If you've been looking for an easy, instant, and foolproof Unniyappam recipe, you are at the right place. This quick and easy version skips the soaking and grinding of the rice, and still gives the classic flavor you love. Unlike the traditional method to make unniappams that yields a slightly firm texture, this one yields soft and fluffy appams, perfect for a quick snack or anytime craving!
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Why will you love this?
- If you are a fan of soft, fluffy unniappams with all the authentic flavors intact, this recipe will definitely become your go-to.
- This recipe requires no soaking or grinding, making it perfect for last-minute cravings or busy days, just as in making kayappam.
- Great for road trips, lunch boxes, or as a quick snack since they are easy to pack and carry. Pack along some dates nuts laddu, rava coconut laddu, and crunchy murukkus.
- Stays fresh for 3 to 4 days at room temperature and can be refrigerated to enjoy it even longer.
- A simple, foolproof recipe that turns out delicious every single time.
- Great way to use an overripe banana sitting on the counter with no takers. Some other ways to use them are in making a banana nut bread or banana nut muffins.
What goes into this?
- Flours: rice flour (store-bought, for roasted iddiappam, pathiri, or palappam), wheat flour, all-purpose flour.
- Semolina coarse one used to make upma rava and a pinch of salt.
- Overripe banana mashed into a paste, the riper and sweeter the better.
- Powdered cardamom.
- Coconut bits fried in ghee.
- Jaggery, the dark colored variety, to get the authentic dark brown color.
Unniyappam recipe - How to make instant, soft, no-fail unniappam?
We start by whisking all the dry ingredients, such as rice flour, wheat, semolina, and all-purpose flour.
- Step 1: Whisk the rice flour, AP flour, wheat, and semolina.
- Step 2: Melt jaggery with just enough water and add it to the flour. Whisk into a smooth paste.
- Step 3: Add mashed and ground banana paste and powdered cardamom. Add a pinch of salt.
- Step 4: Fry coconut bits in ghee until they are browned.
- Step 5: Add it to the batter and mix well. Mix the baking soda into it just before frying the unniappams.
- Step 6: Heat oil in an appe-pan and pour a spoonful of batter into each mould.
- Step 7: Cook on both sides by turning over. Drain and transfer to a serving bowl.
- Step 8: Unniappams are ready to be enjoyed.
Useful tips
- Use store-bought roasted "idiappam flour" for convenience and to get the best texture in making these appams
- Choose dark-colored jaggery for that rich, authentic brown color and deeper flavor.
- Always strain the melted jaggery syrup before adding it to the batter to remove any dirt or residue.
- Overripe bananas work best as they add natural sweetness and softness. If you can find small Mysore bananas, they are ideal, but any ripe banana will work well.
- Do not skip the cardamom powder, as it gives the unniappams their signature aroma and flavor.
- Cook on a medium flame so the inside cooks evenly without the outside browning too quickly.
- Add black sesame seeds along with fried coconut bits for extra flavor and texture, if you like.
- A pinch of salt in the batter helps balance and enhance the sweetness of the jaggery.
- Mixing the batter by hand helps create a smooth, uniform consistency. No resting time is needed, so you can make them right away.
- Add the baking soda just before frying in the appe pan, and adjust the quantity carefully so the unniappams turn soft and fluffy without over-rising.
Recipe FAQs
How to prevent Unniyappam from sticking to the appe-pan?
Fill the appe-pan with vegetable or coconut oil generously, and ensure the pan is heated evenly before adding the batter. Non-stick Appe-pans are also available in stores, and they do a good job of preventing the appams from sticking.
What type of banana to use in making unniyappam?
It is best to use overripe bananas for the best taste and to obtain a soft texture. If you can get your hands on Mysore bananas (the small variety), they lend an authentic flavor. Having said that, you can use the regular bananas too.
What kind of pan is used in making these appams?
An appe-pan or paniyaram pan is the traditional pan that is used to get the authentic round shape.
What is the correct consistency of the unniyappam batter?
The batter should not be too thick or very thin. It should be easily pourable into the appe-pan.
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Unniyappam Recipe
Soft and Instant Unniyappam using rice flour and jaggery that taste delicious and are easy to make .
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Servings: 40 appams
Calories: 33kcal
Equipment
- 1 Appe pan
Ingredients
- 1 cup rice flour appam flour (roasted)
- ½ cup wheat flour
- ½ cup AP flour maida
- 2 tbsp semolina rava
- 7-8 jaggery cubes
- 1.5 cups water
- 1 banana overripe
- 4-5 cardamom powdered
- 2 tbsp coconut bits fried and browned
Instructions
- Whisk rice flour, wheat flour, AP flour and semolina.
- Boil water and add jaggery to make a solution.
- Strain and add this to the flour mixture above.
- Whisk it and add a little water as needed to loosen the consistency.
- Add the riped and mashed banana.
- Add the fried coconut bits and cardamom powder.
- Mix well and add enough water ro make it into a smooth flowing batter.
- Heat oil in the appe pan and pour spoonfuls into it.
- Turn when cooked and make sure it cooks well on both sides.
- Transfer to a serving bowl.
Video
Notes
- Use store-bought roasted idiappam flour for convenience and to get the best texture in making these appams
- Choose dark-colored jaggery for that rich, authentic brown color and deeper flavor.
- Always strain the melted jaggery syrup before adding it to the batter to remove any dirt or residue.
- Overripe bananas work best as they add natural sweetness and softness. If you can find small Mysore bananas, they are ideal, but any ripe banana will work well.
- Do not skip the cardamom powder, as it gives the unniappams their signature aroma and flavor.
- Cook on a medium flame so the inside cooks evenly without the outside browning too quickly.
- Add black sesame seeds along with fried coconut bits for extra flavor and texture, if you like.
- A pinch of salt in the batter helps balance and enhance the sweetness of the jaggery.
- Mixing the batter by hand helps create a smooth, uniform consistency. No resting time is needed, so you can make them right away.
- Add the baking soda just before frying in the appe pan, and adjust the quantity carefully so the unniappams turn soft and fluffy without over-rising
Nutrition
Serving: 40g | Calories: 33kcal | Carbohydrates: 7g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.03g | Sodium: 1mg | Potassium: 21mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 0.3mg | Calcium: 2mg | Iron: 0.2mg
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These turned out so great. Really loved the cardamom and coconut.
These were so crispy on the outside and perfectly soft inside! The sweetness was just right—such a nostalgic and delicious snack to make.
These are so fun and festive! The filling is delicious. Loved it!
These were so crispy on the outside and perfectly soft inside! The sweetness was just.
These were so soft and delicious! My family loved snacking on these sweet treats!
These unniyappam are delicious and perfect for snacking. I followed the recipe to the T, and they turned out amazing. The step-by-step pics are super helpful!