Unniyappam Recipe – Jaggery & Coconut Kerala Sweet Pancakes

Last Updated on 2 months by Neha Deshmukh

Unniyappam Recipe – Jaggery & Coconut Kerala Sweet Pancakes

Introduction

Oh, Unniyappam! Just the name conjures up memories of festivals back home in Kerala, the sweet aroma filling the air. These little golden pancakes are a staple during Onam and Vishu, but honestly, I don’t wait for a special occasion to make them. They’re surprisingly easy to whip up, and the combination of jaggery, coconut, and cardamom is just… heavenly. I first made these with my grandmother, and it’s a recipe I’ve cherished ever since. Let’s get cooking, shall we?

Why You’ll Love This Recipe

These aren’t just any pancakes. Unniyappam offers a delightful textural experience – a slightly crispy exterior giving way to a soft, fluffy interior. The natural sweetness from the jaggery and the fragrant coconut make them utterly irresistible. Plus, they’re a fantastic way to experience a little piece of Kerala’s culinary heritage.

Ingredients

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

• 1.5 cup all-purpose flour (maida) – about 180g
• 0.5 cup rava (semolina) – about 75g
• 2 tbsp rice powder – about 15g
• 0.5-0.75 cup ripe banana (pureed) – about 120-180ml (using about 1-2 medium bananas)
• 1.5 cup melted jaggery – about 300g
• 4-5 green cardamom seeds (powdered)
• 1 pinch baking soda (optional) – about 1/4 tsp
• 0.33 cup grated coconut – about 40g
• 2 tbsp ghee – about 30ml
• 2 cup oil (for frying) – about 480ml
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few little things can make all the difference.

Jaggery: Types and Flavor Profile

Jaggery is unrefined sugar, and it comes in different forms. You can use palm jaggery or sugarcane jaggery. Palm jaggery has a slightly smokier flavor, which I personally love. The quality of jaggery really impacts the final taste, so try to get a good one!

Rava (Semolina): Choosing the Right Grind

Use fine rava (semolina) for the best texture. Coarse rava will result in a slightly grainy unniyappam.

Rice Powder: Regional Variations & Substitutions

Rice powder adds a lovely subtle texture. You can use store-bought rice powder or make your own by grinding raw rice. If you don’t have rice powder, you can skip it, but it does add to the authentic flavour.

Ghee: The Importance of Clarified Butter in South Indian Cooking

Ghee is essential in South Indian cooking. It adds a beautiful aroma and richness. Don’t skimp on this! You can make your own ghee at home, or buy a good quality brand.

Cardamom: Freshly Ground vs. Store-Bought

Freshly ground cardamom is always best! The flavour is so much more vibrant. If you’re using store-bought powder, make sure it’s relatively fresh.

Step-By-Step Instructions

Alright, let’s get to the fun part!

1. First, melt the jaggery in a pan with about ¼ cup of water. Stir until it forms a thick, smooth syrup. Let this cool completely. This is important, or it will cook the banana!
2. In a large bowl, combine the cooled jaggery syrup, all-purpose flour, rava, rice powder, baking soda (if using), and a pinch of salt.
3. Now, add the banana puree and grated coconut. Mix everything well.
4. Add the powdered cardamom and ghee. Mix again until you have a smooth batter.
5. The batter should be the consistency of idli batter – not too thick, not too runny. If it’s too thick, add a little water, a tablespoon at a time, until you reach the right consistency.
6. Cover the bowl and let the batter rest for at least 3-6 hours. This allows the rava to absorb the moisture and gives the unniyappams a lovely texture.
7. Heat oil in a paniyaram pan over medium-low heat.
8. Once the oil is hot, pour batter into each mold, filling about ¾ full.
9. Cook for 2-3 minutes per side, until golden brown and crispy.
10. Drain the cooked unniyappams on paper towels to remove excess oil.

Expert Tips

• Don’t overcrowd the pan. Cook in batches.
• Keep the heat on medium-low. If the heat is too high, the unniyappams will burn on the outside and remain uncooked inside.
• A well-rested batter is key to fluffy unniyappams.

Variations

• Vegan Unniyappam: Substitute the ghee with coconut oil.
• Gluten-Free Unniyappam: Use a gluten-free all-purpose flour blend.
• Spice Level Adjustment: My friend loves adding a tiny pinch of nutmeg along with the cardamom. Feel free to experiment!
• Onam/Kerala Festival Adaptation: During Onam, some families add a tiny bit of elakkai (cardamom) powder to the oil while frying for an extra fragrant touch.

Serving Suggestions

Unniyappam is best enjoyed warm! They’re delicious on their own with a cup of chai, or you can serve them with a dollop of yogurt or a scoop of ice cream.

Storage Instructions

Unniyappam are best eaten fresh, but you can store leftovers in an airtight container at room temperature for up to 2 days. They will lose some of their crispness, but still taste delicious.

FAQs

What is the best way to prevent Unniyappams from sticking to the pan?

Make sure the oil is hot enough before adding the batter, and don’t disturb the unniyappams while they’re cooking on each side. A well-seasoned paniyaram pan also helps!

Can I use a different type of flour besides all-purpose flour?

You can, but the texture will change. Whole wheat flour will give a slightly denser unniyappam.

How can I adjust the sweetness level of the Unniyappams?

Adjust the amount of jaggery to your liking. Start with a little less and add more if needed.

What is the role of baking soda in this recipe, and can I omit it?

Baking soda helps to make the unniyappams a little fluffier. You can omit it if you prefer, but they might be slightly denser.

Can Unniyappams be made ahead of time and reheated?

You can make the batter ahead of time and store it in the refrigerator for up to 24 hours. Reheat the unniyappams in a toaster oven or a dry pan to restore some of their crispness.