Unniyappam is a popular sweet snack or dessert from Kerala, a state in South India. It is typically made during festivals like Onam or as an offering to deities in temples. Unniyappam is made using a special appe or paniyaram pan with small, round cavities.
The batter is prepared with a combination of rice flour, mashed bananas, jaggery (a type of unrefined sugar), and coconut, and flavored with cardamom. The batter is then deep-fried in ghee or oil until golden brown, resulting in small, round, and crispy dumplings.
The shape of unniyappam resembles a small, round, puffed ball with a soft and spongy interior. It is commonly enjoyed as a snack or served as an offering in temples during religious festivals like Onam and Vishu.
Unniyappam is cherished for its rich and sweet flavor, combining the natural sweetness of ripe bananas and jaggery with the aromatic notes of cardamom. The presence of coconut adds a delightful texture and imparts a mild tropical taste. It is a beloved treat among locals and visitors alike, and its popularity has spread beyond Kerala to other parts of India and even internationally.
In addition to its delicious taste, unniyappam also holds cultural significance in Kerala. It is often associated with festive occasions and is prepared during special celebrations and family gatherings. The preparation and sharing of unniyappam are considered a symbol of hospitality and togetherness, fostering a sense of unity and joy among people.
Overall, unniyappam is a delightful South Indian sweet snack that showcases the unique flavors and culinary traditions of Kerala. Whether enjoyed as a personal treat or shared with loved ones, it continues to be a favorite indulgence for those who appreciate the rich and diverse cuisine of the region.
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- 1 cup rice flour
- 1/2 cup jaggery (unrefined cane sugar), grated or chopped
- 2 ripe bananas, mashed
- 1/4 cup grated coconut
- 1/2 teaspoon cardamom powder
- A pinch of baking soda
- Ghee or oil for frying
- In a mixing bowl, combine the rice flour, grated jaggery, mashed bananas, grated coconut, cardamom powder, and baking soda. Mix well to form a thick batter. If the batter appears too thick, you can add a little water to adjust the consistency.
- Allow the batter to rest for about 2-3 hours to allow it to ferment. This step is optional, but it helps enhance the flavor and texture of the recipe.
- Heat the appachatti or appe pan on medium heat and add a small amount of ghee or oil into each cavity.
- Once the ghee or oil is hot, spoon small portions of the batter into each cavity of the appachatti, filling them about 3/4th full.
- Allow it to cook on medium-low heat for a few minutes until the bottom side turns golden brown.
- Using a skewer or a fork, carefully flip the unniyappam over to cook the other side. Add more ghee or oil if needed.
- Cook until both sides are evenly golden brown and are cooked through.
- Remove the cooked it from the appachatti and place them on a paper towel to absorb any excess oil.
- Repeat the process with the remaining batter until all the unniyappam is cooked.
- Allow it to cool slightly before serving.
- Unniyappam is typically enjoyed warm. It can be served as a snack or dessert. You can store any leftovers in an airtight container and consume them within a day or two for the best taste and texture.