Traditional Kerala Unniyappam Recipe

Ingredients

  • 1 cup Rice
  • 1/2 cup Jaggery
  • 1/4 cup Water
  • 2 ripe Bananas
  • 1/2 tsp Baking Soda
  • 1/4 cup Ghee (Clarified Butter)
  • 2 tbsp Sesame Seeds
  • 2 tbsp Coconut Pieces
  • 1/2 tsp Cardamom Powder

Steps and instructions

  1. Soak the rice in water for 4-5 hours, then drain well.
  2. Grind the rice in a mixer until it turns into a smooth paste.
  3. In a pan, melt the jaggery with water until it becomes a syrup.
  4. Peel and mash the bananas, then add them to the rice paste.
  5. Add the jaggery syrup to the rice and banana mixture. Mix well until combined.
  6. Add baking soda and cardamom powder to the mixture. Stir well.
  7. In a separate pan, heat the ghee and lightly fry the sesame seeds and coconut pieces until golden brown.
  8. Add the fried seeds and coconut to the batter. Mix well.
  9. Heat a paniyaram pan with ghee. Pour spoonfuls of batter into each hole.
  10. Cook the unniyappam on low-medium heat. Flip each one when the bottom turns golden brown.
  11. Cook until both sides are golden brown. Remove from pan and drain on a paper towel.
  12. Repeat with remaining batter. Serve warm.

Tools for making

  • Mixing Bowl - A large bowl to mix the ingredients.
  • Mixer - A kitchen appliance used to grind the rice into a smooth paste.
  • Pan - A utensil used to melt the jaggery and fry the sesame seeds and coconut pieces.
  • Paniyaram Pan - A special pan with multiple round cavities to cook the unniyappam.
  • Spatula - A flat utensil used for stirring and flipping the unniyappam.
  • Paper Towel - Used to drain the cooked unniyappam and remove excess oil.
  • Measuring Cups - To accurately measure the ingredients.

Recipe variations

  • Adding a pinch of cardamom powder to the batter for extra flavor.
  • Incorporating grated coconut directly into the batter for a more pronounced coconut taste.
  • Using a combination of jaggery and sugar for a different level of sweetness.
  • Adding a handful of chopped nuts, such as cashews or almonds, to the batter for added crunch.
  • Replacing rice with wheat flour or semolina (rava) for a variation in texture.
  • Adding a spoonful of soaked and drained black raisins to the batter for a burst of sweetness.
  • Dipping the cooked unniyappams in a sugar syrup for a sweeter and stickier version.
  • Using ghee or butter instead of oil for frying for enhanced flavor.
  • Adding a pinch of saffron strands soaked in warm milk to the batter for a beautiful golden color.
  • Replacing the bananas with mashed jackfruit for a unique and tropical twist.

Recipe overview

Unniyappam is a traditional South Indian sweet treat that's beloved for its unique flavor and texture. Its main ingredients are rice, jaggery, and bananas, which are combined to make a smooth yet slightly textured batter. The batter is then fried in ghee, resulting in deliciously golden, sweet balls that are crispy on the outside, and soft on the inside. A hint of cardamom elevates the flavor, while the addition of sesame seeds and coconut gives a delightful crunch. The recipe is not too complicated, but it does require some preparation and patience, especially during the frying process. The end result is definitely worth the effort, perfect for festivals, family gatherings, or simply when you're in the mood for something sweet and satisfying. You're going to love making and eating Unniyappam!

Common questions

  1. Can I use any type of rice for making unniyappam? You can use any variety of raw rice or parboiled rice for this recipe.
  2. Can I substitute jaggery with sugar? While jaggery is traditionally used, you can substitute it with an equal amount of brown sugar if desired.
  3. Can I skip adding baking soda? Baking soda helps in making the unniyappam fluffy. It is recommended to include it in the recipe, but you can skip it if you prefer a denser texture.
  4. Can I use oil instead of ghee? Ghee adds a traditional flavor to unniyappam, but you can use oil as a substitute if needed.
  5. Can I make unniyappam without a paniyaram pan? If you don't have a paniyaram pan, you can use a regular frying pan with a little more oil/ghee, and shape the batter into small round balls. Flip them gently using a spoon or spatula.
  6. How long can I store unniyappam? Unniyappam can be stored for up to 2-3 days at room temperature in an airtight container.

Serving dishes and utensils

  • Mixing Bowl - A large bowl for mixing the ingredients together.
  • Mixer/Grinder - A kitchen appliance used to grind the soaked rice into a smooth paste.
  • Pan - A flat-bottomed cooking utensil used to melt the jaggery and fry the sesame seeds and coconut pieces.
  • Paniyaram Pan - A specialized pan with multiple small, round cavities used to cook the unniyappam.
  • Spatula - A flat utensil for stirring and flipping the unniyappam.
  • Paper Towel - Used to drain excess oil from the cooked unniyappam.

Origin stories

Unniyappam, a sweet delicacy from the southern part of India, particularly Kerala, is deeply intertwined with the region's festive and cultural practices. These little sweet dumplings, made of rice, banana, and jaggery, are often offered as prasadam (a religious offering) in many temples across Kerala, especially during the festival of Vishu and Onam. So cherished is unniyappam in Kerala that there's even a temple, Kottarakkara Sree Maha Ganapathy temple, that's famous for its unniyappam offerings to the deity. These sweet fritters are not just a culinary delight but a symbol of Kerala's rich culture and tradition, adding a sweet touch to their celebrations and spiritual practices.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.