Unniappam, small sweet rice dumplings, is a popular snack and dessert in Kerala. Though its exact origin remains unclear, many believe Unniappam originated as a religious offering, or prasadam, in temples. Cooks prepare it using rice flour, jaggery (unrefined sugar), ripe bananas, and fry it in a mix of oil and ghee. The optional addition of sesame seeds and fried coconut pieces enhances its flavor. Typically, very ripe Palayamkodan bananas, a small and sweet variety found in South India, are used in its preparation.. But it is hard to find in other places. I usually use the cavendish bananas that is easily available here.
Today, I am preparing this for my little ones, leaving out the sesame seeds and coconut bits (though I love adding them) because my toddler isn’t a fan of those textures.
Unniappam
Let's make this soft and crispy easy Unniappam which can be enjoyed as a dessert or a snack.
Ingredients
- 150 gms jaggery
- ½ cup water (to melt jaggery)
- 1 cup roasted rice flour (or dry roast regular rice flour for 3-4 minutes)
- ¼ cup semolina
- ¼ cup whole wheat flour
- 3 palayam kodan bananas (or 1 medium cavendish banana)
- 1/2 up water (for adjusting consistency)
- ¼ tsp baking soda
- ¼ tsp cardamom powder (freshly ground)
- ⅛ tsp salt
- 1 tbsp black sesame seeds (optional)
- 1 tbsp coconut bits fried in ghee (optional)
- Oil and ghee for frying (3:1 ratio)
Instructions
- Prepare the Jaggery Syrup: In a saucepan, melt 150 grams of jaggery with ½ cup of water. Once fully melted, strain the syrup to remove any undissolved lumps or impurities. Let it cool completely before use.
- Prepare the Batter: In a blender, add 3 "palayam kodan" banana (or 1 medium cavendish banana) and the cooled jaggery syrup. Blend until smooth. Now, combine 1 cup of roasted rice flour, ¼ cup semolina, and ¼ cup whole wheat flour. Gradually add this to the banana-jaggery mixture in three parts, whisking to ensure there are no lumps. Add water as needed, about ¾ cup, to achieve a smooth, idly-like batter consistency.
- Rest and Flavor: Stir in ¼ tsp baking soda, ¼ tsp cardamom powder, ⅛ tsp salt, 1 tbsp black sesame seeds (optional), and 1 tbsp of coconut bits fried in ghee (optional). Cover the batter, and let it rest for 30-45 minutes.
- Fry the Uniappams: Heat a uniyappam pan (or Dutch pancake pan or takoyaki pan) and fill it with a 3:1 mixture of oil and ghee. Once hot, spoon 1 tbsp of batter into each slot. Fry until golden brown, flipping occasionally to ensure even cooking on all sides.
- Serve: Remove the Uniappams from the pan and place them on kitchen tissue to absorb excess oil. Serve them warm, alongside payasam, or enjoy them as a snack. If you plan to keep them for more than a day, refrigerate them or freeze for longer storage.
Customizations
- Spices: Enhance the flavor by adding a pinch of dry ginger powder along with the cardamom.
- Coconut Bits: Fry small coconut bits in ghee and mix them into the batter for a delightful crunch.
- Sesame Seeds: Add Tasted black sesame seeds for extra texture and a nutty flavor.
Try it out, and don’t forget to let me know how you customized your Unniappam! Drop a comment or tag me on Instagram at @Platefullofyumm with your version — I’d love to see how your take on this delicious Kerala snack turns out!