Unniappam holds a special place in South Indian kitchens, especially during festivals and celebrations. These little round dumplings bring back childhood memories of watching grandmothers expertly flip them in special pans. The sweet aroma of jaggery, cardamom, and coconut fills your kitchen as they cook. What makes them truly special is the perfect balance of textures – crispy golden exterior with a soft, sweet center. They’re surprisingly easy to make at home once you get the batter consistency right.
About the Recipe
This recipe brings authentic South Indian flavors to your kitchen without any complicated techniques. The combination of rice flour and maida gives the perfect texture, while jaggery provides natural sweetness that’s much better than refined sugar. The mashed banana adds moisture and subtle flavor, making each bite incredibly satisfying. You don’t need years of experience to master this – just patience and the right pan. The ingredients are simple and most are probably already in your pantry.
Why You’ll Love This Recipe
These little golden treasures taste like happiness in every bite. The natural sweetness from jaggery feels so much better than regular sugar, and you can actually taste the difference. Kids without a doubt love them, making them perfect for school lunch boxes or after-school snacks. They’re also naturally gluten-friendly if you skip the maida and use only rice flour. The best part? Your house will smell amazing while they’re cooking. The cardamom and coconut create such a warm, inviting aroma that neighbors might just drop by to see what you’re making.
Cooking Tips
Getting the batter consistency right is key – it should be like thick idli batter, not too runny or thick. Heat your unniyappam pan properly before adding batter, but don’t make it too hot or they’ll burn outside while staying raw inside. A medium flame works best throughout. If you don’t have an unniyappam pan, you can use an appe pan or even a mini muffin tin. Grease well between batches to prevent sticking.
Serving and Storing Suggestions
This recipe makes about 15-20 pieces and takes roughly 45 minutes total. Serve them warm for the best taste and texture. They pair beautifully with evening tea or coffee. You can store them in an airtight container for 2-3 days at room temperature. To refresh day-old unniappam, just warm them in a pan for a minute on each side.
Similar Recipes
- Paniyaram
- Appam
- Nei Appam
- Sweet Kozhukattai
- Banana Fritters
Nutrient Benefits
Rice flour provides energy and is easier to digest than wheat flour. Jaggery contains iron and minerals that white sugar lacks. Bananas add potassium and natural sweetness while keeping the dumplings moist. Coconut provides healthy fats and fiber. Cardamom aids digestion and adds antioxidants. While these are treats, they’re made with wholesome ingredients that offer some nutritional value along with great taste.
Unniappam
Ingredients
- 1 cup Raw Rice Flour
- 1/4 cup Maida
- 1 Medium sized Banana peeled, mashed
- 1/4 cup Ghee
- 1/2 tsp Cardamom Powder
- 1 cup Jaggery powdered
- 1/4 Coconut chopped
- 2 tbsp Oil
Instructions
- Combine the maida and rice flour in a bowl.
- Dissolve the jaggery in 1/4 cup of water and bring to a boil.
- Fry the coconut pieces in little ghee and add to the jaggery syrup.
- Add the mashed banana and mix well.
- When the mixture starts to boil, pour into the flour mixture and mix well.
- Add cardamom powder and mix well to an idli batter consistency.
- Mix the remaining ghee and oil.
- Grease an unniyappam pan with ghee and oil mixture and heat over moderate flame.
- Pour the batter in the cups and cook till golden brown.
- Flip over and cook on the other side.
- Remove and drain excess oil.
- Serve as a snack.
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Frequently Asked Questions
Can I make unniappam without the special pan?
Yes, you can use an appe pan, mini muffin tin, or even a regular non-stick pan to make small round shapes. The traditional pan gives the best round shape, but other options work fine too.
Why did my unniappam turn out hard and dense?
This usually happens when the batter is too thick or the jaggery syrup was too hot when added to the flour. Make sure your batter flows like thick idli batter, and let the jaggery mixture cool slightly before mixing.
Can I substitute jaggery with regular sugar?
You can, but jaggery gives the authentic taste and color. If using sugar, dissolve 3/4 cup sugar in water instead of 1 cup jaggery. The flavor will be different but still good.
How do I know when they’re properly cooked?
They should be golden brown on both sides and sound hollow when tapped gently. If they’re still soft or pale, cook a bit longer on low heat.
3 comments
Nice receipeu
it is difinately excellent
good