Meal Prep · South Indian
Unniyappam
Delightful sweet rice fritters from Kerala, perfect for a snack or festive treat.
Ingredients
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Step-by-step- If using raw rice, soak it for 3-4 hours, then drain and grind with a little water to a smooth, thick batter. If using rice flour, skip soaking.
- Melt jaggery with 1/2 cup water in a saucepan over medium heat. Strain to remove impurities and let it cool completely.
- In a large bowl, combine the rice batter (or rice flour), cooled jaggery syrup, mashed banana, chopped coconut, cardamom powder, baking soda (if using), and salt. Mix well to form a smooth, thick batter without lumps. The consistency should be similar to dosa batter.
- Heat the unniyappam pan (appe pan) on medium heat and add ghee or coconut oil to each mould, filling about halfway.
- Pour a spoonful of batter into each mould, filling it about three-quarters full.
- Cook on medium-low heat until the edges turn golden brown and crisp. Carefully flip each unniyappam using a skewer or fork.
- Cook on the other side until golden brown and cooked through. Remove from the pan and drain excess oil on a paper towel.
- Serve warm or at room temperature as a snack or dessert.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 250-300 kcal (per serving) |
| Protein | 3-5 g (per serving) |
| Carbohydrates | 40-50 g (per serving) |
| Fat | 8-12 g (per serving) |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store cooled unniyappam in an airtight container. They tend to soften slightly over time.
Freezer Up to 1 month
Arrange cooled unniyappam in a single layer on a baking sheet to freeze, then transfer to a freezer-safe bag or container. Thaw at room temperature before reheating.
Reheat Stovetop/Microwave
Reheat in a dry pan on low heat until warmed through, or microwave for 30-60 seconds until soft and warm. For best texture, lightly pan-fry.
Chef’s Corner
- **Perfect Batter Consistency:** The batter should be thick enough to coat the back of a spoon, but still pourable. Adjust with a little water or rice flour if needed.
- **Resting the Batter:** For best results, let the batter rest for at least 30 minutes, or even a few hours, to allow the flavors to meld and the rice flour to hydrate fully.
- **Banana Choice:** Use ripe, sweet bananas for a natural sweetness and soft texture. Overripe bananas work great.
- **Frying Temperature:** Maintain a medium-low heat for frying. If the oil is too hot, the outside will burn while the inside remains uncooked. If too low, they’ll absorb too much oil.
