Toady's recipe is for a sweet/snack that is very popular in Kerala called "Unni Appam" also written as "Unniyappam". The main ingredients for making this are: rice, banana, and jaggery. It gets its name from "Unni "meaning "small" in Malayalam the local language there. "Appam" is for the round rice cake which we call Appo/Appe in Konkani and Paniyaram in Tamil.
This can be made in different ways. One method is to soak the rice and grind it to a batter. I use the other method which is simpler in which we use use rice flour. I particularly love the addition of small pieces of roasted coconut in the batter which adds to the taste of the Unni Appams.
I have adapted this recipe from Unni Appam in Gita's Kitchen. In this, however, she has not roasted the coconut pieces.
Please remember that the sweetness of the Unni Appams will depend on quantity of the jaggery and the sweetness of the banana used. Some prefer to use over ripe banana while others prefer to use less sweet bananas so that they don't overpower the taste of the appams. This of course is a matter of individual taste!
Do try this out and I am sure you will love it!
- Rice Flour, 1 cup
- Jaggery, 1 cup
- Ripe Banana, 1
- Coconut Pieces, 1/2 cup
- Cardamom Powder, 1/4 tsp
- Ghee, as required to make the Unni Appams
When it is hot, pour about 1/2 tsp of ghee in each of the sockets
When the ghee gets heated, pour the prepared batter to fill each of the sockets.
Cover and cook for 2-3 minutes on low/medium flame
Using a skewer, flip the Unni Appams carefully and fry the other side
Once the Unni Appams are cooked, take them out using a skewer
- Take care not to overfill the sockets with the batter
- If you are not sure whether the Unni Appam is cooked, you can poke it with the skewer to check. It should come out clean when it is well cooked.
- Keeping the Unni Appams for too long on one side results in it getting burnt. Flip to fry the other side at the right time
- When the Unni Appams turn a golden brown, you know they are well cooked.