Crispy on the outside, soft and fragrant on the inside, Unniyappam is Kerala's beloved bite-sized sweet delight.
Ingredients
- 1 cup rice flour
- 2 ripe bananas, mashed
- ¾ cup grated jaggery
- ¼ cup water
- 2 tbsp grated coconut
- 1 tbsp black sesame seeds (optional)
- ½ tsp cardamom powder
- A pinch of baking soda
- 1 tbsp ghee
- Coconut oil or ghee for frying
Preparation
- Heat the jaggery with water until it dissolves. Strain to remove impurities and let it cool slightly.
- In a large bowl, combine the rice flour, mashed bananas, grated coconut, cardamom powder and sesame seeds.
- Pour in the jaggery syrup and mix into a smooth, thick batter. Add a little water if needed.
- Stir in the baking soda and ghee. Let the batter rest for 30 minutes.
- Heat an unniyappam pan and add a little coconut oil or ghee into each mould.
- Fill each mould about three-fourths full with batter.
- Cook on medium-low heat until the bottom turns golden. Flip each appam using a skewer or stick and cook the other side until evenly browned.
- Remove and drain on a paper towel. Serve warm.
Serving suggestion
Serve warm with a cup of freshly brewed Kerala-style tea or filter coffee.
