Ingredients
- 1 cup Item Quantity Raw rice ( pachari / dosa rice )
- ½ cup (loosely packed) Jaggery
- 2 medium Ripe Banana
- ¼ cup Grated coconut
- ½ tsp Cardamom powder
- 1 tsp Black Sesame seeds (optional)
- 1 tsp Ghee
- for frying Coconut oil / ghee
Directions
Unniyappam is a traditional sweet snack from the southern Indian state of Kerala, deeply rooted in its culinary and cultural heritage. Made with a simple yet flavorful blend of raw rice, ripe bananas, jaggery, grated coconut, and cardamom, these small, round fritters are cherished for their soft, spongy interior and slightly crispy exterior. The name “Unniyappam” comes from the Malayalam words ‘unni’ meaning small and ‘appam’ meaning rice cake.
This beloved delicacy is often prepared during religious festivals, temple offerings (prasadam), and special occasions like Onam or Vishu. It’s typically cooked in a special pan called the appachatti or paniyaram pan, where the batter is shallow-fried in ghee or coconut oil, giving it its signature golden color and rich aroma.
The sweetness of jaggery, the aroma of ripe bananas, the crunch of roasted sesame seeds (optional), and the mild spice of cardamom make every bite of Unniyappam an indulgent treat. Though traditional in essence, this snack is loved by all generations and continues to be a comforting reminder of home-cooked warmth and festive joy in Kerala households.
Here’s the nutritional information estimate for Unniyappam (per serving, about 3–4 pieces):
| Nutrient | Approximate Amount |
| Calories | 150–180 kcal |
| Carbohydrates | 30–35 g |
| Protein | 2–3 g |
| Fat | 4–6 g |
| Fiber | 1–2 g |
| Sugar | 10–12 g (from jaggery & banana) |
| Sodium | Low (~10–20 mg) |
Disclaimer: The nutritional values provided are approximate and may vary based on exact ingredients, preparation methods, and portion sizes. This recipe is for informational purposes only and is not intended as medical advice. Please consult a healthcare professional for personalized dietary recommendations.
Steps
1 Done | Soak RiceRinse 1 cup raw rice in water. Soak it for 3–4 hours. (Overnight is also fine.) Drain water completely before grinding. |
2 Done | Melt JaggeryIn a pan, add ½ cup jaggery with 2–3 tbsp water. Heat on low till jaggery melts. Strain to remove impurities and let it cool slightly. |
3 Done | Grind BatterIn a mixie jar, add: Soaked rice, 2 chopped ripe bananas, Strained jaggery syrup. Grind to a slightly coarse, pourable batter like idli batter (not too smooth, not too watery). |
4 Done | Add ExtrasPour batter into a bowl. Mix in: • ¼ cup grated coconut, • ½ tsp cardamom powder, • 1 tsp roasted sesame seeds (optional), • 1 tsp ghee. Rest batter for 30–45 minutes. |
5 Done | Frying in Appachatti / Paniyaram panHeat a paniyaram (unniyappam) pan. Add ½ tsp coconut oil or ghee in each cavity. When hot, pour batter to fill ¾ of each cavity. Fry on medium-low flame. When bottom turns golden brown, flip and cook other side. Once both sides are deep golden brown and cooked inside, remove and drain on tissue. |
6 Done | ✨ TipsUse very ripe bananas for best flavor & softness. Batter should be slightly thick. Too watery = flat appams. For crispier edges, fry in coconut oil. Keeps well for 2–3 days in airtight box. |
