Unni apam

Unniappam Sweet Indian snack recipe

Recipe by Maya Akhil

10 Serves
45 mins
V
Veg
Medium
Not Spicy

Unniappam an authentic Indian sweet snack, originating from Kerala this dish is now consumed world wide.
This easy to follow recipe is great for those of you with a sweet tooth! To make it all that much more convenient you can also now purchase all of the ingredients that you see here with Free delivery on all orders over £20.
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Methods

1
In a deep pan, add jaggery with a cup of water and heat through to melt. Once runny, Strain the jaggery and set it aside to cool completely.
2
In a frying pan add a tbsp of ghee and Fry the coconut tidbits until they turn golden. Add 2 tsp black sesame seeds. Stir for a few seconds and take off the heat.
3
In a blender, grind a banana adding 2 tbsp of the melted jaggery and mix until a smooth paste is formed.
4
Then mix together rice flour, wheat flour, the ground banana, a pinch of salt and melted jaggery. Add water little by little until you get a consisteny of batter. You may need around 1-1.5 cups of water.
5
Add the fried coconut bits, sesame seeds and baking soda to the batter. Mix well. Let the batter rest for 10 – 15 minutes. If the batter turns too thick after resting, add extra water to loosen it and stir well.
6
Meanwhile heat a unniyappam pan over or a poached egg pan on medium heat and fill it with oil (upto half of each depression).
7
When the oil gets hot, fill 3/4th of each depression with the batter (about 1 – 1.5 tbsp batter) and fry them at medium heat, uncovered. (Once the unniyappam is half-cooked, their sides will detach from the pan). When one side is cooked, flip over using a fork and fry until brown on both sides, about 2 – 4 minutes in total, over medium heat. If its browning too fast, reduce the flame to medium-low. Remove and drain onto a tissue paper to remove excess oil.
8
Serve warm or at room temperature. You can store the leftovers for a few days at room temperature or in fridge for 1 week. Microwave a few seconds before serving

Ingredients

1 cup
1/2 cup
1.5 tbsp
2 small
3/4 cup or to taste
1 – 1.5 cups or as required
1 pinch
2 tbsp
3 tbsp
2 tbsp
1/2 tb sp

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