Unniyappam Recipe – Kerala Banana & Jaggery Sweet Rice Cakes

Last Updated on 2 months by Neha Deshmukh

Unniyappam Recipe – Kerala Banana & Jaggery Sweet Rice Cakes

Hey everyone! If you’ve ever been to Kerala, especially during Onam or Vishu, you have to have tasted these little bites of heaven – Unniyappams! They’re these adorable, golden-brown sweet rice cakes, crispy on the outside and soft inside, bursting with the flavors of banana, jaggery, and coconut. I first made these with my grandmother, and honestly, the smell alone transports me right back to her kitchen. Today, I’m sharing her recipe with you, so you can experience a little bit of Kerala magic at home.

Why You’ll Love This Recipe

Unniyappams aren’t just delicious; they’re a little piece of Kerala culture. They’re perfect for festive occasions, a sweet treat with evening tea, or just when you’re craving something comforting and homemade. Plus, they’re surprisingly fun to make! The process is a little involved, but the results are so worth it. Trust me, once you taste these, you’ll be hooked.

Ingredients

Here’s what you’ll need to make these delightful Unniyappams:

• 1 cup raw rice
• 1 cup jaggery
• 1 medium banana
• 3 tbsp coconut bits
• 0.5 tsp roasted sesame seeds
• 1 pinch cardamom powder
• 1 pinch cooking soda

Ingredient Notes

Let’s talk ingredients for a moment, because getting these right makes all the difference!

• Raw Rice: This is key! Don’t use cooked rice. Raw rice (like Kerala Matta rice if you can find it, otherwise any good quality raw rice will do) gives the Unniyappams their perfect texture.
• Kerala Banana: Ideally, you want a firm, slightly tangy banana like nendran or enthoru. These hold their shape well during cooking. If you can’t find these, plantains are a good substitute, or even a firm ripe banana like a Cavendish, though the flavour will be slightly different.
• Jaggery: Use a good quality jaggery – the darker the colour, the richer the flavour. I prefer using palm jaggery for that authentic taste. Make sure it’s free of any impurities.
• Ghee: Don’t skimp on the ghee! It adds a beautiful aroma and flavour, and helps the Unniyappams get that lovely golden colour. Using homemade ghee is a game changer if you have the time.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the raw rice overnight in plenty of water. This is super important for getting a smooth batter.
2. The next morning, drain the rice and grind it into a smooth batter. You might need to add a little water to help it along, but keep the batter thick.
3. Now, let the batter ferment for 4-5 hours. You’ll know it’s ready when it’s slightly bubbly and has a slightly sour smell.
4. While the batter ferments, fry the coconut bits in ghee until golden brown and fragrant. Set these aside – they’re going to add a lovely crunch!
5. Grind the jaggery and banana together until you get a smooth paste. Add this to the fermented rice batter.
6. Mix in the fried coconut bits, roasted sesame seeds, and cardamom powder. Finally, add a pinch of cooking soda – this helps make the Unniyappams nice and fluffy.
7. Heat an appam pan (or a small non-stick frying pan) with a mix of oil and ghee.
8. Pour the batter into the molds of the appam pan, filling them about ¾ full.
9. Cover the pan and cook on medium heat until the Unniyappams are golden brown on one side. Then, flip them carefully and cook the other side until golden brown.
10. Drain the cooked Unniyappams on paper towels to remove any excess oil.

And that’s it! You’ve made Unniyappams!

Expert Tips

• Batter Consistency: The batter should be thick enough to hold its shape when poured into the pan, but not so thick that it’s difficult to spread.
• Pan Temperature: Getting the pan temperature right is crucial. If it’s too hot, the Unniyappams will burn on the outside before they cook through. If it’s too cold, they’ll be soggy.
• Don’t Overcrowd: Don’t overcrowd the pan. Cook in batches for the best results.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based ghee and ensure your jaggery is vegan-friendly (some jaggery is processed with bone char).
• Gluten-Free: Unniyappam is naturally gluten-free!
• Spice Level: While traditionally mildly sweet, you can add a tiny pinch of nutmeg for a warm, subtle spice. My friend loves adding a little bit!
• Festival Adaptations: These are especially popular during Onam and Vishu, but honestly, any celebration is a good excuse to make Unniyappams.

Serving Suggestions

Unniyappams are best enjoyed warm, straight from the pan! They’re delicious on their own, or with a cup of hot chai. They also pair beautifully with a dollop of yogurt or a scoop of ice cream.

Storage Instructions

If you have any leftovers (which is unlikely!), store them in an airtight container at room temperature for up to 2 days. They’re best enjoyed fresh, but you can reheat them gently in a pan or microwave.

FAQs

Let’s answer some common questions:

• What type of rice is best for Unniyappam? Raw rice is essential! Kerala Matta rice is ideal, but any good quality raw rice will work.
• Can I use a different type of banana? Yes, but nendran or enthoru bananas are best. Plantains or a firm ripe banana are good substitutes.
• How do I know when the batter is fermented enough? The batter will be slightly bubbly and have a slightly sour smell.
• What is the best way to prevent the Unniyappams from sticking to the pan? Make sure the pan is well-greased with a mix of oil and ghee, and the temperature is just right.
• Can Unniyappam be made ahead of time and reheated? They’re best fresh, but you can make the batter ahead of time and store it in the refrigerator for up to 24 hours.

Enjoy making these little gems! I hope this recipe brings a little bit of Kerala sunshine into your kitchen. Let me know how they turn out in the comments below!