Unniyappam | Kerala Special Unniyappam Recipe

For a long long time,I delayed making or even trying to learn how to make Unniyappam.I thought it requires a lot of experience,patience and it is way too complicated.Every time I tasted one though,I had a desire to learn how to make delicious,crunchy on the outside and soft inside Unniyappams.

Motherhood makes you do a lot of things.One of it is when the kids ask you to make something.Arjun loves Unniyappam and though he never asked me to make it,the way he relished it made me decide that I should at least try making it once.Turns out,the recipe is super simple.A handful of ingredients and a bit of time is all you need.There are a lot of recipes which uses the basic ingredients - Rice,Jaggery and Banana along with the flavorings.But this recipe made me want to try it asap.It adds a bit of Chakkavaratty into the batter.Yes,and believe me,it tastes awesome :)

Arjun loved it and had a couple of unniyappams at one go.I have already made the recipe twice and both times it got over in a flash.So if you love Unniyappam and are looking for a simple recipe,look no further-this is it!!!

Unniyappam | Kerala Special Unniyappam Recipe
Recipe adapted from - Bincy's Kitchen

Ingredients

Raw rice - 1 cup
Jaggery - 1 cup,grated
Chakkavaratty/Ripe Jackfruit preserve - 2 tbsp
Atta/Whole wheat flour - 1 tbsp
Salt - a pinch
Cardamom - 2 whole
Ripe Mysore Banana/Palayankodan pazham - 2 medium
Ghee - 1 tbsp
Coconut chopped/grated - 2-3 tbsp
Black sesame seeds/Ellu - 1 tsp
Coconut oil to make the Unniyappam

Method

Wash the rice well till the water runs clear and soak for 3-4 hours.
Melt the jaggery in 1/4 cup water and when it comes to a boil,switch off the flame and filter the syrup.Let it cool down.
In a mixer jar,add the soaked and drained rice,chakkavaratty,atta and salt to taste.
Add the jaggery syrup and cardamom and grind the mixture.Take care not to grind it too fine.We are looking at a fine semolina consistency.
Add the banana and pulse it for a few seconds.
In a pan add the ghee and saute the sesame seeds and coconut separately.Add that to the batter,mix well.
Keep the batter aside for 4-5 hours.
In a paniyaram pan/Unniyappa chatti add coconut oil,enough to fill the pan.Pour the batter using a ladle and cook in medium flame till the unniyappam turns golden brown.Flip and cook the other side.
Make sure the flame is medium for even cooking.

Step by step Tutorial

Wash the rice well till the water runs clear and soak for 3-4 hours.
Melt the jaggery in 1/4 cup water and when it comes to a boil,switch off the flame and filter the syrup.Let it cool down.

In a mixer jar,add the soaked and drained rice,

chakkavaratty,

atta and 

salt to taste.

Add the jaggery syrup and 

cardamom and grind the mixture.Take care not to grind it too fine.

We are looking at a fine semolina consistency.

Add the banana and pulse it for a few seconds.

In a pan add the ghee and saute the sesame seeds and coconut separately.Add that to the batter,mix well.

Keep the batter aside for 4-5 hours.

In a paniyaram pan/Unniyappa chatti add coconut oil,enough to fill the pan.Pour the batter using a ladle and cook in medium flame till the unniyappam turns golden brown.

Flip and cook the other side.

Make sure the flame is medium for even cooking.

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