Unniyappam Recipe: Unniyappam is a classic sweet snack from South Indian or Kerala cuisine, made with rice, jaggery, and banana. Traditionally offered in temples, it has also become a staple for festival celebrations like Onam. While traditionally deep-fried in ghee, in this post, I’ve opted to use an appe pan instead.
Sweet appam recipes have always been a favorite of mine, and I’ve shared several on my blog. Lately, I’ve been receiving many authentic Kerala cuisine recipes, particularly for Onam celebrations. So, I thought of sharing this simple and classic recipe made with basic ingredients like banana, jaggery, rice, and coconut chunks. The best part of this recipe is using an appe pan as an alternative to deep-frying, making it less unhealthy while still retaining the same taste and flavor. However, feel free to deep fry it in ghee, oil, or a combination of both for a more authentic taste.
Here are some easy and important tips for preparing unniyappam or neyyappam. Firstly, in this recipe, I’ve used chopped dry coconut as I didn’t have access to fresh coconut. I highly recommend using fresh coconut if available. Secondly, opt for overripe small bananas, burro bananas, or baby bananas for this recipe. Avoid using plantains or Cavendish bananas, as they impart less flavor compared to the aforementioned varieties. Lastly, the appam can be stored at room temperature for 2-3 days and perhaps up to 7-8 days if refrigerated.
Unniyappam Recipe Ingredients:
- 1 cup raw rice
- 2 small bananas, chopped
- 3 pods cardamom
- ¾ cup jaggery (gud)
- 2 tbsp water
- 1 tbsp ghee (clarified butter)
- 2 tbsp chopped coconut
- ¼ tsp dry ginger powder
- 1 tsp black sesame seeds (til)
- ¼ tsp baking soda
- Pinch of salt
- Ghee (clarified butter) for roasting
Unniyappam Recipe Instructions:
- Firstly, soak 1 cup of rice for 4 hours. Drain off the water and transfer the rice to a blender.
- Add 2 small bananas and 3 pods of cardamom to the blender.
- Blend to a slightly coarse paste without adding any water.
- In a pan, take ¾ cup of jaggery and 2 tbsp of water. Keep the flame on medium, stir, and dissolve the jaggery.
- Boil the jaggery to a thick consistency, then cool the syrup slightly.
- Filter the jaggery syrup and pour it over the rice batter.
- Mix well, ensuring the batter has a thick dosa batter consistency.
- In a small kadai, heat 1 tbsp of ghee and roast 2 tbsp of coconut pieces until golden brown without burning them.
- Pour the fried coconut along with ghee over the batter.
- Also, add ¼ tablespoon of dry ginger powder, 1 tablespoon of black sesame seeds, ¼ tablespoon of baking soda, and a pinch of salt.
- Mix well to attain a thick dosa batter consistency.
- Heat an appe pan and pour half tsp of ghee into each mould.
- Pour the batter into each mould.
- Roast until golden brown on both sides or cook until a toothpick inserted comes out clean.
- Finally, enjoy hot unniyappam / neyyappam, topped with ghee if desired.
Conclusion:
Unniyappam Recipe or neyyappam embodies the essence of Kerala’s culinary heritage, offering a delightful blend of flavors and textures. With its versatility and adaptability, this recipe ensures that you can enjoy this beloved treat guilt-free, whether for religious offerings, festival celebrations, or simple indulgence.
FAQs about Unniyappam Recipe
What is Unniyappam?
Unniyappam is a traditional sweet snack originating from South Indian and Kerala cuisine. It is made from a batter of rice, jaggery, banana, and coconut, and typically flavored with cardamom and other spices. It is often prepared during festivals and special occasions.
How is Unniyappam different from other snacks?
Unniyappam stands out for its unique combination of ingredients, including rice, jaggery, banana, and coconut. It is also distinguished by its round shape, which is achieved by cooking the batter in special moulds called “appe pans” or by deep-frying.
Can I make Unniyappam without an appe pan?
While traditionally Unniyappam is cooked in an appe pan or deep-fried, you can still enjoy this delicious snack by using alternatives. You can try shaping the batter into small round balls and pan-frying them, although the texture may vary slightly.
Is Unniyappam suitable for vegans?
Unniyappam can be made vegan-friendly by replacing ghee with a plant-based alternative like coconut oil. Ensure that the jaggery used is vegan-friendly as well, as some varieties may contain animal by-products.
How long can I store Unniyappam?
Unniyappam can be stored in an airtight container at room temperature for 2-3 days. If refrigerated, it can last for 7-8 days. However, it is best enjoyed fresh for optimal taste and texture.
