Unniyappam is a popular snack in Kerala and is usually made using rice flour, jaggery and banana. They are usually offered as prasadam at Ganapathy temples. You need a special mould(unniappa chatti) to make these round-shaped unniyappams. Here is the recipe:
1. Raw rice flour(pacha aripodi) – 2 cup or soak 2 cups of idli rice for 4-5 hrs and grind it in a mixie adding enough water to form a thick batter. It should not be very fine.
2. Small banana – 2 ripe, mashed well or ground in a mixie (use kadhali pazham or palayam kodan)
3. Jaggery – 3/4 cup grated (Adjust according to your taste preference)
4. Cardamom powder – 1/4 tsp
5. Black sesame seeds – 1 tsp
6. Coconut bits(thenga kothu) – 3 tbsp (Fry them in 2 tsp ghee until golden brown)
7. Salt – a pinch
8. Coconut oil or ghee – For deep-frying
1. Melt the jaggery in little water(around 1/2 – 3/4 cup). Strain to remove any impurities. Mix the rice flour (or ground rice batter), ground banana, melted jaggery, cardamom powder, sesame seeds, fried coconut bits and a pinch of salt together to form a thick batter. You can mix it with your hands. Keep it aside for about 6 hrs ( or until it ferments. It takes only 2 – 3 hrs during summer). If the batter is too thick, add little water or milk. Consistency should be similar to that of an idli batter.
2. Heat the unniyappam pan and fill it with oil (upto 3/4th of each depression). When the oil gets hot, fill 3/4th of each depression with the batter (about 1 – 1.5 tbsp batter) and fry them at medium heat, uncovered. (Once the unniyappam is half-cooked, their sides will detach from the pan). When one side is cooked, flip over using a fork and fry until golden brown on both sides, about 2 – 3 minutes. Remove and drain onto a tissue paper. Serve warm. You can store them for a few days at room temperature.
I’m drooooling…looks yummy…
cool, never heard of these before – sure do look good
Wow..that’s delicious cuties..Love it.Never seen this kind of kadai..Kerela special?
hi lakshmi n maya
these unniyappams looks so delicious n tempting ..u know my neighbor aunty (she also from kerala) used to give on festive occasions n we used to enjoy like anything ..thanks for this post now i will try it by my own…
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Wow!!!!they came out perfect…luks delicious
ee kuttikal kothippikkunnathu kando… ente fav aanu…
wow, a totally new recipe and what a great looking mould 🙂
Unniyappam is my fav too. I learnt it from my aunt(father’s sister).. I made it for the first time when I was studying in +2 around 12 yrs back.From that day till now its always my fav and easy to make item..You gals are tempting me in making these lovely beauties… I liked ur unniappa kara. 3 holes. seeing it for the first time… Kidus.. U girls are rocking with yummy yummy recipes.. I will surely make this weekend..
kidilam! feel like grabbing a few!
oh dear… oh dear…. thanks for posting this recipe.. my favourite childhood bite….
Unniyappam looks adipoli.ethu nattil ninnedutha pics aanennu thonnunallo:)
Thats a very interesting pan and equally tempting dish…looks so good
Feel like grabbing, delicious and tempting unniyappams..
my grandmom makes the yummiest uniiappams..sadly i don have the utensil and even if i did my hob top wouldnt agree with it 🙁
its raining and you have posted this. drooling here over the unniappams
OOps my mouth is watering..adipoli
Yummy unniappams..my favorite, feeling so sad..unniappa kara illaa..drooling here.
unniyappam kandittu kothi aakunnu…
കല്യാണികുട്ട്യേ ഇങ്ങനെ കൊതിപ്പിക്കരുതെ…
Ayyo sahikunilla sahikunilla..adipoli unnniappams, ente fav fav anu…aa uruli mothathil engu poratte…
hi yummy team I had a doubt. will store bought aripodi work for this dish. the one that we get in the stores in US. Kindly advice. thanks.
Is baking soda/baking powder needed?
Since we don’t get kadhali pazham or palayam kodan what other type of banana can we use?Can we use the one that we get here in US?