Unni Appam Recipe – Kerala Rice & Coconut Balls with Pepper-Cumin Spice

Last Updated on 2 months by Neha Deshmukh

Unni Appam Recipe – Kerala Rice & Coconut Balls with Pepper-Cumin Spice

Okay, let’s be real – Unni Appam is comfort food defined. These little rice and coconut balls, spiced with pepper and cumin, are a classic Kerala snack, and honestly, once you make them, you’ll be hooked! I remember the first time I tried these, I was visiting my aunt in Kerala, and she had a huge batch simmering away. The aroma alone was enough to make my mouth water. Now, I’m sharing her (and my slightly tweaked!) version with you.

Why You’ll Love This Recipe

Unni Appam are more than just a tasty treat. They’re a little piece of Kerala’s culinary heritage. They’re wonderfully soft and chewy, with a delightful warmth from the spices. Plus, they’re surprisingly easy to make – perfect for a weekend project or when you’re craving something a little different. They’re also naturally gluten-free, which is a bonus!

Ingredients

Here’s what you’ll need to whip up a batch of these beauties:

• 1.5 cups Boiled rice/Idli rice (about 200g)
• 0.5 cup Grated coconut (about 50g)
• 1.5 tsp Pepper corns (about 7g)
• 1 tsp Jeera/Cumin seeds (about 5g)
• As needed Salt (about 1/2 tsp)

Ingredient Notes

Let’s talk ingredients, because a few little things can make a big difference!

• Idli Rice vs. Boiled Rice: You can use either! Idli rice is specifically processed for making idlis and dosas, but boiled rice works beautifully too. Just make sure it’s a short-grain variety.
• Fresh vs. Dried Coconut: Freshly grated coconut is always best for that authentic flavour. But if you can’t get your hands on it, unsweetened desiccated coconut will do in a pinch. You’ll need to hydrate it with a tablespoon or two of warm water before using.
• Regional Pepper Varieties: Kerala is famous for its pepper! If you can find Tellicherry peppercorns, they’ll add an extra layer of flavour. But any good quality black peppercorns will work wonderfully.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the rice in plenty of water for at least 2 hours. This is crucial for getting that soft, fluffy texture.
2. Once soaked, drain the rice and grind it into a fairly thick batter. You want it to be smooth, but not watery.
3. Now, mix in the grated coconut and a pinch of salt. Give it a good stir until everything is well combined.
4. Time to shape! Take small portions of the batter – about the size of a gooseberry – and roll them into little balls.
5. Place the balls on a newspaper or clean cloth for about 10 minutes. This helps absorb any excess moisture, so they don’t stick together when cooking.
6. Bring 3-4 cups of water to a boil in a wide pan. Gently drop in the Unni Appam, and cook uncovered for 5-8 minutes. They’re done when they float to the surface and bounce back when you gently press them.
7. While the appams are cooking, dry roast the pepper corns and cumin seeds in a pan until fragrant. Let them cool slightly, then coarsely grind them.
8. Finally, heat a teaspoon of ghee in a small pan. Add the spice powder and swirl it around for a few seconds. Toss the cooked Unni Appam in the spiced ghee to coat them evenly.

Expert Tips

• Don’t overcrowd the pan when boiling the appams. Cook them in batches to ensure they cook evenly.
• The batter consistency is key! If it’s too thin, the appams will fall apart. If it’s too thick, they’ll be dense.
• Keep an eye on the spice powder while tempering – it can burn quickly!

Variations

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

• Vegan Adaptation: Substitute the ghee with coconut oil for a delicious vegan version. My friend, Priya, swears by this!
• Gluten-Free: This recipe is naturally gluten-free, but always double-check your ingredients to be sure.
• Spice Level Adjustment: If you like things a little spicier, add a pinch of red chilli powder to the spice mix.
• Onam/Kerala Festival Adaptation: During Onam, these are often made in larger quantities and served as part of the sadhya (feast). You can also add a touch of jaggery to the batter for a slightly sweet flavour.

Serving Suggestions

Unni Appam are traditionally served hot with kanji – the seasoned cooking water from boiling the appams. It’s surprisingly flavourful! You can also enjoy them with a cup of hot chai or as a simple afternoon snack.

Storage Instructions

These are best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat them gently in a pan or microwave before serving.

FAQs

Let’s answer some common questions:

• What type of rice is best for Unni Appam? Idli rice or boiled rice (short-grain) work best.
• Can I make the batter ahead of time? Yes, you can! Just store it in the refrigerator for up to 24 hours. You might need to add a little water to adjust the consistency before shaping the appams.
• How do I know when the Unni Appam are cooked through? They’ll float to the surface and bounce back when gently pressed.
• What is Kanji and why is it served with Unni Appam? Kanji is the starchy water left over after boiling the appams. It’s seasoned with salt and sometimes a little coconut oil, and it’s a delicious accompaniment!
• Can I use store-bought coconut instead of freshly grated? Yes, you can! Use unsweetened desiccated coconut and hydrate it with a little warm water.