Kerala style sweet appam recipe is known as Unniyappam/Neyappam.I have tasted this several times from my neighbour.It looks dark brown in color with sugar coated on it.I love it a lot.When i was thinking of Onam sadya recipes,i reminded this recipe and asked my neighbour Mrs.Prema about it.She told me an easy , no fermentation method which she learnt from her mom.I also referred Kothiyavunu for some tips to get soft unniyappam.I tried it for the first time today and it came out very well.I was able to achieve the same color & taste of my neighbour's unniappam.It tastes crispy outside & soft inside.As my neighbour suggested, i coated all the appam with sugar which is not usually done in Kerala i guess.But it gave an appealing look to the dish .Also she told me to deep fry the appam but i did it in my paniyaram pan to get a nice shape.I gave some of them to my friends and everybody liked it a lot.I am sure Sendhil would love it too.Thanks to my neighbour for teaching me this yummy sweet appam recipe.Try this dish for Onam festival.I am sure u will love it like us.Lets see how to make this kerala style unniyappam recipe in detail.
Kerala style unniyappam recipe for Onam festival.
Prep time:2 Minutes
Cook time:10 Minutes
Total time:12 Minutes
INGREDIENTS 1 cup - 200ml
Raw rice - 1/2 cup ( use high quality ones)
Water - as needed
To Grind & mix
Grated jaggery - 1/2 cup
Banana - 1 no
Urad Papad - 1 no ( any brand)
Cardamom - 2 nos
Grated coconut - 1/3 cup
Ghee – 1tbsp
Black sesame seeds – 1/2 tsp
Ghee roasted coconut bits – 1 tbsp
Oil + ghee – to cook
Cooking soda – a pinch (optional,i dint use)
Wash and soak the raw rice for 2 hours.Drain all the water completely and spread the rice in a paper for 5-10 minutes.Now grind the rice to make a fine powder.Set aside.Soak papad in little water till use.
Take jaggery in a wide bowl and add little water to cover it.Melt & strain it.Boil it for a minute till it becomes frothy.Add this syrup to the rice flour & set aside.
In a mixie jar,take the soaked papad,cardamom seeds,grated coconut & banana.Add little water and grind them to a smooth paste.Add this paste to the rice flour,jaggery mixture.Mix well and set aside.
Add ghee roasted coconut bits & sesame seeds along with ghee to the batter.Mix well.Take a paniyaram pan and add 1/2 tbsp of oil + 1 tsp of ghee to each mould.The oil +ghee mixture should cover half of the mould
.Heat it.Now pour the batter in each mould.Unniyappam will cook in the oil and oil spreads all over the pan.Keep the flame medium high and let it cook till it becomes golden brown or dark brown as u wish.Flip it and again cook for few minutes.Remove in a tissue paper.Roll it in a plate of sugar if u like the sugar coated ones.
The batter should not be too thick or too thin.It should be pourable.
Always add jaggery in syrup form after straining the impurities..
Adding soaked papad gives softness to the appam.No need to add cooking soda or ferment the batter.
If u wish,u can also leave the batter for 2 hours & ferment it.
The color of appam may very based on the color of jaggery and the heat of pan.
This appam stays good for 1-2 days..
Enjoy this crispy and soft Unniyappam recipe for Onam sadya ! Tastes yum !