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.
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!
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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.
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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.
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.
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.
Enjoy unniyappam hot!
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.
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 .
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📖 Recipe Card
Unniyappam Recipe
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.
Chitra
Its in my try list.. wish to grab some.. awesome clicks.
Divi
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.
Nithya
Beautifully puffed up unni appam 🙂 Delicious it looks.
jeyashrisuresh
Making appams with rice flour sounds yum, you have made it very perfectly
Aarthi
i love this a lot…my mum used to make it often
Prathibha
I like the deep fried version of this very much.its been a long time I made it.
Valarmathi Sanjeev
Yummy recipe…looks absolutely delicious…nice clicks.
Revival Smith
Looks delicious. Thanks for sharing, will make them today.
Nisa Homey
Aww! unniappam is looking perfect…nice clicks as usual.
Nissi g
I was looking for your unniappam recipe too
Jeannie Tay
These look wonderful! I love that mould of yours!
Veena Theagarajan
so soft and wonderful looking unniappam
Great-secret-of-life.blogspot.com
Farah
hi 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
A nice traditional recipe..These look wonderful!!
Prathima Rao
Prats Corner
Premalatha Aravindhan
Delicious recipe,luks too gud…
Shailaja Reddy
Delicious recipe.
Suja Manoj
Appams are super yum,beautiful pictures dear.
Priya
Prefect looking cute balls, wish to have some anytime.
Shama Nagarajan
super inviting dear!!! Join me in Fast food event – Noodles.
Reshmi Mahesh
Delicious looking unniyappams…Loved the idea of not deep frying it..Lovely captures..
Sangeetha
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!
Sushma Madhuchandra
loved your second picture & the unniyappam looks yum!
Vardhini
Looks very tempting Sharmi.
Lavi Raj
love the pics and the golden unniappam's! now you tempt me! second pic is so good!
sanjeeta kk
Long time I made Appams..these neyyappam look tempting to make mine soon!
Uma Ramanujam
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…
RAKS KITCHEN
/looks like soft spongy balls! amazing clicks as usual 🙂
Pavithra Elangovan
Lovely one sharmi.. beautiful clicks.
Beverley Ann
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.
Julie
Thanx for the mention about my space, Sharmi.. Looks delicious & yum unniappams, love these a lot:)
Saraswathi Tharagaram
Yummy and delectable..superb click as usual..
dassana
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….
Shanthi
Awesome unniappams and lovely clicks too
Lorraine Joy Alegria-Vizcarra
That look so cool. Iike little pancakes with flavor 🙂
Karen
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.
Sharmilee! :)
@Karen : You can check out saravana stores / rathna stores Chennai they are having it.
Sadhana
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
Sharmilee! :)
I am new to kerala cuisines so just followed the orginal recipe…the appams were not at all crispy , they were chewy and spongy.
AGK
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.
veena
Thanks a lot Sharmi..
Pls try to post Achappam recipe
Nitin Ganesan
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.?
SHARMILEE J
Yes you can skip it
Nitin Ganesan
Hi..
i wnant to know what to do if the batter gets thick?
SHARMILEE J
Add some water….
Preeti Pillai
hi sharmilee,
i tried the oil-less version, but the inner portion remained uncooked.
SHARMILEE J
Did you cook it keeping covered for few mins?
gopika shibu
Very good preparation nice photos easy to learn thanks
Cherryisamom
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.
SHARMILEE J
You can try deep frying them, use a deep curved laddle to scoop out the batter and then drop directly in oil
Cherryisamom
Thanks…looks good and tastes great