Unniyappam is a famous dessert recipe in Kerala, which is prepared during Onam sadya festival. In Tamil Nadu, they prepared this sweet at the karthikai deepam festival.
Unniyappam is a very healthy dessert, it is made from raw rice and raw sugar. At first, we need to soak the rice for several hours. We are going to ferment the batter for 5 hours.
We will get soft and delicious Unni appam.

There is another way to Unni appam. We can use rice flour instead of grinding rice, but the result is not so good. So I always prefer the method of grinding with raw materials. Another special thing is that we will prepare this sweet with delicious coconut oil. We should not skip this step, otherwise, we will not get the true taste of Unni appam.

We can make it in two ways. If you have Paniyara chatti, it can be fried. You can deep-fry unniyappam with Kadai,
. If you provide to god as neivedhyam, it means to add a little edible camphor, and then make Unni appam. Otherwise, you can skip this step.Children will like it. When they come home from school, they will crave some snacks. At that time, you can treat this dessert as a snack.It’s too healthy.

When I was young, my grandma prepared this dish and kept it in an airtight container. Come back from school. I like eating this Apam very much. It is also a mouth-watering snack. Let us understand step by step how to make this sweet.If you try this recipe, please share your feedback via the comments below,

1. Add rice to the bowl and rinse with plenty of water 2 to 3 times and soak for 4 to 5 hours.

2. Before grinding the rice, we need to prepare jaggery syrup.

3. Add some raw sugar(jaggery) and a little water to the pot to dissolve it.

4. Once dissolved, filter it and set aside,

5. It’s time to grind the soaked rice, add the soaked raw rice with cardamom,and ripe banana.

6. Add the filtered jaggery syrup little by little, grind the rice into a paste, and set it aside.

7. Add ghee, coconut flakes, and sesame seeds to the pot and fry until golden brown.

8. Add seasonings to the rice paste and stir well, add a little salt to ferment for about 3-4 hours.

9.After 3 hours, the batter was fermented. Heat Paniyara chatti, add a little ghee and coconut oil to each mold.

10. When the oil becomes hot, pour 3/4 spoon of batter into each mold.

11. Use a frying pan on medium-low heat until the bottom turns golden brown.

12. Open the other side and perform the same operation.
13. Transfer them to kitchen paper towels at a time, and do the same with the remaining batter.

14. You cannot store them for a long time, they will stay in good condition at room temperature for up to 2 to 3 days.
But if you refrigerate them, they will be fine in only 1 week.
15. But I suggest you use this Unni appam as a hot dessert.

Enjoy the recipe with Video Tutorials!!!!


Kerala Special Soft Unniyappam recipe
Print Recipe
Unniyappam is a famous dessert recipe in Kerala, which is prepared during the Onam sadya festival
  • CourseDessert
  • CuisineSouth Indian
Servings Prep Time
3 6 hours
Cook Time Passive Time
30 Minutes 6hours and 30 minutes
Servings Prep Time
3 6 hours
Cook Time Passive Time
30 Minutes 6hours and 30 minutes
Kerala Special Soft Unniyappam recipe
Print Recipe
Unniyappam is a famous dessert recipe in Kerala, which is prepared during the Onam sadya festival
  • CourseDessert
  • CuisineSouth Indian
Servings Prep Time
3 6 hours
Cook Time Passive Time
30 Minutes 6hours and 30 minutes
Servings Prep Time
3 6 hours
Cook Time Passive Time
30 Minutes 6hours and 30 minutes
Ingredients
  • 1 cup Raw rice (250grm in measuring cup)
  • 3/4 cup Jaggery 200 gram
  • 5 no Cardamom
  • 1 full ripebanana in medium size
  • 1/3 cup coconutflakes
  • 2 tsp Sesame seeds
  • A pinch of Salt
  • A pinch of Baking soda(optional)
  • A pinch of Edible camphor
  • coconut oil for frying
  • 5 tbsp Ghee or you can add as per your taste
Servings:
Instructions
  1. Add rice to the bowl and rinse with plenty of water 2 to 3 times. And soak for 4 to 5 hours.
  2. Before grinding the rice, we need to prepare jaggery syrup.
  3. Add some raw sugar(jaggery) and a little water to the pot to dissolve it.
  4. Once dissolved, filter it and set aside,
  5. . It's time to grind the soaked rice, add the soaked raw rice with cardamom, and ripe banana
  6. Add the filtered jaggery syrup little by little, grind the rice into a paste, and set it aside.
  7. Add ghee, coconut flakes, and sesame seeds to the pot and fry until golden brown.
  8. Add seasonings to the rice paste and stir well, add a little salt to ferment for about 3-4 hours.
  9. After 3 hours, the batter was fermented. Heat Paniyara chatti, add a little ghee and coconut oil to each mold.
  10. When the oil becomes hot, pour 3/4 spoon of batter into each mold.
  11. Use a frying pan on medium-low heat until the bottom turns golden brown
  12. Open the other side and perform the same operation.
  13. Transfer them to kitchen paper towels at a time, and do the same with the remaining batter.
  14. You cannot store them for a long time, they will stay in good condition at room temperature for up to 2 to 3 days. But if you refrigerate them, they will be fine in only 1 week.
  15. But I suggest you use this unniyappam as a hot dessert.
Recipe Notes

1.I always prefer to use Raw rice only to make this Unni Appam.

2.If you use baking soda, you will get a soft texture, but that is totally optional.

3.Use Ripe banana while grinding the batter.

4.Leave the batter for at least 2 to 3 hours to ferment. otherwise, it becomes hard.

5.you can add a little bit of dry ginger powder also.it helps to digest.

 

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