Monday, September 16, 2013

Unniyappam Recipe/ Neyyappam/ Nei Appam | Onam Sadya Recipe

Happy Onam to all my readers and friends!! Unniyappam is a popular snack in Kerala and is usually made using rice flour, jaggery and banana. In my native, almost all the small tea shops sell Unniyappam for the evening tea time. My grandfather, buy us Unniyappam when we were kids and I am crazy about this snack. Off to the recipe:



Ingredients:
Raw Rice Flour - 1 Cup 
Coconut(Grated) - 1/4 cup 
Jaggery - 1/2 Cup 
Ripe Banana - 2 
Sesame seeds - 1/2 tsp 
Cumin Seeds - 1/2 tsp 
Cardamom Powder - a pinch 
Ghee/ Oil - fry
Method:
1. In a pan, roast the coconut by adding a teaspoon of ghee. Remove it from flame once it turns golden brown. Dissolve the jaggery in a little water by heating it in low flame. 
 2. Puree the bananas and strain impurities from the dissolved jaggery. Now mix the roasted coconut, pureed banana and the dissolved jaggery with the rice flour. The batter should be the same as the idli batter consistency. It should not be too thin. If it is thick, can add little water or milk.

3. Now add the cardamom powder, sesame seeds and cumin seeds to the batter and mix well. Allow it to ferment for about 2 hours.
4. In a paniyaram pan, add some oil or ghee until 3/4th of the hole(depression). Once it is hot, pour the batter in each hole. Allow it to cook on medium flame. Once the bottom turns golden brown, flip to cook the other side too. When cooked, remove and drain on tissue paper.

Serve it hot with evening tea :)
Points to remember:
  • The very well fermented batter gives soft unniyappams. In the summer it takes only 2 hours, but for the rest of the days allow it to ferment for nearly 4 hours. Ripe Banana helps in the fermentation, if the banana is not very ripe you can use a pinch of baking soda. 
  • Instead of ready made rice flour, you can soak raw rice for 2 hours and drain the water and dry it. Grind it to a smooth powder and follow the rest of the procedure.
  • Instead of cooking it in Ghee, you can opt for coconut oil or other oil as well. If not using ghee for frying, then add one teaspoon of ghee to the batter to enhance the flavor. 
  • I have used Poovan Pazham (banana). But you can use any variety. 
Warm Regards,
Happy's Cook - Divya

11 comments :

  1. Very flavorful and perfect unniappams.

    today's post:
    http://sanolisrecipies.blogspot.in/2013/09/caramelized-onion-tart-inspired-by.html

    ReplyDelete
  2. Lovely appam...........Looks so soft.........
    x❤x❤
    http://indianveggiesbhojan.blogspot.in/

    ReplyDelete
  3. Appam looks delicious and inviting...
    Happy Onam...

    ReplyDelete
  4. Just mouthwatering...looks delicious!

    ReplyDelete
  5. Give me that plate, i'll happily finish rite now,my favourite unniyappam.

    ReplyDelete
  6. Waited for this receipe :) looks yummy :) will give a try :)

    ReplyDelete

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