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# Unniyappam Recipe
| | |
| ---------------- | --------- |
| **Prep time** | 10 min |
| **Cook time** | 20 min |
| **Soaking Time** | 4 hr |
| **Total time** | 30 min |
| **Serves** | 21 pieces |
## 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)*
## 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.
## Step-by-step
firstly, soak 1 cup rice for 4 hours.
drain off the water and transfer to the blender.
add 2 small banana and 3 pods cardamom.
blend to slightly coarse paste without adding any water.
now in a tawa take ¾ cup jagger and 2 tbsp water.
keeping the flame on medium, stir and dissolve jaggery.
boil to a thick consistency, further cool the jaggery syrup slightly.
filter the jaggery syrup and pour over rice batter.
mix well, make sure to get thick dosa batter consistency.
further in a small kadai heat 1 tbsp [ghee](/recipes/how-to-make-butter-recipe-ghee-recipe) and roast 2 tbsp coconut pieces. use fresh coconut, however, i did not have access to fresh coconut so used dry coconut pieces.
roast to a golden brown without burning coconut.
pour the fried coconut along with [ghee](/recipes/how-to-make-butter-recipe-ghee-recipe) over batter.
also add ¼ tsp dry ginger powder, 1 tsp black sesame seeds, ¼ tsp baking soda and pinch salt.
mix well making sure to attain thick dosa batter consistency. else add a tbsp of rice flour, if the batter is watery.
heat appe pan and pour half tsp of ghee in each mould of appe pan.
pour the batter into each appe mould.
keeping the flame on low to medium cook for 1-2 minutes.
flip over once the bottom turns golden brown.
again continue to cook until the toothpick inserted comes out clean.
finally, enjoy **unniyappam / neyyappam** hot topped with [ghee](/recipes/how-to-make-butter-recipe-ghee-recipe) if required.
## Video
## 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](/recipes/how-to-make-butter-recipe-ghee-recipe).
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/unniyappam-recipe-unniappam-neyyappam/](https://hebbarskitchen.com/unniyappam-recipe-unniappam-neyyappam/)
