Unniyappam | Inippu Appam | Onam Recipes

Wishing all readers Happy Onam.  For me Onam used to be having moong dal payasam, banana chips, unniyappam and other goodies that our Malayali neighbor aunty used to share with us.  After long time I enjoyed Onam last year with colleagues over sadhya of which managed to post Beans Thoran and Puli Inji, I was suppose to carry unniyappam on special demand but last moment I couldn’t do that.  To makeup for that this year I thought of preparing and posting to feast virtually ex-colleagues whom am missing a lot now! 
 

Unniyappam recipe is much easy than it sounds, I got this recipe from our neighbor aunty long ago.  Traditionally it’s deep fried in unniyappam pan which is deeper to hold oil but here I added less oil, you can do in any way you wish.  If you have ripe banana try any day for evening snack, don’t wait for Onam to enjoy these delicious unniyappam.



Ingredients:
Rice Flour - 1 cup
Ripe Banana – 1 [Kadhali pazham/palayam kodan variety preferred]
Jaggery - 3/4 cup
Black Sesame Seeds – 1/2 tsp
Cardamon Powder - 1/4 tsp
Coconut Pieces - 2 tbsp [ I used grated coconut]
Ghee – 1 tbsp
Salt - a pinch
Water – 3/4 Cup
Coconut Oil/Ghee -  For frying



Method:

1. Melt the jaggery in water, strain to remove any impurities and keep aside. Fry coconut pieces in ghee until golden brown.

2. Mash banana well in a small bowl and keep aside. In another bowl add rice flour, salt, cardamom powder, fried coconut, sesame seeds.

3. Add mashed banana, melted jaggery water and mix well to form thick batter.

4. Batter should be like idli batter consistency.  Cover and keep aside to ferment for 1-2 hour.   Heat unniyappam or paniyaram pan, add 1/2 tsp of oil or ghee in each hole and fill it up with prepared batter.

5. Cook in medium heat until sides of appam gets brown, gently flip over other side, drizzle little oil and cook until golden brown.

Serve warm.


Notes ~
~ If batter is too thick add little water or milk. Or if batter is runny add rice flour, consistency should be similar to idli batter.
~ For deep frying fill paniyaram pan with oil and fry appam.  Oil will float on top of each hole.
~ You can ferment batter 5-6 hours if time permits.  I heat up my microwave for 30 seconds and keep batter inside for 2 hours.
~ If you don’t have paniyaram pan you can deep fry these in wok like small pakodas.
~ You can use wheat flour instead of rice flour too.

Have a nice day ~~

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