Monday, 13 February 2012


  Unniyappam (literally means small ricecake) 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:

Ingredients :-
  •  Raw rice flour(pacha aripodi) - 2 cup or soak idli rice for 4-5 hrs and grind it in a mixer to form a batter
  •  Small banana - 2 ripe, mashed well (kadhali pazham or palayam kodan)
  •  Jaggery - 1/2 - 3/4 cup
  •  Cardamon powder - 1/4 tsp
  •  Black sesame seeds - 1 tsp  
  •  Coconut bits(thenga kothu) - 3 tbsp (Fry them in oil or ghee until golden brown)
  •  Ghee - to fry the coconut bits
  •  Salt - a pinch
  •  Coconut oil or ghee- For deep-frying
Preparation Method :-
1. Melt the jaggery in little water(around 1/2 - 3/4 cup). Strain to remove any impurities. Mix the rice flour, mashed banana, cardamom powder, fried coconut bits, melted jaggery and salt together to form a thick batter. You can mix it with your hands. Keep it aside for  about 4 - 5 hrs ( or until it ferments. It takes only 1-2 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. When the oil gets hot, fill  3/4th of each depression with the batter and fry them at medium heat, uncovered. When one side is cooked, flip over using a fork and fry until golden brown on both sides. Remove and drain onto a tissue paper. Serve warm.


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