Unni Appam Food

UNNIYAPPAM-UNNIAPPAM RECIPE

Steps:

• Soak the raw rice in water for about 3-4 hours, if your using rice flour then lightly roast the flour, Prepare and keep all above listed Ingredient and keep it aside.
• In the meanwhile, melt jaggery with 1/4 cup of hot water.
• Make a thick syrup out of it, Strain to take out any impurities and cool the syrup.
• Soak the pappadam in water for 10 to 15 mins (Note: This step is purely optional, traditionally it is not done, by doing this process unniyappam with turns soft and taste tastier and this is the secret tip, I learned from my ammuamma/grandmom.)
• Drain the water from the rice and grind the rice to a smooth paste along chopped ripe banana into 3 or 4 pieces, and add them along with the seeds from the cardamom pods; drain the water from the soaked pappadam and add the soaked pappadam and grind everything together to a smooth nice batter.
• Fry the coconut bits/thenga kothu and sesame seeds in 2 tsp of ghee till it becomes light brown in color.
• Add the Jaggery syrup to grounded batter, mix well and add fried coconut bits and sesame seeds.
• Mix everything well and Keep the batter for 1-2 hours minimum and 6-8 hrs maximum in a air tight container. In the meantime, if the batter has thickened up or is too tight, add milk to make it again to a thick batter consistency.
• Place the appa kaaral (cast iron mold pan) /Unniyappam pan on the stove and pour equal amounts of ghee and coconut oil (about a tbsp of each) into each rounds. Each round should be half full. (Note: The level of the oil in the pan will rise with the addition of the batter; consider this when you pour oil into the pan)
• When hot simmer the flame and pour half ladlefuls of batter into each round.Increase the fire to medium and allow the appams to cook, pour oil in the rounds whenever needed.
• Once cooked, the sides will detach from the pan and will start to rotate in the oil, if not with the help of a fork turn the unniyappam to cook on the other side to a golden color. Once the Unniyappam is browned both on the bottoms and tops, remove them from the pan using a metal skewer or with a pair of forks/ tongs. Allow them to drain well on paper towels and repeat the same process to make the rest of the appams.
• Cool them to room temperature. Serve and Enjoy!

UNNIYAPPAM RECIPE , KERALA STYLE UNNIYAPPAM MADE WITH RAW RICE

Steps:

• Wash and soak the raw rice, urad dal and cardamom in water for couple of hours.
• Take a mixie jar and add in the soaked and drained rice mixture. Add in the shredded coconut, jaggery, dry ginger powder (sukku) and pinch of salt. Add in two very ripe bananas. Add in a cup of water and grind to a very smooth paste.
• Add in the ghee, sesame seeds and baking soda. Usually black sesame seeds are used for this recipe. I have used white sesame today. Mix the batter well to combine.
• Heat the paniyaram pan until hot. Add a big teaspoon of oil or ghee in each of the mold.
• Ladle out the batter in the paniyaram scoop. Cook on a low flame.
• Turn the appam when golden using a paniyaram stick and cook on both sides till golden.

UNNIYAPPAM

Steps:

• Melt jaggery in 1 cup water till it becomes syrupy, but not thick. Add the melted jaggery to the rest of the ingredients and mix well. The batter should be of dropping consistency. If the batter is too thick, add water to loosen it. I added 3-4 tbspn of water.
• Heat oil in Uniyappa chatti, make sure the oil is hot, but not smoking hot. Drop spoonfuls of the batter into hot oil and deep fry till golden brown.

UNNIAPPAM RECIPE

Steps:

• To prepare this delicious snack, start by washing the rice and soak them overnight. The next morning, put the soaked rice in a grinder and grind it into a paste. Transfer the paste to a bowl and keep it aside for a while.
• Now, put the banana in a blender and blend it into a puree. In a large bowl, add powdered jaggery, banana puree, cardamom powder, sesame seeds, baking soda and coconut flakes and mix them well to form a batter. Make sure that its neither too thin not too thick. Leave the batter to ferment for 3-4 hours.
• Next, take a paniyaram pan over low flame and grease it with ghee. Heat the pan a little and then pour the batter into the molds. When youve filled all the molds, turn the flame to medium and cook till the bottom of the Unniappam starts browning up. Then, flip them over and cook till that side turns brown too.
• Transfer the Unniappam to a serving tray and enjoy the sweet and warm delight!

UNNIYAPPAM RECIPE | UNNIAPPAM | NEYYAPPAM | BANANA APPAM

Steps:

• firstly, soak 1 cup rice for 4 hours.
• drain off the water and transfer to the blender.
• add 2 small banana and 3 pods cardamom.
• blend to slightly coarse paste without adding any water.
• now in a tawa take ¾ cup jagger and 2 tbsp water.
• keeping the flame on medium, stir and dissolve jaggery.
• boil to a thick consistency, further cool the jaggery syrup slightly.
• filter the jaggery syrup and pour over rice batter.
• mix well, make sure to get thick dosa batter consistency.
• further in a small kadai heat 1 tbsp ghee and roast 2 tbsp coconut pieces.
• roast to a golden brown without burning coconut.
• pour the fried coconut along with ghee over batter.
• also add ¼ tsp dry ginger powder, 1 tsp black sesame seeds, ¼ tsp baking soda and pinch salt.
• mix well making sure to attain thick dosa batter consistency.
• heat appe pan and pour half tsp of ghee in each mould of appe pan.
• pour the batter into each appe mould.
• roast to golden brown on both sides or cook until the toothpick inserted comes out clean.
• finally, enjoy unniyappam / neyyappam hot topped with ghee if required.

UNNI APPAM

Steps:

• Powder the jaggery to fine pieces.
• In a bowl, dissolve the jaggery in warm water and keep aside.
• In a bowl, put the wheat flour.
• Add the maida, mashed bananas, cardamom powder and coconut pieces.
• Mix well.
• Add these ingredients to the jaggery mix.
• If needed, little water can be added to make the consistency similar to that of the dosa batter.
• In a pan, heat the oil and using a round ladle, pour the appam batter one by one.
• Specifically, the paniyaram pan is used for this purpose.
• Fill the holes with oil, heat and pour the batter into the holes.
• Even shaped appams can be made with these moulds.
• Fry the appams till they are golden brown.
• Serve hot with ripe bananas.

UNNI APPAM RECIPE

Steps:

• Prepare the ingredients

UNNIYAPPAM

Steps:

• Add ½ tsp oil to a heated pan and roast the coconut pieces until golden brown. Transfer to a bowl and allow it to cool. Tip: If you are not able to find a fresh coconut, you could use grated coconut too without the need for roasting. Add jaggery in the same pan with ½ cup water and allow the jaggery to melt completely while heating on a medium flame. Filter the syrup with a fine mesh strainer and allow it to cool. Chop the bananas and grind to a smooth paste in a food processor. Add the rice flour to a heavy bottom pan and roast along with whole wheat flour until the flour mix turns aromatic (takes about 1 minute). Tip: Ensure that the color does not change while you roast. Add the wheat flour, rice flour, banana paste, jaggery syrup, and coconut in a large bowl and mix well to make a batter. The batter consistency should be like that of idly batter. If it is thick, add some water. Allow the batter to ferment for approx 20 minutes. Add cardamom powder, baking soda, roasted sesame seeds, and salt to the batter and mix thoroughly. Grease the paniyaram pan with some ghee or oil ensuring each slot is perfectly done. Fill ¾ of each slot with the prepared batter (approx1 tbsp batter per slot). Cook over low-medium heat until the sides turn golden brown in color. Tip: You can add some sesame seeds in the slots before you pour the batter, to enhance the taste. Flip the appam and allow it to cook. Check by inserting a toothpick- it should come out clean. Serve hot. Trivia Did you know that the word "unni" means "small" in Malayalam and the word "appam" means a "rice cake"? Unniyappam or sweet appams are the main offering in some temples in Kerala. A special utensil is used to make them.

UNNIYAPPAM RECIPE | UNNI APPAM | MINI SWEET APPAM | QUICK UNNIYAPPAM | BANANA APPAM |

Steps:

• For unni appamTo make unni appam, heat the ghee in a small non-stick pan, add the coconut and sauté on a medium flame for 1 minute, keep aside.Combine the rice, jaggery, banana and 1 tbsp of water in a mixer and blend it till smooth.Transfer the mixture, in a deep bowl add the coconut and cardamom powder, mix well.Heat little ghee in an appe mould on a medium flame, pour 1 tbsp of the batter into each mould.Cook, using little ghee, till the lower surface becomes golden brown and then turn each appam upside down using a fork so as to cook them from the other side.Repeat with the remaining batter to make more unni appams.Serve the unni appams immediately.
• Like unniyappam recipe | unni appam | mini sweet appam | quick unniyappam | banana appam | then check our other South Indian sweet recipes. paal payasam mysore pak sweet pongal
• For the batter of unniyappam | unni appam | mini sweet appam | quick unniyappam | banana appam, clean and wash the raw rice in enough water. Transfer them to a bowl and soak them in enough water, cover with a lid and keep aside for 2 hours. After 2 hours, drain the excess water. Transfer the soaked and drained rice into a mixer jar. // Call display() to register the slot as ready // and refresh() to fetch an ad. googletag.cmd.push(function () { googletag.display('div-gpt-ad-1570706400435-0'); googletag.pubads().refresh([adslot0]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot1 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot1").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot1]); }); Add jaggery. You can even make use of jaggery powder or melt the jaggery a bit, cool down and then add to the batter directly. Also, the quantity can be changed as per your liking and upon the sweetness of bananas. If the bananas are too sweet, decrease the amount of jaggery added. Add the chopped banana. preferably use riped elaichi banana. Add around 1 tbsp of water to form a smooth batter. Blend everything until combined and smooth. The batter should have a flowing consistency. Transfer the mixture in a deep bowl. Keep aside. // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot2 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot2").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot2]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot3 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot3").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot3]); }); Heat 1 tbsp ghee in a small non-stick pan. For an authentic taste, you may use coconut oil. Once the ghee is nice hot and melted, add the coconut. We have used fresh coconut without peeling off the fibrous skin. Sauté on a medium flame for 1 minute or until they are light golden brown. Add the black sesame seeds mix well and switch off the flame and allow it to cook in its heat. Keep aside to cool slightly. Once cooled add the coconut sesame mixture to the rice jaggery mixture. They give a nice mouthfeel to the mini sweet appams. // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot4 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot4").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot4]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot5 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot5").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot5]); }); Also, add cardamom powder. Add the dried ginger powder. Baking soda. Adding of baking soda to give a soft, fluffy texture to the unni appam. Finally a pinch of salt. It is added to balance the taste. Mix well and our Kerala unni appam batter is ready. This batter need not be fermented. Many people prefer. This is totally optional.
• To make unni appam, heat 1 tsp ghee in each appe mould of an appe pan on a medium flame. You can also use oil for cooking. Be generous with the amount of ghee to get a really crisp texture on the outside of banana appam. // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot6 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot6").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot6]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot7 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot7").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot7]); }); Pour 1/2 tbsp of batter into each mould. Do not fill it till the brim of the mould. Cook till the lower surface becomes golden brown and then turn each unni appam upside down using a fork or appam stick so as to cook them from the other side. You need to cook them on a low flame as the unni appam brown very fast due to the addition of bananas and jaggery. Once the unni appam are cooked from both sides, remove them on a plate. Repeat with the remaining batter to make more unni appams. Serve the unniyappam | unni appam | mini sweet appam | quick unniyappam | banana appam warm. // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot8 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot8").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot8]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot9 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot9").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot9]); }); Here are some other sweet and savoury appe/paniyaram recipes which you might love to try : ● Jowar and Pear Appam ● Rice Appe ● Masala Appe
• Make sure to use ripe banana, which will give sweetness to the unniyappam | unni appam | mini sweet appam | quick unniyappam | banana appam batter. You can use the banana, even when it is over riped. After the unni aapam is made cool it completely, and store it in an airtight box. It will stay good for 2 to 3 days at room temperature. Be generous with the amount of ghee put in each appe mould of an appe pan to get a really crisp texture on the outside of banana appam. // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot10 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot10").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot10]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot11 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot11").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot11]); }); You need to cook them on a low flame as the unniyappam brown very fast due to the addition of bananas and jaggery.