Unniappam, a cherished delicacy hailing from the beautiful state of Kerala, holds a special place during tea time and is also offered as Prasadam or Nercha (offering) in temples and churches.
Ingredients:
- 1 tea cup Rice flour
- 1 pinch of Salt
- 1 pinch of Cooking soda
- ¼ teaspoon Cumin seeds powder
- 1 teaspoon Black Sesame Seeds (Ellu)
- ¼ teaspoon Cardamom powder
- 1 tablespoon Melted Jaggery
- 1 tablespoon Ghee
- 1 tablespoon Cashew nuts
- 2 Small Bananas (Palayankodan Pazham)
- Oil for deep frying
Preparation:
In a deep dish, combine rice flour and salt. Peel and mash the bananas into the flour, creating a paste-like consistency. (Bananas can also be blended separately and added to the mixture.)
Add melted jaggery and a little water to form a thick and smooth batter. Adjust jaggery quantity for preferred sweetness.
Incorporate cardamom and cumin seeds powder, along with roasted cashew nuts and ghee.
Stir in black sesame seeds and cooking soda. Allow the batter to ferment for 2 hours.
After fermentation, mix the batter well. Heat coconut oil in a frying pan on medium heat.
Using a tablespoon, carefully pour the batter into the oil, creating multiple unni appams. The pan’s size will determine the number of unni appams cooked simultaneously.
Fry until one side turns golden brown, then flip and fry the other side until uniformly golden.
Be attentive to prevent overcooking. The assortment in shape adds to the charm of this treat, which boasts a delectable spongy texture. Whether enjoyed alone or with tea, these unni appams are a true delight.
Unniappam is a delightful offering from Kerala that transcends boundaries. Its exquisite blend of flavors, soft texture, and cultural significance make it an irresistible treat for both family gatherings and social occasions.
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