Unniyappam

Unniyappam is believed to be among Lord Krishna’s favourite dishes. History of Unniyappam is – it was served as a prasadam in temples of Kerala. It promotes the bonding of communities. The dessert is named after the Malayalam terms “unni,” meaning little, and “appam,” meaning rice pancake. In English called as ” sweet fritters”.

Unniyappam is a popular traditional snack from Kerala that’s cherished for its sweet, crispy edges and soft, fluffy center. Made with rice flour, banana, and jaggery, this small round delicacy is a staple during festivals and family gatherings. Whether you’re nostalgic for your grandmother’s cooking or trying it for the first time, Unniyappam is also known as Karallapam / Karayappam in south India and is a treat that never disappoints.

Recipe Overview

Ingredients	Serving Size	Prep Time	Cook Time	Total Time	Course	Cuisine
Simple & Pantry-Friendly	15-20 pieces	15 minutes	25 minutes	40 minutes	Snack	South Indian, Kerala

Ingredients

• 1 cup rice flour (preferably roasted)
• 1 ripe banana (medium-sized, mashed)
• 1/2 cup jaggery (melted and strained)
• 1/4 teaspoon baking soda (optional, for fluffiness)
• 2 tablespoons grated coconut (fresh or dry)
• 1/4 teaspoon cardamom powder
• 1/2 to 3/4 cup water (adjust as needed for batter consistency)
• Oil or ghee (for frying)

Instructions

Step 1: Prepare the Jaggery Syrup

1. Heat 1/2 cup jaggery with 2-3 tablespoons of water in a pan.
2. Stir until the jaggery melts completely. Strain to remove impurities and let it cool.

Step 2: Make the Batter

1. In a large mixing bowl, combine rice flour, mashed banana, and the cooled jaggery syrup.
2. Add cardamom powder, grated coconut, and a pinch of baking soda.
3. Gradually pour water to make a thick yet pourable batter (like pancake batter). Mix well to avoid lumps.
4. Let the batter rest for 10-15 minutes to enhance flavor.

Step 3: Fry the Unniyappam

1. Heat an unniyappam pan (or appe pan) and add a little oil or ghee in each cavity.
2. Once hot, pour a spoonful of batter into each cavity, filling them about 3/4 full.
3. Cook on medium-low heat until the edges turn golden brown.
4. Flip gently with a skewer or spoon, allowing the other side to cook until crisp.
5. Remove once evenly cooked and drain on paper towels.

Serving Suggestions

Serve Unniyappam warm with a cup of filter coffee or chai. These little treats stay fresh for a couple of days when stored in an airtight container, making them perfect for festive gifting or road trips.

Conclusion

Unniyappam is not just a recipe; it’s a nostalgic bite of Kerala’s culinary heritage. With simple ingredients and an easy-to-follow process, it’s perfect for any occasion—whether it’s a festive feast or an evening snack.

Give it a try and let the sweet aroma fill your kitchen! 🍌✨

Notes | FAQ

– In case you can’t find fresh coconut for adding, you can instead use grated coconut. You can however skip the roasting step.

– Even though using non-stick paniyaram pan, adding generous amount of oil will help the appam to crisp up and achieve the best taste.

– I did not add sesame seeds, however adding it is recommended to get the authentic taste.

– Overripe bananas gives the best taste to the dish.

• Ensure the batter is neither too thick nor runny for soft and fluffy unniyappam.
• For added crunch, toast the grated coconut lightly before mixing it into the batter.
• Use ghee for a richer flavor and aroma.