Unniyappam/ Unni appam, a delicious sweet balls made from the rice flour, jaggery & banana and flavored with coconut, cardamom and sesame seeds. Though it's one of the traditional sweet from Kerala, India, we often make them at our home as snack.
Unni appam is a variation from neiyappam recipe. In unni appam, mashed banana is added additionally and it gives such a nice aroma and taste to this recipe. Unni appam can be prepared by either deep frying or just like me, you can use the appe pan to control the over use of ghee/ oil.
Whenever i have well ripened bananas in hand, this unni appam or wheat flour appam or banana bread would be my chance to finish off the banana without wasting them. Though I often make this unni appam at home, i'm wondering why I haven't posted the recipe here.
As onam festival is near by, I thought it would be the right time to post this unniappam (it's one of the dishes on the sadya menu) and made this as a snack for yesterday evening and here i'm with the post. Let's check out how to make this yummy sweet.
Related : How to make Rava Maida Paniyaram
Instant Unniyappam | Kerala Unni Appam
Preparation Time : 30 mins | Cooking Time : 20 mins | Serves : 18 small appam
Recipe Category: Sweet | Recipe Cuisine: Indian
Recipe Category: Sweet | Recipe Cuisine: Indian
Ingredients
Rice flour - 1/2 cup
Banana - 1/2
Jaggery - 1/4 cup
Cardamon - 2
Baking soda - 2 pinch
Coconut bits - 1 tbsp
Sesame seed - 1 tsp
Ghee - as needed
Rice flour - 1/2 cup
Banana - 1/2
Jaggery - 1/4 cup
Cardamon - 2
Baking soda - 2 pinch
Coconut bits - 1 tbsp
Sesame seed - 1 tsp
Ghee - as needed
First add the banana into mixie jar and make it as puree and transfer into the bowl.
Next add the jaggery in a pan with couple of spoon of water. Heat the mixture and let the jaggery melts completely.
Once the jaggery is melted, strain the impurities and add into the banana puree, mix it well.
In a pan, heat 1/2 tsp of ghee and add the coconut bits, roast till it starts to change its color, remove from the heat and transfer into banana jaggery mixture.
In the same pan, roast the sesame seeds until it starts to pop up and add into the banana jaggery mixture.
Then add the rice flour into it and mix it all well together.
If needed add the water and make it as thick batter like idly batter.
Let it rest for 30-40 mins and then add the cardamom powder and baking powder and mix it well.
Heat the paniyaram pan and fill half of it with ghee, then pour the batter in each hole. Let it cook on low flame for 3-4 mins and then gently flip on to the other side.
Cook till they are golden brown on both sides and remove it from the heat. Do the same for the remaining batter.
Yummy Unniappam is ready to serve.
Notes:
- Here i'm using big variety of banana, so i have added only 1/2. If you're using small variety, you can add one whole banana.
- Make sure that the banana is ripen well.
- Instead of completely using ghee, you can use mixture of ghee and oil or just oil too.
- If you have time, let the batter rest for 4 -6 hrs, it ferments well then, so no need to add baking powder.
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