Unniyappam

About This Dish

Unniyappam are small, round, golden sweet fritters synonymous with Kerala's temple offerings and festive seasons. Made with rice flour, jaggery, ripe banana, and coconut, fried in a special appe pan in coconut oil — slightly crispy outside, soft and mildly sweet within.

Ingredients

• 1 cup rice flour (fine)
• ½ cup jaggery, grated or broken into small pieces
• 1 ripe Nendran banana (or any ripe banana), mashed
• ½ cup fresh grated coconut
• ½ tsp cardamom powder · ¼ tsp dry ginger powder (chukku)
• A pinch of baking soda
• 1 tsp sesame seeds
• 2 tbsp all-purpose flour (maida)
• Coconut oil for frying · Tiny pinch of salt

Method

Making the Batter

1. Dissolve jaggery in ¼ cup warm water, stirring until completely melted. Strain to remove impurities.
2. Mix rice flour, all-purpose flour, grated coconut, cardamom, dry ginger, sesame seeds, and salt.
3. Add mashed banana and mix.
4. Pour in the jaggery syrup gradually to form a thick, pourable batter (idli batter consistency).
5. Rest the batter for 30 minutes — this hydrates the rice flour and improves texture.
6. Add baking soda just before frying and mix gently.

Frying

1. Heat the appe pan over medium heat with ½ tsp coconut oil in each mould.
2. When oil is hot, fill each mould ¾ full with batter.
3. Cover and cook on medium-low for 2–3 minutes until bottoms are golden and set.
4. Flip each unniyappam with a thin skewer and cook uncovered 2 more minutes until equally golden.
5. Remove and drain briefly on paper towel.

Serving

Best eaten warm, 5 minutes out of the pan when the exterior has crisped up slightly. Keeps well for 2–3 days in an airtight container.

Tips

• Nendran banana gives the authentic flavour; regular banana works but is less fragrant.
• Dark, unrefined Kerala jaggery gives the deepest flavour.
• Do not overfill the moulds or the batter spills and won't form a round shape.