Unniyappam

I think I’ve told you enough about my love for bakery, right?  My brother was the one who took the most advantage of this weakness of mine. During our childhood days, whenever we had a fight, he used to make up with some bakery food. It was like give me a pastry or puffs, and and I’m the kindest person ever, who forgives you instantly even without blinking an eye!

Even now, when I’m at home in Kerala, I make sure that I visit a bakery, at least once in two days. Walking from one end of the bakery to the other, all the while drooling at the displayed delicacies, I never fail to get an adrenaline rush! My decision making skills are put to a test every time I visit a bakery, because I can never make up mind about what to buy. Unniyappam is one of the things that I always love to buy.

I always thought it’s too complicated and tedious to make Unniyappam at home. I was wrong! Last time when we were at Jose’s place in Kerala, I was taking pictures and noting down recipes of dishes that mummy made specially for us. You remember the meen curry and parippu vada recipes, right? Seeing my enthusiasm, mummy asked me whether I wanted to make something specially for this blog. So one evening we ended up making Unniyappam and that’s when I realised it’s no rocket science!  I like Unniyappams to be crispy, spongy and moist and that’s exactly how it turned out. What surprised me was that it tasted even better the next day!

Btw, if you havent tasted unniyappam yet, please do try it once.  Trust me, you will regret not having it earlier!

Here are the step by step pictures…

Add 1 cup water to jaggery and melt it. Strain the jaggery and let it cool completely. Grind the bananas first, add 2 tbsp of melted jaggery to the ground banana and grind again till you get a smooth paste.

Mix together rice flour, wheat flour,ground banana and melted jaggery. Add water little by little till you get the consistency of idli batter…

Add fried coconut bites and sesame seeds and baking soda to the batter and mix well. Keep aside the batter for 30-45 mins. Heat oil in appachatti (pan), when the oil is really hot, reduce the flame to low-medium…

Drop tablespoons of batter to the chatti. Keep turning the unniyappams in between, till you get a golden-dark brown colour on both sides…

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Unniyappam

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Prep Time: 50 minutes
Cook Time: 15 minutes
Total Time: 1 hour 5 minutes
Servings: 10 -15
Author: Maria Jose

Ingredients

  • 2 cups Rice flour (I used palappam podi)
  • 1 cup Wheat Flour
  • 250 – 300 gms Jaggery
  • 2-3 Ripe banana (I used poovan pazham, refer notes for substitute)
  • 1/2 cup Coconut bits (thengakothu)
  • 1.5 tbsp Black sesame seeds
  • 1/2 – 1 tsp Baking soda
  • 1 tbsp Ghee
  • Oil (for deep frying, I used coconut oil)

Instructions

  • Add 1 cup water to jaggery and melt it. Strain the jaggery and let it cool completely.
  • Fry the black sesame seeds and coconut bits in ghee till it turns golden brown.
  • Grind the bananas first, add 2 tbsp of melted jaggery to the ground banana and grind again till you get a smooth paste.
  • Mix together rice flour, wheat flour,ground banana and melted jaggery. Add water little by little till you get the consistency of idli batter. You may need around 1-1.5 cups of water. Add fried coconut bits and sesame seeds and baking soda to the batter. MIx well.
  • Keep aside the batter for 30-45 mins. If the batter turns too thick after resting, add extra water to loosen it and stir well. Heat oil in appachatti (pan), when the oil is really hot, reduce the flame to low-medium. Drop tablespoons of batter to the chatti. Keep turning the unniyappams in between, till you get a golden-dark brown colour on both sides. Drain excess oil on tissue paper.

Notes

If you want a crispier unniyappam, substitute wheat flour with rice flour. I dont like the overpowering taste of banana in unniyappam, so the qty of banana used is less. If you like a dominant banana flavour, add extra banana. You can also use chiquita banana to make unniyappam. You can store it @ room temp for 2-3 days and in fridge for 1 week. Microwave a few seconds before serving. We got around 30-35 unniyappam with the above qty. You can also make the unniyappam without the unniyappa chatti, though the shape may not come out well.
Tried this recipe? Let others know by…mentioning @mariasmenu or tagging #mariasmenu
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