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.
UniyappamRecipe – Ingredients
Preparation Time : 1hr 15mins | Cooking Time : 20 mins | Serves : 2
Recipe Category: Snack | Recipe Cuisine: Kerala
Recipe Category: Snack | Recipe Cuisine: Kerala
Rice flour (Idiyappam flour) – 1 cup
Banana – 1/2 medium sized
Rava – 1.5 tbsp
Jaggery – 3/4 cup
Sesame seeds – 1/2 tsp
Ghee – 1 tbsp
Coconut pieces – 2 tbsp(I used grated coconut)
Cardamom powder – 3/4 tsp
Water – 3/4 cup
Oil – for frying
Using ground rice method:
Idli Rice – 3/4 cup
Banana – 1 mashed
Jaggery – 1/2 cup
Sesame seeds – 1/2 tsp
Ghee – 2 tbsp
Coconut pieces 2 tbsp
Cardamom powder – 3/4 tsp
Oil – for frying
Method:
- 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 atleast 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 od 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 as teatime snack!
My 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.
Shweta in the Kitchen says
August 22, 2012 at 4:26 amWow, 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
Chitra says
August 22, 2012 at 4:46 amIts in my try list.. wish to grab some.. awesome clicks.
Divi says
August 22, 2012 at 5:08 ambeautiful 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.
Nithya says
August 22, 2012 at 5:21 amBeautifully puffed up unni appam 🙂 Delicious it looks.
jeyashrisuresh says
August 22, 2012 at 5:29 amMaking appams with rice flour sounds yum, you have made it very perfectly
Aarthi says
August 22, 2012 at 6:19 ami love this a lot…my mum used to make it often
Prathibha says
August 22, 2012 at 6:33 amI like the deep fried version of this very much.its been a long time I made it.
Valarmathi Sanjeev says
August 22, 2012 at 6:35 amYummy recipe…looks absolutely delicious…nice clicks.
Revival Smith says
August 22, 2012 at 6:54 amLooks delicious. Thanks for sharing, will make them today.
Chandrani says
August 22, 2012 at 7:09 amSo soft and yummy unniyappam.
Cuisine Delights
My Monthly Event – Spotlight : "Healthy Snacks"
Nisa Homey says
August 22, 2012 at 7:16 amAww! unniappam is looking perfect…nice clicks as usual.
Nissi g says
July 3, 2015 at 12:26 amI was looking for your unniappam recipe too
Jeannie Tay says
August 22, 2012 at 7:18 amThese look wonderful! I love that mould of yours!
Veena Theagarajan says
August 22, 2012 at 7:45 amso soft and wonderful looking unniappam
Great-secret-of-life.blogspot.com
Farah says
August 22, 2012 at 9:50 amhi sharmilee……..loving the photography n presentation! they looks so cute…dont have the heart to eat them after so much of hard work!:)
Prathima Rao says
August 22, 2012 at 12:14 pmA nice traditional recipe..These look wonderful!!
Prathima Rao
Prats Corner
Premalatha Aravindhan says
August 22, 2012 at 12:39 pmDelicious recipe,luks too gud…
Vijayalakshmi Dharmaraj says
August 22, 2012 at 2:35 pmloved this unniappam as well as beautiful pictures… well done…
VIRUNTHU UNNA VAANGA
Shailaja Reddy says
August 22, 2012 at 3:30 pmDelicious recipe.
Suja Manoj says
August 22, 2012 at 4:37 pmAppams are super yum,beautiful pictures dear.
Priya says
August 22, 2012 at 5:29 pmPrefect looking cute balls, wish to have some anytime.
Shama Nagarajan says
August 22, 2012 at 5:43 pmsuper inviting dear!!! Join me in Fast food event – Noodles.
Kitchen Queen says
August 22, 2012 at 7:42 pmJust love your presentation.
http://realhomecookedfood.blogspot.com/
Reshmi Mahesh says
August 22, 2012 at 8:46 pmDelicious looking unniyappams…Loved the idea of not deep frying it..Lovely captures..
Sangeetha says
August 23, 2012 at 12:06 ami 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!
Sushma Madhuchandra says
August 23, 2012 at 1:55 amloved your second picture & the unniyappam looks yum!
Vardhini says
August 23, 2012 at 3:38 amLooks very tempting Sharmi.
Lavi Raj says
August 23, 2012 at 5:41 amlove the pics and the golden unniappam's! now you tempt me! second pic is so good!
sanjeeta kk says
August 23, 2012 at 8:55 amLong time I made Appams..these neyyappam look tempting to make mine soon!
Uma Ramanujam says
August 23, 2012 at 8:56 amLove 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…
RAKS KITCHEN says
August 23, 2012 at 9:38 am/looks like soft spongy balls! amazing clicks as usual 🙂
Pavithra Elangovan says
August 23, 2012 at 12:50 pmLovely one sharmi.. beautiful clicks.
Beverley Ann says
August 23, 2012 at 7:29 pmMy 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.
Julie says
August 23, 2012 at 10:17 pmThanx for the mention about my space, Sharmi.. Looks delicious & yum unniappams, love these a lot:)
Saraswathi Tharagaram says
August 24, 2012 at 6:13 amYummy and delectable..superb click as usual..
dassana says
August 25, 2012 at 2:37 pmthe 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….
Shanthi says
August 29, 2012 at 11:08 amAwesome unniappams and lovely clicks too
Achu says
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 🙂
Lorraine Joy Alegria-Vizcarra says
September 12, 2012 at 2:00 amThat look so cool. Iike little pancakes with flavor 🙂
Karen says
October 15, 2012 at 7:22 amThese 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.
Sharmilee! :) says
October 15, 2012 at 7:37 am@Karen : You can check out saravana stores / rathna stores Chennai they are having it.
Sadhana says
March 28, 2013 at 5:29 amHi 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
Sharmilee! :) says
March 28, 2013 at 9:41 amI am new to kerala cuisines so just followed the orginal recipe…the appams were not at all crispy , they were chewy and spongy.
AGK says
August 27, 2013 at 5:23 pmMy 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.
veena says
September 12, 2013 at 9:24 amThanks a lot Sharmi..
Pls try to post Achappam recipe
Nitin Ganesan says
December 5, 2014 at 6:03 amHi Sharmi,
Everyone at my place love your recipes.
Help me with this doubt.?
Is it okie if i dont add sesame seeds in this.?
SHARMILEE J says
December 5, 2014 at 10:38 amYes you can skip it
Nitin Ganesan says
December 5, 2014 at 7:48 amHi..
i wnant to know what to do if the batter gets thick?
SHARMILEE J says
December 5, 2014 at 10:37 amAdd some water….
Preeti Pillai says
April 8, 2015 at 1:08 pmhi sharmilee,
i tried the oil-less version, but the inner portion remained uncooked.
SHARMILEE J says
April 11, 2015 at 11:57 amDid you cook it keeping covered for few mins?
gopika shibu says
September 10, 2015 at 6:26 amVery good preparation nice photos easy to learn thanks
Cherryisamom says
September 25, 2015 at 8:22 amI 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.
SHARMILEE J says
September 25, 2015 at 8:37 amYou can try deep frying them, use a deep curved laddle to scoop out the batter and then drop directly in oil
Cherryisamom says
September 25, 2015 at 9:31 amThanks…looks good and tastes great