unniappam recipe with step by step photos – a tasty prasadam for Gokulashtami
unniappam is a traditional Kerala snack recipe which is made from raw rice. Here I have made use of raw rice but if it is not available or u want to make it fast for a guest, then you can make use of rice powder ( slightly roasted)
Unniappam is a malayalam word which means small rice cakes which is loved by almost every one in Kerala. It is also used as offerings in temples
Unniappams are made in a special pan called as appa kallu. You get various appa kallu in the market. There are non stick ones also available today which can be vary well made use of if you prefer very less oil.
My appa kallu is a very old one which was given to me by my grandmother. It is made of bell metal and is very heavy.
preparation time: 2 hours
cooking time: 25 minutes
recipe type: sweet
serves: 4 – 5
equipment used: paniyaram pan, mixer grinder
ingredients for unniappam
- raw rice – 2 cups
- jaggery – 1 cup
- coconut bits – 1/2 cup
- black sesame seeds or ellu – 1 teaspoon
- ripe banana – 3 (cherupazham / palayankodan)
- coconut oil + ghee – as required for frying
- cardamom powder – 3 – 4 pods
- salt – a pinch
how to make unniappam recipe with step by step photos
1. Soak raw rice in water for 2 hrs.
2. Add powdered jaggery to a pan. Add 1/4 cup of water and melt it . Strain the impurities. Again boil the jaggery mixture for a few minutes till you get a thick syrup. You don’t need any string consistency. The syrup should not be watery. Let it cool.
3. Drain the excess water from the rice, transfer it to a mixer jar. Give it two or three pulse. You will see that it has reached a powder stage. Add very little water and grind it to a smooth paste.
4. If you feel difficult to grind it without water, then add the prepared jaggery syrup and grind it. Transfer it to a bowl.
5. Now to the same jar, add banana and grind it. Add the ground banana to the batter.
6. Now add coconut bits, sesame seeds, cardamom powder, mix well. Our unniappam batter is ready. It should be thick. If you want, you can fry the coconut bits in ghee and then add it to the batter. Keep this batter aside covered for 1 or 2 hours.
7. Heat an appa kallu. Add oil and ghee. I have used equal amount of oil and ghee to all the holes of the pan so that it is half full.
8. Let the oil get hot. Then reduce the flame to low.
9. Add batter to each portion of the pan with a tablespoon.
10. Increase the flame to medium, and let the appams cook in a medium flame. With the help of a fork, turn it to the other side and cook till done. If the appam is cooked well, then the appam will rotate in the pan.
11. Once done, remove them from hot oil using a skewer or using a fork.
12. Place them on an absorbent paper to drain excess oil.
13. Repeat the same procedure with the rest of the batter.
14. unniappam is ready. Once cool, store them in an air-tight container.
1. If you are using rice powder, then roast it a little so that the raw smell goes off. Then add water to it and the other ingredients and mix nicely. Keep for 10 min. Then start frying
2. This can be made using rawa and maida mix also. ( I will put it in detail in another post)
3. Another alternative is by using wheat