Unni Appam, Mini Sweet Appam
by Tarla Dalal
unniyappam recipe | unni appam | mini sweet appam | quick unniyappam | banana appam | with 24 amazing images.
South Indian unniyappam are a small round sweet snack made with rice, banana, coconut, sesame seeds, cardamom powder and molten jaggery!
Let's see how to make unniyappam recipe. Soak and drain raw rice and transfer to a mixer jar. Add jaggery, banana, water and blend. Transfer the mixture in a deep bowl. Keep aside. Heat 1 tbsp ghee in a small non-stick pan. Add the coconut and sesame seeds and cook. Once cooled add the coconut sesame mixture to the rice jaggery mixture. To make unni appam, heat 1 tsp ghee in each appe mould of an appe pan on a medium flame. Pour 1/2 tbsp of batter into each mould. 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. Your unniyappam is ready.
I would like to share with you some tips to make the perfect unniyappam recipe. 1. Make sure to use ripe banana, which will give sweetness to the batter. 2. Blend everything until combined and smooth. The batter should have a flowing consistency. 3. Adding of baking soda to give a soft, fluffy texture to the unni appam. 4. Be generous with the amount of ghee put in each appe mould of an appe pan to get a really crisp texture on the outside of banana appam. 5. You need to cook them on a low flame as the unniyappam brown very fast due to the addition of bananas and jaggery.
While unniyappam is traditionally made using ground wheat or a combination of wheat and rice, here is a slightly modified version using just raw rice.
This quick unniyappam can be enjoyed as a quick evening snack.
Enjoy unniyappam recipe | unni appam | mini sweet appam | quick unniyappam | banana appam | with detailed step by step recipe and video below.
Unni Appam, Mini Sweet Appam recipe - How to make Unni Appam, Mini Sweet Appam
Preparation Time: Cooking Time: Total Time:
Makes 14 unni appams
For Unni Appam
1/2 cup raw rice (chawal) , soaked and drained
1/2 cup grated jaggery (gur)
1/4 cup chopped bananas
1 tsp ghee
1/2 cup chopped fresh coconut
1/2 tsp cardamom (elaichi) powder
ghee for cooking
For unni appam
- For unni appam
- To make {span class="bold1"}unni appam{/span}, heat the ghee in a small non-stick pan, add the coconut and sauté on a medium flame for 1 minute, keep aside.
- Combine the rice, jaggery, banana and 1 tbsp of water in a mixer and blend it till smooth.
- Transfer the mixture, in a deep bowl add the coconut and cardamom powder, mix well.
- Heat little ghee in an appe mould on a medium flame, pour 1 tbsp of the batter into each mould.
- Cook, using little ghee, till the lower surface becomes golden brown and then turn each appam upside down using a fork so as to cook them from the other side.
- Repeat with the remaining batter to make more {span class="bold1"}unni appams{/span}.
- Serve the {span class="bold1"}unni appams{/span} immediately.
Unni Appam Video
Like Unni Appam
- Like unniyappam recipe | unni appam | mini sweet appam | quick unniyappam | banana appam | then check our other South Indian sweet recipes.
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.
-
Transfer them to a bowl and soak them in enough water, cover with a lid and keep aside for 2 hours.
-
After 2 hours, drain the excess water.
-
Transfer the soaked and drained rice into a mixer jar.
-
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.
-
Add the chopped banana. preferably use riped elaichi banana.
-
Add around 1 tbsp of water to form a smooth batter.
-
Blend everything until combined and smooth. The batter should have a flowing consistency.
-
Transfer the mixture in a deep bowl. Keep aside.
-
Heat 1 tbsp ghee in a small non-stick pan. For an authentic taste, you may use coconut oil.
-
Once the ghee is nice hot and melted, add the coconut. We have used fresh coconut without peeling off the fibrous skin.
-
Sauté on a medium flame for 1 minute or until they are light golden brown.
-
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.
-
Once cooled add the coconut sesame mixture to the rice jaggery mixture. They give a nice mouthfeel to the mini sweet appams.
-
Also, add cardamom powder.
-
Add the dried ginger powder.
-
Baking soda. Adding of baking soda to give a soft, fluffy texture to the unni appam.
-
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.
-
Pour 1/2 tbsp of batter into each mould. Do not fill it till the brim of the mould.
-
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.
-
Once the unni appam are cooked from both sides, remove them on a plate.
- Repeat with the remaining batter to make more unni appams.
-
Serve the unniyappam | unni appam | mini sweet appam | quick unniyappam | banana appam warm.
- 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.
-
After the unni aapam is made cool it completely, and store it in an airtight box.
- It will stay good for 2 to 3 days at room temperature.
-
Be generous with the amount of ghee put in each appe mould of an appe pan to get a really crisp texture on the outside of banana appam.
-
You need to cook them on a low flame as the unniyappam brown very fast due to the addition of bananas and jaggery.
| Energy | 96 cal |
| Protein | 0.7 g |
| Carbohydrates | 11.2 g |
| Fiber | 1.1 g |
| Fat | 5.3 g |
| Cholesterol | 0 mg |
| Vitamin A | 28.4 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.2 mg |
| Vitamin C | 0.4 mg |
| Folic Acid | 1.2 mcg |
| Calcium | 6 mg |
| Iron | 0.3 mg |
| Magnesium | 8.4 mg |
| Phosphorus | 26.4 mg |
| Sodium | 2.8 mg |
| Potassium | 28 mg |
| Zinc | 0.1 mg |
i love this recipe...
Mujje south ke vanjaan behaad pasand. Yeh falow ki flaour wale aappam bhade hi lubhavane lage.. Jaroor try karongi...