Unniyappam

உன்னியப்பம் (Unniyappam)

Unniyappam also called as unni appam is a round snack made from rice, jaggery, banana, roasted coconut pieces, roasted sesame seeds, dry ginger and cardamom mixed batter cooked in ghee. It’s a popular snack in Kerala. In Malayalam, unni means small and appam means rice cake. This snack is specially prepared during Onam festival.

Ingredients for Unniyappam

Raw rice – 1 cup
Jaggery – 1 cup
Banana – 2
Coconut – 1/2 cup (shredded)
Cardamom – 4
Dry ginger – small piece
Black sesame seeds – 1 tbs
Ghee – 1 tbs for frying + cooking Appam

Directions

Preparing Batter

Soak 1 cup of raw rice for at least 4 hours.
Heat the jaggery in a pan with 1/4 cup of water.
Stop the flame when the jaggery completely dissolved.
Filter the jaggery water and let it cools down completely.
Heat a pan and dry roast the sesame seeds until it starts popping.
Take out the sesame seeds and pour ghee.
Add shredded coconut and fry until golden brown.
Slice the banana into small pieces.
Rinse the rice with water and add to a mixie jar.
Add the sliced banana and start grinding.
Pour the jaggery water and grind to fine paste.
Pour water if needed and transfer the batter into a bowl.
Add the roasted sesame seeds and coconut.
Also add the crushed cardamom and dry ginger powder.
Mix the batter well and let the batter to ferment for 8-10 hours.
உன்னி அப்பம் batter ready.

Preparing Appam

Heat kuzhi paniyaram pan with ghee as shown in the picture.
Fill one scoop of batter into each hole and cook in a low medium flame.
Flip the paniyaram when one side is cooked.
Take out when completely cooked.
Unni Appam ready.

Notes

There are so many variations in this Appam, I tried the original traditional version.
If you don’t have much time to ferment, add baking soda and cook instantly.
Also if needed, you can add little amount of urad dal for softness.
You may add chopped coconut pieces instead of shredded coconut, because chopped pieces give more self life to the Appam