Ingredients
Unniyappam
Rosted Rice powder -2cup ( I used appam podi )
Maida-1cup
Jaggery- 3-4 big piece
Banana(cheru pazham/palayam thodan )-1/2kg
Sugar -opt (u can reduce the amount of jaggery and add sugar if u want )
Sesame seeds(ellu)-1/2tsp
Grated coconut or chopped coconut pieces-handful of
Salt-one pinch
Cooking soda- 1/2 tsp (opt)
Ghee-2tsp
Water-1 1/2cup
Oil-for frying
Unniyappam
Method
.Melt jaggery in 1/4cup of water and keep aside allow to cool.
.In a blender add banana and make a very fine paste
.Fry the coconut pieces or grated coconut in 2 tsp of ghee till it become light brown in colour and now add sesame seeds and fry till it splutters.Keep these also aside
.In a bowl add rice flour,maida,sugar,salt , cooking soda,,jaggery,fried coconut and sesame seeds, ,banana paste and mix well.Then add water and mix well .The consistency of batter should be like idly batter.
If u feel the batter is thick u can add water to make the right consistency .Sweetness is also depends up on u ..U can reduce or increase the sugar or jaggery according to ur taste.So keep this batter for minimum 2 to 3 hours in a tight container .
After 3 hours take a kuzhiyappam pan as shown in the picture .
This is a non stick pan ,so u can easily make unniyappam without the fear of sticking 🙂
Pour oil( Coconut oil is more good to get the authentic taste ) in each rounds and heat the pan .
When hot simmer the flame and pour 3/4 tbsp of batter into each rounds .
Now slightly increase the fire and allow the appams to cook .After 1 minutes turn the appam to upside down and cook that side also .When both sides become brown colour remove from the oil .
Repeat the same process to make the rest of the appams .
Note :
Pour oil in the rounds whenever needed. Appam should be cooked inside also ..Check this by inserting a fork .Don`t burn the appam by cooking in high flame .
Unniyappam
So the tasty unniyappams are ready for unnikutties and unnikuttans .. 🙂
Unniyappam
Click the link below to view the printable version
Curryworld 
Even for me its nostalgia..those colorful childhood memories are simply God’s gift..Your unniyappams are so yummy and colorful..I make wheat unniyappam too..Lakshmi (magic oven) suggested me to try that one..Its softer than rice..But rice defnitely got that nostalgic feeling..Let us all connect and relate memories with lovely food ..
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Ann ..
Thanks dear ..
As usual the very quick comment 🙂
i didn`t try that wheat unniyappam ..Even i also heard that its more soft than this ..will try that soon ..
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havent made unniyappam recently! luks so delicious.. n amma usually doesnt add coconut paste.. tis seems diff! and chechi, even i need the wheat unniyappam recipe! 🙂
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wowww.. looks so yummy veena.
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Hey Veena I guess this a kerala style sweet appam, but we make something like this (Aruntipandu kachayam) but a lil variation (no coconut)… I tried it and posted it too that was my grandmas receipe… I feel yours is better than what I did and using that appam plate is a good idea never thought of it…
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Veena..nostalgic post..I got carried away 2 ma old times..lovely..:)
Thanx 4 dropping by ma blog..hope 2 see u more around there..:)
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Hi Mahima ..Thanks dear
Ramya ..yea ramya .i will check ur arutipandu kachayam .And i did the changes in my as u mentioned. 🙂
Vrasha ..Thanks a lot for dropping ur lovely comment ..i added u in my blog roll..
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Even I make similar one,but its cool idea to make in this kuzhi paniyara kadai,it come out really in perfect shapes!! I use very little oil if i use this kadai, but I think for this unniyappam we need not compramise in anything:)
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Lovely Veena
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And this format looks so nice! I love it! 🙂
Thanks for considering
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Anu..
U r always welcome anu for giving me ur opinions .. 🙂 thanks buddy
Raji ..Thanks a lot for ur comment ..
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These have come out so perfect! Nice and chubby. Do you need to use so much oil though? I think mom used to just fill the holes 1/4th of the way. Will that be enough?
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Hi Nags..
Thanks for the lovely comments ..Oil depends up on u da..i used this much coz otherwise have to fill them so quick after we made one set of unniyappam !!! otherwise 1/4 th oil is enough 🙂
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Oh Me too, it reminds me of my childhood were my mom used to make them often and we kids used to love them.
To be honese i used to hogg them like a pig 🙂
This looks so delicious. Pity i am not living next door to you.
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Looks yummy and went back to childhood for a while.definitely i am gonna make this soon.thanks for the recipe
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Hi Happy Cook..
Give me ur address i will courier u 😉
Thanks Fiji ..Tell me the result k . 🙂
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Looks wonderful…
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unniyappam kandittu kothiyavunnu veena 🙂 it looks very crispy & you have explained the recipe very well 🙂
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Unniappam is a fav of mine..though my unnikutti is yet to start liking it…
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Usha..thanks yaar
Maria ..veetilottu vaa ..namukku evide unniyappam okke kazhichu irunnu varthamanam parayam .. 🙂
Rachel ..thanks a lot for ur comment
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i liked this recipe n am going to try it soon, in north india we make malpuas which is a bit similar to this n is cooked in desi ghee.
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oh how much i love these appams….just like you i used to stand near my mom when she makes this and i make them often for my son who also loves to eat those yummy appams.
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i want to make unni appam please teach me ok.
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ILIKE VERY MUCH UNNIYAPPAM
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CHECHI THIS IS VERY FINE RECEIPE. WE TRIED THIS. YUM YUM……………THANKS FOR POSTING THIS
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I have tried unniappam two times,but it was not at all good.I tried your recipe and it came good.thank you veena.
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it is a super dish i have ever eaten. it is fentastic.
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Thank u so much for ur wonderful words….
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This looks so delicious….u hv used a lot of oil yet appam is not oily….i love it….
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Thank you for the recipe. I used the exact ingredients and steps. The shape is not perfect sphere as shown here, taste was fantastic though. How can I prevent those appams taking in too much oil. What causes the oil absorption? How can I make them dense? Thanks again.
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Hi sir..
Thanks a lot for trying my recipes… Great to knw that liked unniyappam … May bethe consistency of the batter is bit watery that’s y the shape did nt come perfect .. And to avoid absorbing much oil u have to be very careful about the temparature .. If the oil is less hot ,then the appam will absorb the oil much ..and if the oil is very hot it will burn soon ..so the oil should be medium hot while we pour the appam batter …still u have any doubt plz contact me ..thank u 🙂
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Thank u arthy 🙂
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Thanks and this will help hone my kitchen skills, one step at a time. My next stop through the curryworld will be “Special Prawns Roast” for my sons
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🙂 that’s my grandmas recipe… U will surely like it
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Will def try this out- sooo sweet loved your comment ‘ready to eat for unnikutties and unnikuttans’
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Super chechi
🙂🙂🙂🙂
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Hi Veena. Tried another uniyappam recipe of yours. The authentic traditional one. It came out great. Loved it. My little boy who is a fussy eater loved it…..so thankful to you
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I made the Unniyappam but it became very hard the next day, what to do???
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I made the Unniyappam but it became very hard the next day, what to do???
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Hii
Can you please do recipe of hard unniyappam, like we get from sabarimala.
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