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Kerala Unniyappam

Kerala Unniyappam

Cooking Time

Preparation Time : 60

Cook Time : 10

Total Time : 70


Serves 5

  • Raw Rice 2 cups

  • Maida 1/2 cups

  • Banana 2 nos

  • Jaggery 3/4 cups

  • Coconut bits (chopped) 2 tbsp

  • Cardamom powder 3/4 tbsp

  • Ghee 1 tbsp

  • Water 3/4 cups

  • Oil for frying 3 cups


  • 01

    Rinse and soak rice overnight in water for around 4-5 hours.

  • 02

    Drain the water and grind it to a semi coarse batter.

  • 03

    Grind the bananas (preferably palayamkodan pazham / Dwarf Cavendish) to thin paste.

  • 04

    Add the melted jaggery (strain it, if it has impurities) to the ground banana and make it into a fine paste.

  • 05

    Mix together rice batter, maida, banana – jaggery paste well.

  • 06

    Add water little by little, but the batter should be semi thick (not be too thin nor too thick) with dropping consistency.

  • 07

    Fry the coconut bits in the ghee and keep it aside.

  • 08

    Add the fried coconut bit and cardamom powder to the batter.

  • 09

    Keep it Idle for 30-45 minutes.

  • 10

    Heat oil is paniyaram pan /unniyappam kara / appachatti, and when the oil is hot, lower the flame to medium.

  • 11

    Drop tablespoons of batter to the pan and fill the pits with the batter up to a little more than 3/4th full.

  • 12

    When the bottom get a golden dark brown, turn the unniyappam with a spoon and cook the other side too.

  • 13

    Once cooked, remove and drain on a kitchen towel.



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