A popular traditional Kerala snack during the festival season! Try these delectable and comforting rice fritters which is a popular offering at the temples across Kerala. We have tried a new variety of Unniyappam replacing the usual bananas with “apples” which gives a sweeter and distinctive flavor to the fritters!
Rice flour – 2 cups
All purpose flour/maida-1/2 cup
Apple-1, finely grated
Coconuts bits/Thengakothu-1/2 cup, roasted in ghee
Black sesame seeds-2 tsp
Jaggery-1 cup, crushed
Cardamon powder – 1/2 tsp
Baking soda-1/4 tsp
Ghee- As needed
Salt- A pinch
Water- As needed
Method: In a saucepan, add water and melt the crushed jaggery. Strain the impurities and keep aside. In a bowl, mix together the rice flour, maida, salt, roasted coconut bits, sesame seeds, sugar, grated apple,baking soda, cardamon powder, and ghee. Add the jaggery syrup and mix well with a ladle to make a smooth consistency batter without any lumps. Keep it aside for 2 hours to ferment. If the batter thickens, add milk/water to make it to pourable/runny consistency. Place the mould/appam pan on the stove and pour equal amounts of ghee/oil into each round. When hot, simmer the flame and spoon the batter into each round until they are 3/4th full. Increase the flame and allow them to cook. When the rim of the appams turn brown, flip it to the other side using a fork. Once the unniyappams are brown on both sides, remove them from the pan and drain on paper towels. Repeat the process with the rest of the batter adding more oil/ghee to each round before doing the next batch. Serve and enjoy!
Try out these varieties too:
Mambazha Unniyappam/Mango Unniyappam
Pineapple Unniappam (Pineapple Neyyappam)/ Sweet Rice-Pineapple Fritters