Unni Appam, Mini Sweet Appam recipe with step by step photos
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How to make unniyappam batter-
For the batter of unniyappam | unni appam | mini sweet appam | quick unniyappam | banana appam, clean and wash the raw rice in enough water.
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Transfer them to a bowl and soak them in enough water, cover with a lid and keep aside for 2 hours.
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After 2 hours, drain the excess water.
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Transfer the soaked and drained rice into a mixer jar.
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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.
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Add the chopped banana. preferably use riped elaichi banana.
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Add around 1 tbsp of water to form a smooth batter.
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Blend everything until combined and smooth. The batter should have a flowing consistency.
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Transfer the mixture in a deep bowl. Keep aside.
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Heat 1 tbsp ghee in a small non-stick pan. For an authentic taste, you may use coconut oil.
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Once the ghee is nice hot and melted, add the coconut. We have used fresh coconut without peeling off the fibrous skin.
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Sauté on a medium flame for 1 minute or until they are light golden brown.
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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.
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Once cooled add the coconut sesame mixture to the rice jaggery mixture. They give a nice mouthfeel to the mini sweet appams.
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Also, add cardamom powder.
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Add the dried ginger powder.
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Baking soda. Adding of baking soda to give a soft, fluffy texture to the unni appam.
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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.
How to make unni appam recipe-
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.
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Pour 1/2 tbsp of batter into each mould. Do not fill it till the brim of the mould.
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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.
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Once the unni appam are cooked from both sides, remove them on a plate.
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Repeat with the remaining batter to make more unni appams.
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Serve the unniyappam | unni appam | mini sweet appam | quick unniyappam | banana appam warm.
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Here are some other sweet and savoury appe/paniyaram recipes which you might love to try :
Notes on unniyappam | unni appam-
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.
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After the unni aapam is made cool it completely, and store it in an airtight box.
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It will stay good for 2 to 3 days at room temperature.