Unniappam is the signature recipe of Kerala’s temples. The bananas and jaggery complement each other so well. Unlike the sweet kuzhi paniyarams, the rice batter is not fermented for a long time in this recipe. Raw Rice gives the unniappams a smooth texture. The ghee adds to the flavour of jaggery and banana.
How To Prepare Unniappam Easily?
Prep Time 5 hours (soaking time)
Cook Time 30 mins
Raw rice 1 cup (soak for 5 hours)
Jaggery (powdered) 1 1/4 cup
Cooking soda 1 pinch
Cardamom 2 nos.
Yellow banana 2 nos
Finely chopped coconut pieces 1 tbsp
Ghee for shallow frying (roughly 1/2 tsp for one unniappam)
1. Wash and soak raw rice for 5 hours.
2. In the meantime, add 1/2 cup of water to the jaggery powder. In a thick vessel, boil this till the jaggery dissolves completely. Strain the syrup
3. In a grinder, add the soaked raw rice with just enough water. Do not add too much water as you have to add the jaggery syrup as well.
4. While the rice is getting ground, add the jaggery syrup little by little. Adjust to the sweetness you prefer. Accordingly add more or less. (But do not add too more than 1 1/2 cup of jaggery.)
5. Once the batter is smooth. Transfer to a container. Then add mashed yellow bananas and crushed cardamom. Leave the batter at room temperature for 5 hours.
6. The batter would get slightly fermented. Do not ferment it more, as the sourness would kill the taste.
7. In a pan, fry chopped coconut pieces in ghee. Add this to the batter and mix well.
8. Heat appam kadai, refer to the picture below, add 1/2 Tsp ghee on each of the segments. Using a spoon, pour a small amount of batter to each segment.
9. Shallow fry it for 5-7 mins. Using a steel stick, turn the appams and cook both sides.