Unniappam
A very delicious traditional sweet dish made with ground soaked rice with jaggery , bananas and fried in appe-pan usually made for festivals and occasions.
Servings: 45 unniappams
Calories: 15kcal
Ingredients
- 4 cups rice raw soaked in water overnight
- 8 -10 jaggery 1 inch cubes
- 1 ½ banana use over ripe ones , small bananas also can be used
- 3 -4 tbsp all purpose flour
- ½ tsp cardamom powder
- ½ cup rice cooked
- ¾ tsp baking soda
- ½ tsp salt
Fried ingredients
- ½ cup coconut thinly sliced
- ½ cup cashews and raisins cut into small bits
- 1 tsp black sesame seeds
Instructions
- Wash and Soak the rice in water overnight or for about 6 to 8 hours
- Melt jaggery with very little water in a pan on a stove top. It is important to use as little water as possible . Once jaggery is dissolved Cool the solution to room temerature
- Take blender , grind the rice , ripe banana and jaggery solution .If needed add water only if the consistency is very thick
- Next add the all purpose flour, salt and cooked rice and transfer contents to a fermenting bowl
- In a small pan heat ghee
- Brown the cut coconut pieces, sesame, nuts and raisins
- Add it to the batter along with the baking soda and mix well
- Let the batter ferment for about 6 to 8 hours
- Heat the appe-pan with medium flame and add oil to the little moulds ¾ way up
- Add a spoonful of batter and turn over when it seems cooked and you get a nice dark brown color
- The appams are ready to be enjoyed .It tastes even better the next day just like with any sweet dishes made with jaggery.
Video
Notes
- Use overripe bananas so the appams get the authentic taste.
- Let the batter ferment for about six to eight hours before you start frying so that all the ingredients mix well.
- The batter consistency should be thick, like the idli batter.
- Use very little water while mixing the batter and making the jaggery solution, so you get a thick batter.
- Cool the jaggery solution before mixing it into the batter.
- Add baking soda to get fluffy appams.
- Some folks use rice flour to make the batter, but I prefer to grind the soaked rice with the melted jaggery.
Nutrition
Serving: 25g | Calories: 15kcal | Carbohydrates: 3g | Protein: 0.2g | Fat: 0.4g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.03g | Sodium: 44mg | Potassium: 20mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 3IU | Vitamin C: 0.4mg | Calcium: 1mg | Iron: 0.1mg
