Blogging Marathon# 35: Week 2/ Day 3
Theme: Regional Dishes – Course Specific
Dish: Snack — Unniyappam/ Unni Appam
For Day 3 of BM# 35, I wanted to try any authentic breakfast dish from Kerala. After looking through the google search results for Kerala Breakfast recipes, Appam looked very traditional and authentic. But after seeing a couple of you tube videos, I decided it’s not time for me to make appam. We are currently experiencing bitter cold temperatures and I’m sure the appam batter is not going to ferment to make soft & fluffy appams. So I went back looking for other options to make.
Then I came across these Unniyappams/ Unni appams. Saw a youtube video and the recipe looked simple enough to make. I already have a few bananas riping away, so thought this is a good use for those too.
Unniyapam is a traditional Kerala sweet that is offered as prasad in temples and is also served as snack. These can be made by soaking and grinding raw rice, but lazy that I am I found a recipe that uses rice flour instead. I also used much less oil than showed in the you tube video. I skipped the traditionally used coconut bits because my son is not a fan of coconut.
I really liked how they turned out. They are crispy on the outside and soft and chewy in the inside with a distinctive banana flavor. They are perfect for tea time snack.
- 1 cup Rice flour
- 1 cup Jaggery - grated (use less if you like your sweets less sweeter)
- ½ cup Water
- ½ tsp Cardamom Ground
- 2 tsp Ghee butter / Clarified
- 1 Banana - medium, mashed
- 2 tbsps Coconut bits (optional)
- 2 tbsps Sesame seeds (optional)
- In a medium size saute pan, dry roast rice flour for 3~4 minutes on medium flame, stirring frequently. Remove into a mixing bowl.
- In the same pan, heat jaggery and water. Once jaggery melts down, turn off the heat and add this mixture to the rice flour.
- Add all the remaining ingredients to the bowl and mix until well combined.
- Cover and set it aside for at least 1 hour.
- When ready to make unniyappams, mix the batter and if it too thick, add a little bit of room temperature milk to loosen it. Batter should be the thickness of idli batter.
- Heat a aebleskiver pan and add 2tsp oil in each slot. Fill each slot with the batter and cook until golden brown. Flip the unniyappams and cook on the other side until golden brown.
- Serve hot or at room temperature.
Had these long back at a tamil friends house and loved them…..would try this version….looks yum….
so tempting.. love the texture
Looks so divine and perfect.. awesome clicks too 🙂
unniyappam looks like a traditional recipe.
unniappam came out so soft and yummy!
They look so fluffy inside. I am assuming appam batter need to be fermented like regular idli / dosa batters, right? Meeru dosa / idli cheyara winterlo? Just asking. 🙂
the texture inside looks so fab
the texture inside looks so fab
Its been ages since I ate these. Looks yum.