Unniyappam | Instant Unniyappam With Rice Flour

Unniyappam is a traditional styled sweet snack, very popular in Kerala Cuisine. Unniyappam is a small round snack made from rice flour, jaggery, ripe banana, roasted coconut pieces and finally fried in oil. It is actually Kerala version of Sweet Kuzhi Paniyaram. In Malayalam language, ‘unni’ denotes small and ‘appam’ denotes rice cake.  The sweet snack is unique and tasty with a flavorful banana mixture poured into moulds and cooked on both sides. The dish is healthy and kids love unniyappam. The best thing about Instant Unniyappam With Rice Flour is that when unexpected guests arrive, you can impress them with the snack that takes just a few minutes to prepare. Make sure the bananas are well ripe. You can add jaggery according to your personal preferences. Some want it mild while others want it too sweet. Frying the snack in Unniyappam moulds leads to perfection of the snack.

Unniyappam is a vegan and gluten free dish and that makes the snack even more desirable. This is one of those special sweets of Kerala Cuisine, served for Sadhyas. You can discover the snack being served as ‘prasadam’ for religious gatherings too. I had a feeling before that preparing Unniyappam at home was tedious and very complicated. But I was completely wrong. I was in search for the recipe and got the authentic recipe from a friend of mine. Now I can prepare soft, crispy and moist Unniyappam at home with minimum effort and am so happy. It tasted so perfect and divine. And what surprised me is that it tasted even more better the next day. We enjoy the snack for evenings with hot chai. I love the mild banana flavor that makes the snack exquisite. You can explore a well detailed Instant Unniyappam With Rice Flour recipe here that can be easily prepared at home.

Instant Unniyappam With Rice Flour

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Course Snack

Cuisine Kerala

Servings 6 People

Ingredients

  

1x2x3x

• 1 cup Rice flour
• 1/2 cup Wheat flour
• 1.5 tbsp Rava
• Cardamom powder A pinch
• Cumin powder A pinch
• 2 nos. Ripe banana Use palayam kodan, kadhali pazham or poovan pazham if available.
• 3/4 cup Jaggery
• 1 to 1.5 cup Water
• 1 pinch  Salt
• 2 tbsp Ghee
• 3 tbsp Grated coconut
• Oil for deep frying

Instructions

 

• Add 1 cup water to jaggery and melt it. Strain the jaggery and set aside to cool completely.
  
• Take a bowl and add rice flour and wheat flour.
  
• Add cardamom powder, salt and cumin powder.
  
• Grind the banana till you get a smooth paste and mix it with the flour.
  
• Add melted jaggery little by little till you get a pour able consistency or the consistency of idly batter. You may need around 1-1.5 cups of melted jaggery.
  
• Heat the grated coconut with 2 tbsp ghee and
  
• Add it into the unniyappam batter.
  
• Finally add rava and mix everything together. Let the batter rest for 10 – 15 minutes. If the batter turns too thick after resting, add extra water to loosen it and stir well.
  
• Meanwhile heat the unniyappam pan over medium heat and fill it with oil (upto half 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 brown on both sides, about 2 – 4 minutes in total, over medium heat. If its browning too fast, reduce the flame to medium-low. Remove and drain onto a tissue paper to remove excess oil.
  
• Serve warm or at room temperature.
  

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