Kerala unniyappam recipe

Unniyappam Recipe – Kerala Unniappam – Neyyappam – Neiappam

RECIPE COURTESY – USHA RAMCHANDRAN

MADE BY SHWETA GALINDE 

Unni appam, also called Karollappam is a small round snack made from rice, jaggery, banana, roasted coconut pieces, roasted sesame seeds, ghee and cardamom powder fried in oil. Variations of this organic and spongy fried batter using jackfruit preserves instead of banana is common from the late 2000s.

EBLESKIVER is a similar dish in the Danish cuisine. Pan used to make it is similar to the one for Unni appam’s.

Unniyappam-Unniappam, a traditional recipe and popular snack of KERALITES  A fluffy deep-fried rice sweet fritter similar to Dutch Aebleskiver. is a variation of Neyiappam, where we add mashed banana to the batter. Unni in Malayalam means small, Ney/Nei means GHEE, and Appam means small rice cake. Unniyappam-Unniappam used as a ritual offering, in temples in Kerala (South India).

INGREDIENTS

• Raw rice – 1 cup
• Jaggery powder – 1 or  1/1/4cup
• Cardamom pwdr – ¾ tsp
• Finely chopped coconut fried in ghee – 2 tbsp
• Banana – 1 big or 2 small
• Baking soda – 1/4 tsp
• Appe pan
• a mixture of ghee + oil to fry

CLICK ON THE LINK FOR FULL VIDEO – https://www.youtube.com/watch?v=kVlLW7SHRHU&t=13s

METHOD

Soak the rice for 3 or 4 hrs.

Just add 1 or 2 tbsp water , not more than that .

Now add jaggery powder and grind it .

Add banana and grind to fine  batter of medium consistency  .

The batter should not be very thin

Transfer to a bowl .

Add cardamom pwdr + coconut bits and give a nice mix .

If you want , you can ferment the batter for minimum 2 hrs or even overnight will do. .

I used it directly.

Add baking soda and give a nice mix.

*Baking soda is must as I have not fermented .

Heat a appe pan and add 1 tsp of ghee to each partition .[ more the ghee better the taste ]

The appe has to be fried in ghee so dont add less ghee .

Pour the  batter to fill each partition .The pan has to be hot .

Cover and cook for 1 or 2 minute on medium low flame.

Check if it browns from down then flip and cook  .

Flip  with the appe skewer or a spoon and add more ghee if dry.

Cook for another 1 or 2 on medium flame until golden brown and internally it gets cooked.

Unniyappams are ready to serve.

POINT TO BE NOTED – Indolium or iron appe pans give more even and perfect browning.

NOTES 

1. If you don’t have appe pan, heat about one or two inch of oil/ ghee in a kadai and use one laddle to spoon the batter. You can make only one at a time. 
2. Instead of banana we add ¼ cup grated coconut .
3. Be generous in adding ghee otherwise it may not get even browned. If you are guilty in adding a lot of ghee,
4. This needs no fermentation as we are adding baking soda , but making the batter an hour or more before is better.
5. Ghee adds more flavour .
6. You can combine  ghee + oil to fry .
7. we get dark colour because of the jaggery we use, so the colour of these appes depend on the colour of jaggery .
8. Just like any other swet dish preparation , here also we can add a pinch of salt .
9. Cooking soda helps in cooking the inside of the paniyarams and also helps in  softness.
10. Be generous in adding ghee otherwise it may not get even browned.

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