Unniyappam
Unniyappam or unni appam is a traditional Kerala style sweet treat. This version uses rice flour and ripe banana. No fermentation required.
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Ingredients
- 1 cup Rice flour
- 1 cup Jaggery, grated (use less if you like your sweets less sweeter)
- ½ cup Water
- ½ teaspoon Ground Cardamom
- 2 teaspoons Ghee/ Clarified butter
- 1 Medium Banana, mashed
- 2 tablespoons Coconut bits (optional)
- 2 tablespoons Sesame seeds (optional)
Instructions
- In a medium size sauté pan on medium heat, dry roast rice flour for 3~4 minutes. stirring frequently. Remove into a mixing bowl.In the same pan, heat jaggery and water. Once jaggery melts. Turn off the heat and add the jaggery syrup to the rice flour in the bowl. Add cardamom, ghee, mashed banana, coconut bits and sesame seeds (if using). Mix well until combined. Cover and set it aside for at least 1 hour.
- When ready to make unniyappam, stir the batter and if it too thick, add a little bit of room temperature milk to loosen it. Batter should be the consistency of idli batter.
- Heat a aebleskiver pan and add 2 teaspoons oil in each slot. Fill each slot with the batter and cook until golden brown. Flip the unniyappam and cook on the other side until golden brown. Serve hot or at room temperature.
Nutrition
Calories: 73kcal | Carbohydrates: 15g | Protein: 1g | Fat: 1g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Cholesterol: 1mg | Sodium: 0.5mg | Potassium: 28mg | Fiber: 0.4g | Sugar: 9g | Vitamin A: 3IU | Vitamin C: 0.5mg | Calcium: 11mg | Iron: 0.2mg
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