unniyappam (also known as neyyappam) is a popular tea-time snack in Kerala, made using rice flour, jaggery, banana, and diced coconut. It’s so popular that many Malayalis even did an online campaign to have Google name their latest Android version as neyyappam, which eventually went to Nougat 😄
You need –
- Rice flour – 1.5 cup
- small ripe banana – 2
- Sharkara/jaggerry (grated) – 3/4 cup or adjust to taste
- A good pinch of cardamom powder
- Fresh coconut (cut into small pieces) – 1/3 cup
- Ghee/clarified butter – 2 tablespoons
- A pinch of baking soda
- Coconut oil – as required for deep frying
How to –
In a sauce pan, add the Jaggery with 1/3 cup water and turn the heat on. Cook this till the jaggery has melted. When completely melted, strain and set aside. Mash the bananas till smooth.
In a small frying pan heat the ghee and fry the coconut pieces till gold brown.
In a large mixing bowl, add all the ingredients and mix well to form a smooth batter adding water as required. Now cover the batter with a cling wrap and set aside to ferment for about an hour – 2 hours.
To make the appams – heat the oil in the Appachatti over medium heat and pour about a tablespoon of the batter into each hole. Turn the unniappams after about 2 mins with a fork and cook on all sides till the appams are crisp and golden brown.
Once the unniyappam are cooked through; carefully remove them and drain on the kitchen towel.
- Make sure to fry the unniyappam over medium-low heat, else the outside will brown too quickly and the inside will not cook through.
- The batter should be of the same consistency as the idili batter.
- Please adjust the sweetness to your taste.
- You may add about a tablespoon of black sesame seeds as well if you like to the batter.
- Store the unniappams in a airtight jars and will stay good for upto 2-3 days at room temperature.