Unniyappam Recipe – Sharmis Passion

Unniyappam is a sweet snack popular in Kerala. Unniyappam is a traditional festive dish eaten for breakfast or as a snack. Learn Unniyappam in easy way with step by step pictures.

I love all the sweet appam recipes and this unniyappam makes it to the list. Whenever I am in Kerala I never forget to buy Unniyappam, I love it so much. Even the husband is fond of it. You can fry them in less oil like me or you can deep fry them as per your choice. Try and enjoy!

About Unniyappam

Unniyappam (literally meaning small rice cake) is a popular breakfast in Kerala and is usually made using rice flour, jaggery and bananas. Unniyappam is made using rice flour, jaggery, banana, sesame, coconut, cardamom etc.

I had a few readers asking for the Unniyappam recipe, so I thought not to wait for Vishu, so I tried it last week to post it here just for Onam. The traditional way of making unniyappam is to deep fry them, but I just toasted them like we make paniyaram to reduce oil.

similar recipe

Unniyappam Ingredients

• Rice flour – Rice flour forms the base of Unniyappam.
• Jaggery – Sharbat is made by filtering jaggery and is used to remove impurities.
• banana – Banana adds soft texture to the appam.
• cardamom powder – The main flavor here is ghee and cardamom powder.
• Coconut – Grated coconut is added to it for crispness and taste.
• Ghee – You can fry them in ghee or oil
• sesame seeds – Sesame seeds are added for extra crunch and flavour.

How to make Unniyappam step by step

1.Fry the coconut in one spoon ghee until it turns golden, keep aside. (You can also use coconut pieces in the traditional way). After this, heat the jaggery with water in a pan until it dissolves completely. Switch off and filter to remove impurities. Let it cool.

2.In a mixing bowl, add rice flour, rava, cardamom powder, roasted coconut, sesame seeds (you can also roast them for a few seconds) and banana. Then add jaggery syrup to make a thick batter like idli batter. If it is thin then add a little more rice flour to bring it to the desired consistency. Let it rest for at least 1 hour.

3. Heat the paniyaram pan, add remaining ghee + oil in each hole and spoon the batter and fill it in each hole. Drizzle oil around the edges of each hole. Let it cook – When you see the edges turning brown, carefully turn it over to the other side with the help of a spoon and cook until it turns golden brown on both sides.

Enjoy hot Unniyappam!

Expert Tips

• As I mentioned, I did not deep fry it. You can also deep fry them by pouring ¾ oil into each hole and then pouring the batter.
• Appam definitely requires fermentation time to rise and soften properly. Fermentation occurs rapidly during summer.
• If you don’t want to wait for fermentation, add 4 to 5 tablespoons of idli batter to speed up the process and make a quick version.
• You can also add a pinch of cooking soda at the point of fermentation.
• You can also use rice flour by frying it for 2 minutes.
• For a more delicious version you can deep fry them completely in ghee.

serving and storage

Serve Nei Appam hot! You can serve it as is with a cup of coffee or tea. You can store the batter in the refrigerator for 2 days.

If you have any further questions about this Unniyappam Recipe Mail me at sharmispassions@gmail.com. Also, follow me Instagram, Facebook, pinterest, youtube And Twitter .

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