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.