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Unniyappam Recipe

Time and servings

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Ingredients

  • 1 cup raw rice
  • 2 small banana (chop)
  • 3 pods cardamom / elachi
  • ¾ cup jaggery / gud
  • 2 tbsp water
  • 1 tbsp ghee / clarified butter
  • 2 tbsp coconut (chopped)
  • ¼ tsp dry ginger powder
  • 1 tsp black sesame seeds / til
  • ¼ tsp baking soda
  • pinch salt
  • ghee / clarified butter (for roasting)

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Instructions

  1. firstly, soak 1 cup rice for 4 hours.
  2. drain off the water and transfer to the blender.
  3. add 2 small banana and 3 pods cardamom.
  4. blend to slightly coarse paste without adding any water.
  5. now in a tawa take ¾ cup jagger and 2 tbsp water.
  6. keeping the flame on medium, stir and dissolve jaggery.
  7. boil to a thick consistency, further cool the jaggery syrup slightly.
  8. filter the jaggery syrup and pour over rice batter.
  9. mix well, make sure to get thick dosa batter consistency.
  10. further in a small kadai heat 1 tbsp ghee and roast 2 tbsp coconut pieces.
  11. roast to a golden brown without burning coconut.
  12. pour the fried coconut along with ghee over batter.
  13. also add ¼ tsp dry ginger powder, 1 tsp black sesame seeds, ¼ tsp baking soda and pinch salt.
  14. mix well making sure to attain thick dosa batter consistency.
  15. heat appe pan and pour half tsp of ghee in each mould of appe pan.
  16. pour the batter into each appe mould.
  17. roast to golden brown on both sides or cook until the toothpick inserted comes out clean.
  18. finally, enjoy unniyappam / neyyappam hot topped with ghee if required.

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Step-by-step

1
firstly, soak 1 cup rice for 4 hours.banana appam
2
drain off the water and transfer to the blender.banana appam
3
add 2 small banana and 3 pods cardamom.banana appam
4
blend to slightly coarse paste without adding any water.neyyappam
5
now in a tawa take ¾ cup jagger and 2 tbsp water.neyyappam
6
keeping the flame on medium, stir and dissolve jaggery.neyyappam
7
boil to a thick consistency, further cool the jaggery syrup slightly.neyyappam
8
filter the jaggery syrup and pour over rice batter.unniappam
9
mix well, make sure to get thick dosa batter consistency.unniappam
10
further in a small kadai heat 1 tbsp ghee and roast 2 tbsp coconut pieces. use fresh coconut, however, i did not have access to fresh coconut so used dry coconut pieces.unniappam
11
roast to a golden brown without burning coconut.unniappam
12
pour the fried coconut along with ghee over batter.unniyappam recipe
13
also add ¼ tsp dry ginger powder, 1 tsp black sesame seeds, ¼ tsp baking soda and pinch salt.unniyappam recipe
14
mix well making sure to attain thick dosa batter consistency. else add a tbsp of rice flour, if the batter is watery.unniappam
15
heat appe pan and pour half tsp of ghee in each mould of appe pan.unniappam
16
pour the batter into each appe mould.unniyappam recipe
17
keeping the flame on low to medium cook for 1-2 minutes.unniyappam recipe
18
flip over once the bottom turns golden brown.unniyappam recipe
19
again continue to cook until the toothpick inserted comes out clean.unniyappam recipe
20
finally, enjoy unniyappam / neyyappam hot topped with ghee if required.unniappam

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Video

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Notes

  • firstly, adding the banana to the batter will enhance the flavour.
  • also, use short grain rice sona masuri rice to prepare neyyappam batter.
  • additionally, baking soda can be skipped by fermenting batter overnight.
  • finally, unniyappam / neyyappam recipe tastes great when prepared with fresh homemade ghee.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/unniyappam-recipe-unniappam-neyyappam/