Unniyappam
Veg
Vegan
Small, spherical fried rice cakes made with rice flour, jaggery, ripe banana, and cardamom — cooked in a special appe pan. A temple offering and popular festival sweet, unniyappam has a crispy exterior and a soft, sweetly fragrant centre.
Cuisines
Travancore
Kerala
Best for
Snacks
Dessert
Recipe
Prep: 30 min
Cook: 30 min
Total: 60 min
2-3 servings
Ingredients
| 1 cup | raw rice |
| 1 cup | jaggery |
| 1 cup | grated coconut |
| 1 teaspoon | cardamom powder |
| 1 tablespoon | sesame seeds |
| 1 tablespoon | ghee |
| 1 pinch | salt |
| as needed | water |
| as needed | oil for frying |
Instructions
- 1 Wash and soak the raw rice in water for 3-4 hours.
- 2 Drain the water and grind the rice to a fine batter, adding water as needed.
- 3 Melt the jaggery in a little water over low heat to make a syrup, and strain to remove impurities.
- 4 Mix the jaggery syrup with the rice batter.
- 5 Add grated coconut, cardamom powder, sesame seeds, ghee, and a pinch of salt to the batter and mix well.
- 6 Let the batter rest for about 30 minutes.
- 7 Heat the unniyappam pan and add a little oil in each cavity.
- 8 Pour the batter into each cavity, filling them halfway.
- 9 Cook on medium heat until the edges start to brown, then flip and cook the other side until golden brown.
- 10 Remove the unniyappams from the pan and drain excess oil on paper towels.
Tips
Ensure the batter is of pouring consistency; not too thick or too thin.