April 16, 2024
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      wellhealthorganic.com

Unniyappam

wellhealthorganic.com Unniyappam: Unniyappam, delightful sweet fritters originating from Kerala cuisine, are crafted from a blend of rice, banana, select spices, and coconut.

Unniyappam

  • Preparation Time: 3 hours and 20 minutes
  • Cooking Time: 30 minutes
  • Total Time: 3 hours and 50 minutes
  • Cuisine: Kerala, South Indian
  • Course: Dessert
  • Diet: Gluten-Free, Vegan
  • Difficulty: Moderate

Ingredients:

For Soaking Rice

  1. 1 cup rice or 200 grams (any short-grained variety)
  2. Water, as needed

For Frying Coconut

  1. ½ tablespoon oil for frying coconut
  2. 3 tablespoons chopped fresh coconut

Other Ingredients for Unniyappam

  1. 2 medium-sized bananas or 175 grams (with peel) or ¾ cup chopped bananas
  2. 1 teaspoon black sesame seeds
  3. ½ cup jaggery powder, or to taste
  4. ¼ cup water, or as needed
  5. 3 to 4 green cardamoms
  6. ½ teaspoon cumin powder
  7. ½ teaspoon dry ginger powder
  8. ¼ teaspoon baking soda (optional, for soft texture)
  9. ½ to 1 teaspoon coconut oil or ghee for each mould

Also Read: Broccoli Soup Recipe

Instructions:

Soaking Rice

  1. Rinse rice thoroughly in water, then soak it in enough water for 3 to 4 hours or overnight.
  2. Drain the water and transfer soaked rice to a grinder jar.

Frying Coconut

  1. Heat ½ tablespoon coconut oil or ghee in a small pan.
  2. Add chopped coconut pieces and fry until golden, stirring often.
  3. Transfer fried coconut pieces along with remaining oil to the batter.

Making Unniyappam Batter

  1. To the soaked rice in the grinder, add chopped bananas, jaggery powder, and seeds from green cardamoms.
  2. Add water as needed and grind to a semi-fine consistency resembling rava.
  3. Transfer the batter to another bowl or pan.

Making Unniyappam

  1. Heat an appe chatti pan and add coconut oil in each mould.
  2. Pour batter into moulds using a spoon until ¾ full.
  3. Cook on low to medium-low flame until the base is golden and crisp.
  4. Turn over each unniyapam with a wooden skewer or stick for even cooking.
  5. Once golden and crisp from all sides, place them on kitchen paper towels.
  6. Repeat the process with the remaining batter. No extra oil is needed if there’s oil in the moulds.

Also Read: Parwal Ki Sabji

Serving

Serve unniyappam warm or at room temperature as a sweet snack. They can also be kept warm in a casserole for some time.

  • Yield: 28 unniyappam
  • Storage: Store at room temperature for 1 to 2 days or refrigerate.

Notes:

  • This recipe can be easily scaled up.
  • Adjust jaggery quantity based on banana sweetness and personal preference.
  • Ghee can be used for frying instead of coconut oil.