The traditional sweet snack from Kerala, Unniyappam is made of rice and wheat flour, mashed bananas, jaggery syrup, and coconut bits.
When I hear the word Unniyappam, it instantly transports me to those sweet and delicious ones which we get as Prasadam from Kottarakara Ganpathy Temple. Unniyappam is Lord Ganesha's favorite and you need to stand in a ridiculously long queue to receive it. You also get a hard and sturdy variety at Sabarimala as well.
There are many ways of making Unniyappams. However, you need Unniyappam mould. I am following an easier and instant recipe. Mom had shared this recipe with me though she has never made Unniyappams before. Yes, that's true. So, you can imagine how I was showing off in front of her and Dad (though it was her recipe. Meh 😐 ). It did come out real good.
Make Unniyappam Easily
Blend bananas to form a lump-free paste. Sift together rice flour, wheat flour, and baking powder. Melt the jaggery and filter out the impurities. Add it to the flour mixture along with blended bananas. Fry some coconut bits and sesame seeds in a little ghee. Add it to the above mixture along with powdered cardamom. Mix well. Add just enough water to form an idli batter consistency. Keep aside for about 15-20 minutes.
Pour oil/ghee into the Unniyappam mould. Add a ladleful of batter to each mould. Keep the flame in low and once browned turn to the other side to cook. Remove and you can store it up to two days.
Print
Unniyappam
- Total Time: 45 minutes
- Yield: Yields 20 numbers 1x
Description
Unniyappam is a crispy sweet snack made of ripe bananas, rice and wheat flour, melted jaggery and coconut bits.
Ingredients
- 1 cup Rice four
- ½ cup Wheat flour
- 1 tsp Baking powder
- 3 small ripe Bananas
- 150gms Jaggery melted
- ¼ cup water
- 1 tsp Cardamom, powdered
- 1 tsp Sesame seeds
- 2 tbsp Coconut bits
- 1 tbsp ghee
- Water, as required to form the batter
- Oil, to fry
Instructions
- Blend the bananas to form a lump-free paste.
- Sift together rice flour, wheat flour, and baking powder.
- In ¼ cup water, melt the jaggery and filter out the impurities. Add it to the flour mixture along with blended bananas.
- Fry coconut bits and sesame seeds in a little ghee. Add it to the above mixture along with powdered cardamom. Mix well.
- Add just enough water to form an idli batter consistency. Keep aside for about 15-20 minutes.
- Heat the Unniyappam mould. Pour oil/ghee into it.
- Add a ladleful of batter to each mould. Keep the flame to low and once browned turn to the other side to cook.
- Remove and Serve. You can store it upto two days.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Appetizers & Snacks, Kerala, Onam
- Cuisine: Kerala
That's all for now!
Have you had Unniyappams? Let me know.
I hope you'll drop by tomorrow too.
My theme for the A to Z Challenge this year is '26 Kerala Dishes that have my heart', where I would share a multitude of vegetarian and non-vegetarian dishes from the Spice Capital of the World- Kerala!
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Unishta says
Great way to use up ripe bananas na?
Rachna Parmar says
Look tasty. A simple enough recipe too.
Shilpa Garg says
We call your Unniyappams, Gulgule. We make it on Sheetala Ashtami and dont use banana in it. Rest of the ingredients are same. I am imagining the taste with bananas, I am sure it will be absolutely yumm!! Will try your recipe sometimes soon! Thanks Shalini!
Vartika says
I have all the ingredients available except this mould. Is there any other way of making it?
Samira Gupta says
Excellent. Pics are looking so inviting.
vidhya Thakkar says
Wow trying it supersoon!
Jz says
These look yummy.
Do you suppose a mini muffin tin might work in place of the mold? (Since I don't have a hope in Hades of laying hand on one of those...)
Happy A-Z'ing!