Neyyappam / Unniyappam
Unniyappam is a traditional South Indian snack, particularly popular in Kerala, known for its soft, fluffy texture and sweet, aromatic flavour. These small, round fritters are made from a batter of rice flour, jaggery, ripe bananas, and grated coconut, often flavoured with cardamom. Traditionally, unniyappam is deep-fried in a special pan called an "appachatti," which gives it its characteristic shape and slightly crispy exterior. This beloved treat is often prepared during festive occasions, religious ceremonies, and as an offering in temples. Unniyappam's delightful combination of sweetness and rich texture makes it a favourite among all age groups, enjoyed as both a snack and a dessert.
Equipment
- Appe pan
- Mixie
Ingredients
INGREDIENTS
- 1 cup Raw rice 200 gm
- 1-1.25 cup Jaggery
- 4 no Cardamom
- 2 tbsp Coconut thinly sliced
- 1 No Banana very small
- As req Ghee
- As req Coconut oil
Instructions
- Soak the Rice: Begin by soaking raw rice in water for about two hours.
- Prepare the Jaggery Syrup: Take jaggery and dissolve it in a small amount of water. Strain the syrup to remove any impurities.
- Grind the Ingredients: In a mixie jar, add the soaked rice, jaggery syrup, and cardamom. Grind everything into a smooth paste. Next, add ripe banana and grind again until you achieve a smooth batter. If needed, add a little water to reach an idli batter consistency.
- Prepare the Coconut: Thinly slice coconut pieces and fry them in ghee or coconut oil until golden. Mix them into the batter.
- Ferment the Batter: Let the batter rest for 3 to 4 hours, or preferably overnight, to allow it to ferment. This step is key to making soft, flavorful unniyappam.
- Cook the Unniyappam: Heat the appa kaaral (special pan) on the stove and add a mixture of ghee and coconut oil into each mould. Once the oil is hot, spoon the batter into each mould. Cook on low to medium heat for even cooking.
- Flip and Cook: Gently turn the unniyappam with a wooden skewer or stick to cook the other side. Continue cooking until they are golden brown.
- Serve: Serve the unniyappam hot or cold, as desired.
Notes
- Flavour Enhancements: You can add grated coconut to the batter for extra flavour.
- Optional Ingredients: Baking soda and sesame seeds can be added for texture and taste, but they are optional.
- Cooking Oils: I used a mix of coconut oil and ghee, but you can use only ghee or only coconut oil if preferred.
- Fermentation: Allowing the batter to rest for several hours ensures the best texture and taste.