :)

      October 15, 2012 at 7:37 am

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

      Reply
    41. 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
    42. 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
    43. veena

      September 12, 2013 at 9:24 am

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

      Reply
    44. 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
    45. 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
    46. 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
    47. gopika shibu

      September 10, 2015 at 6:26 am

      Very good preparation nice photos easy to learn thanks

      Reply
    48. 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
    49. Cherryisamom

      September 25, 2015 at 9:31 am

      Thanks…looks good and tastes great

      Reply

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