Unniyappam Recipe

Name: Unniyappam
Prep time: 75 min
Cook time: 20 min
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); 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)

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.

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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.

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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

Servings3 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.

Nutrition Facts

Unniyappam

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.

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