Unniyappam (Sweet rice fritters)

Unniyappam is the traditional snack of Kerala.It’s an unavoidable item in special occasions like Vishu and Onam and unniyappam has been the offering in many temples in Kerala as prasadam(food that has been offered to god).

This delicious sweet rice fritters got its name from its size” unni” means small and “appam” means cake So …..unniyappam means small cake.This deep fried delicacy is prepared from rice,molasses,banana,black sesame seed,dry ginger powder and ghee.It has an aromatic flavor of cardamom and coconut.We are using a special vessel name as “unniyappa kara/unniyappa chatty” for making unniyappam.

Unniyappam is cooking in all parts of Kerala,but you can see some variations.You can use raw rice or rice flour for making unniyappam,If you are using rice flour use well roasted rice flour.I am normally making unniyappam with raw rice.The size of unniyappam may vary depends on the size of vessel.So here is the recipe of delicious Kerala Unniyappam……

Print Recipe

Unniyappam (Sweet rice fritters)

Unniyappam is the traditional snack of Kerala.It's an unavoidable item in special occasions like Vishu and Onam and unniyappam has been the offering in many temples in Kerala as prasadam(food that has been offered to god). This delicious sweet rice fritters got its name from its size" unni" means s

Course

Snack

Cuisine

South Indian

Cook Time

60 minutes

Servings

serving

Ingredients

• 1 cup white rice (pachari)
• 200 g molasses jaggery /
• 3 nos banana (palayam kodan)
• 2 coconut slices (thenga kothu) table spoon
• 1 teaspoon black sesame
• 1/4 teaspoon cardamom powder (optional)
• 1/4 teaspoon ginger dry powder (optional)
• 2 teaspoons all purpose flour (optional)
• 2 pinchs soda bicarbonate
• 3/4 cup water
• ghee
• coconut oil

Course Snack Cuisine South Indian Cook Time 60 minutes Servings serving Ingredients 1 cup white rice (pachari) 200 g molasses jaggery / 3 nos banana (palayam kodan) 2 coconut slices (thenga kothu) table spoon 1 teaspoon black sesame 1/4 teaspoon cardamom powder (optional) 1/4 teaspoon ginger dry powder (optional) 2 teaspoons all purpose flour (optional) 2 pinchs soda bicarbonate 3/4 cup water ghee coconut oil

Instructions

1. Clean and soak rice in water for at least 5-6 hour.(if using rice flour well roast it and keep aside.)
2. Melt jaggery with 3/4 cup water in a low flame and make a thick syrup,switch off flame and strain for removing impurities.
3. drain the water from rice and grind rice along with jaggery syrup to a semi coarse batter.(if you touch the batter you should feel some grains in it).if the batter is too thick add more water,the batter should have a dropping cosistency.transfer the batter in to a large bowl.
4. heat ghee in a pan and fry coconut slices until it become light brown.remove from pan and keep aside.
5. in the same pan add black sesame seed and roast it for few minutes remove it from pan and keep aside.
6. peel and mash banana,then add this to the rice batter.add all other ingredients except ghee and coconut oil.mix all ingredients together thoroughly and make a soft thick batter of dropping consistency.
7. tightly close the bowl and keep aside for 5-6 hours or overnight(if you are in a hurry keep aside for 20-30 minutes then prepare unniyappam but if you want the exact softness you should keep the batter at least 6 hours.)
8. Heat unniyappa chatty(vessel)pour oil in each cell till half of the cell is filled.
9. let the oil become hot(not smoking hot,medium).once the oil gets hot lower the flame.
10. drop spoonful of batter in to each cell,and deep fry both sides in a medium flame until it become golden brown,(make sure you pour the batter up to half of the cell,once the bottom side become golden dark brown turn the unniyappam and cook the other side,add more oil whenever needed.)repeat the same until you finish the batter.
11. transfer the cooked unniyappams in to a paper towel.
12. serve and enjoy!!!