Easy 20 minute Unniappam

I love unniappam. Period.

I am sure that if there is anyone here who has tried this even once, will fall for it.

I have never really made a whole lot of this all these years, as it is a process to make it. Soak rice, grind it, then do the rest of the mixings and all that. I tried once with rice flour but it turned out way to crispy. It did not have that nice soft, almost webby center.

That is when, Amma gave me this recipe when she last visited us when V was born. She and Appa made a whole bunch of this before they left and I savored it for days! It is a recipe she heard of from somewhere and she has now switched to this now. You just have to mix equal amounts of whole wheat flour, rice flour and all purpose flour with melted jaggery, mashed bananas, ground cardamom, copra (dried coconut) slices and fry them in hot oil in the special pan, that resembles an ebelskeiver pan (you can use that too). Toss in some ghee and sugar, once drained or you can just have them as it is.

I made this batch for Janmashtami / Sri Krishna Jayanti (Lord Krishnas Birthday) last weekend and I was able to put it together in less than half hours time!

Ingredients

1. Whole Wheat Flour / Atta - ½ cup
2. Rice Flour - ½ cup
3. All Purpose Flour - ½ cup
4. Jaggery, crushed - 2 cups
5. Water - ¼ cup + more, as required
6. Banana - 1
7. Ground Cardamom - 1 tsp
8. Dried Coconut Slices (copra pieces) - ¼ cup
9. Oil - enough to deep fry

Instructions

1. Melt the jaggery in a sauce pan over medium heat along with the ¼ cup of water.
2. Mix all the three flours together.
3. Pour the melted jaggery to this.
4. Mash the banana witha fork and add to the mixture.
5. Add the coconut slices and cardamom and mix well.
6. Add more water, if needed, to get to a pancake mixture consistency.
7. Heat a tablespoon of oil in each compartment of the pan. Pour the batter till it fills the compartment.
8. Let is fry over medium-high heat. Turn over with a skewer, when the top seems to be almost cooked and the sides of the appam starts to brown.
9. Keep frying till the skewer comes out neat when inserted into the appam.
10. Remove and drain on paper towels.

Easy 20 minute Unniappam ~ Deep Fried Rice Flour Pancakes Sweetened with Jaggery | Kerala Sadya Recipes

Print Pin Rate

Author: Manju

[recipe_key]

Ingredients

• ▢ Whole Wheat Flour / Atta - ½ cup
• ▢ Rice Flour - ½ cup
• ▢ All Purpose Flour - ½ cup
• ▢ Jaggery crushed - 2 cups
• ▢ Water - ¼ cup + more as required
• ▢ Banana - 1
• ▢ Ground Cardamom - 1 tsp
• ▢ Dried Coconut Slices copra pieces - ¼ cup
• ▢ Oil - enough to deep fry

Instructions

• Melt the jaggery in a sauce pan over medium heat along with the ¼ cup of water.
• Mix all the three flours together.
• Pour the melted jaggery to this.
• Mash the banana witha fork and add to the mixture.
• Add the coconut slices and cardamom and mix well.
• Add more water, if needed, to get to a pancake mixture consistency.
• Heat a tablespoon of oil in each compartment of the pan. Pour the batter till it fills the compartment.
• Let is fry over medium-high heat. Turn over with a skewer, when the top seems to be almost cooked and the sides of the appam starts to brown.
• Keep frying till the skewer comes out neat when inserted into the appam.
• Remove and drain on paper towels.

Tried this recipe?Mention @Cookingcurries or tag #cookingcurries on social media. We would love to take a look and share!