Unniyappam is a traditional South Indian sweet that’s crispy on the outside, soft on the inside, and bursting with the flavors of jaggery, coconut, and cardamom. These small, round dumplings are a popular treat in Kerala, often made during festivals like Onam or as a tea-time snack. Let’s dive into this simple and delicious recipe to bring a taste of Kerala to your kitchen!
- Servings: Makes about 20 unniyappams (serves 4-5)
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Cool Time: 20 minutes
- Chill Time: 30 minutes (for batter resting)
- Total Time: 1 hour 5 minutes
Ingredients
- 1 cup rice flour (preferably roasted)
- 1/2 cup jaggery (grated or powdered)
- 1/4 cup grated coconut (fresh or desiccated)
- 1 ripe banana (small, mashed)
- 1/4 tsp cardamom powder
- 1/8 tsp baking soda (optional, for extra fluffiness)
- 1 tbsp ghee (for frying and flavor)
- 1/2 cup water (adjust for batter consistency)
- Oil (for deep frying)
- 1 tbsp sesame seeds (optional, for added crunch)
Step-Wise Directions
Step 1: Prepare the Jaggery Syrup
Gently melt the jaggery with a quarter cup of water in a small pan over a low flame. Stir until fully dissolved. Strain to remove impurities and let it cool slightly.
Step 2: Make the Batter
In a mixing bowl, combine rice flour, mashed banana, grated coconut, cardamom powder, and sesame seeds (if using). Slowly pour in the cooled jaggery syrup and mix it in. Then, add the rest of the water a little at a time, stirring until your batter is smooth and thick, just like perfect pancake batter. Stir in the baking soda, if using.
Step 3: Rest the Batter
Cover the batter and let it rest for 30 minutes. This helps the flavors meld and ensures soft unniyappams.
Step 4: Heat the Pan
Heat an appe pan (paniyaram pan) on medium flame. Add a few drops of oil or ghee into each mold, filling them about one-third.
Step 5: Cook the Unniyappams
Pour a tablespoon of batter into each mold, filling them about three-quarters full. Give it 2-3 minutes over a gentle heat. You’ll know it’s ready when the edges look golden. Gently flip each unniyappam using a spoon or skewer and cook the other side for another 2-3 minutes.
Step 6: Check for Doneness
The unniyappams should be golden brown and crispy on the outside. Remove them from the pan and place on a paper towel to drain excess oil. Repeat the process for the remaining batter, adding more oil to the molds as needed.
Step 7: Cool and Serve
Let the unniyappams cool for about 10 minutes before serving. They taste best warm but can be enjoyed at room temperature too.
Nutrition Facts (Per Serving)
Servings Per Recipe: 4 (5 unniyappams per serving)
| Nutrient | Amount | % Daily Value* |
|---|---|---|
| Calories | 220 kcal | – |
| Total Fat | 8g | 10% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 5mg | 2% |
| Sodium | 30mg | 1% |
| Total Carbohydrate | 35g | 13% |
| Dietary Fiber | 1g | 4% |
| Total Sugars | 15g | – |
| Protein | 2g | 4% |
| Vitamin C | 2mg | 2% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
| Potassium | 100mg | 2% |
Final Thought
Unniyappam is more than just a sweet treat—it’s a bite-sized piece of tradition that brings warmth and joy to any occasion. Whether you’re making it for a festival or a cozy evening at home, this recipe is simple enough for beginners yet delivers authentic Kerala flavors. Serve these golden delights with a cup of chai, and watch them disappear in no time!
Also Read: Ada Pradhaman Recipe: A Sweet South Indian Delight
My Name is Sanjeev Vekariya, I cover Articles related to Baking, Recipes, Desserts and Cake . I have more than 5 Years of Experience in Writing Food Article.