UNNIAPPAM  is a small round dumpling like snack made from rice, jaggery, banana, roasted coconut pieces, roasted sesame seeds, ghee and cardamom powder fried in oil. It is a popular snack in kerala specially made during festivals.

Preparation time : 12 hours

Cooking time: 30 mins

Yield: 30 to 40


  • Raw rice: 2 large cups
  • Jaggery: 300 gms
  • Small bananas: 3 (preferably palazhamkodam)
  • Coconut pieces: 2 tbsp
  • Black sesame seeds: 1 tbsp
  • Cardamom powder: 1 tbsp
  • Salt: a pinch
  • Ghee : 1 tbsp
  • Dry ginger powder: 1/2 tsp
  • Baking soda: 1/2 tsp
  • Coconut oil: for frying


  • Soak rice in water for 4 hours.
  • After 4 hours drain water and grind rice along with melted jaggery water into fine paste with very little coarseness .
  • Now add bananas to this paste and grind again.
  • Pour this batter into a vessel and mix salt, cardamom powder, dry ginger powder and keep it for 8 hours. This makes the unniappams more softer as the batter gets fermented.



  • Heat ghee in a wok, add coconut pieces finely chopped and roast till it becomes golden brown.
  • In the same oil add black sesame seeds and roast for a minute.
  • Add this to the batter after 8 hours and mix well.
  • Add baking soda and mix.


  • Heat oil in unniappam vessel.


  • Once the oil gets heated add a spoonful of batter in each circles.


  • After a minute try to flip it with a spoon and you can either fry it in the same vessel till it becomes golden brown or you can remove it and fry it in a separate wok. If not you will have to keep on adding oil.


  • Once it becomes golden brown, drain and keep aside.

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