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.
Unniyappam recipe
Kerala style unniyappam recipe for Onam festival.
Cuisine:Indian
Category:Sweet
Serves:10 nos
Prep time:2 Minutes
Cook time:10 Minutes
Total time:12 Minutes
INGREDIENTS 1 cup - 250ml
To soak
Raw rice - 1/2 cup ( use high quality Sona masoori)
Water - as needed
To Grind & mix
Grated jaggery - 1/2 cup
Banana - 1 no
Urad Papad - 1 no ( any brand) or urad dal - 1 tbsp (soak with rice)
Cardamom - 2 nos
Grated coconut - 1/3 cup
Ghee – 1 tbsp
Black sesame seeds – 1/2 tsp
Ghee roasted coconut bits – 1 tbsp
Oil + ghee – to cook
Cooking soda – a pinch (optional,i dint use)
METHOD
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 + 1/2 tbsp 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.
Enjoy !
Note
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 !
Puli inji curry is my most favorite dish in Onam sadya. Onam festival is around the corner. For the past two years, I have been sharingOnam sadya lunch menu recipes during this time.This year too I had planned to post an elaborate Onam sadya menu. I will do it on Friday or this weekend. But before that, I wanted to share some yummy, must try Kerala sadya recipes. There are some dishes that has to be present in Sadya menu. Puli inji is one among them and its our family favourite recipe too. I can have a plateful of parippu curry rice or curd rice with this inji puli curry. It tastes awesome. In Tamil nadu, especially in Tirunelveli,we make a similarinji pachadi for sodhi. Even people who hates ginger will surely love this puli inji. Its not only tasty but also aids digestion.
This recipe is from my favourite Vanitha magazine given by chef Pazhayidam Mohanan Namboothiri. I have been following this recipe for the past two years. My neighbour Mrs.Prema used to buy Vanitha magazine and she never forgets to show it to me. Even though I can’t read Malayalam, I love to see the food, apparel, jewelry pictures and drool over them. I love its picture quality very much. Special thanks to her for translating this recipe to me. Last year she had changed her house but still she is the one and only source and inspiration for coking Kerala recipes in my kitchen. Ok, lets see how to make Kerala puli inji curry with step by step pictures .
Puli inji curry recipe - Kerala style
Kerala style yummy puli inji recipe - Best accompaniment for Dal rice & curd rice.
Soak tamarind in 1 cup of water. In the mean time, wash and peel the ginger. Chop it very finely and set aside. Chop green chillies. Dry roast methi seeds and powder it. Set aside.
In a wide bowl, take the tamarind extract. Add turmeric powder, salt, red chilli powder & jaggery. Allow it to boil well for 5 minutes.
In a kadai, heat coconut oil and temper mustard seeds, urad dal, curry leaves, pinched red chillies and finely chopped ginger. Saute well till ginger bits turns golden brown.
Add this to the boiling tamarind mixture and add little water if necessary. Allow it to boil till the mixture thickens. Lastly add the methi seeds powder. Mix well and switch off the flame. Let it cool. Store in an air tight bottle. Use clean spoon for handling. Stays good for weeks under refrigeration.
Enjoy with rice !
Note
Please adjust the quantity of jaggery based on your taste. Some people like it sweetish. Add more if needed.
Use clean spoon to handle. Keep in an air tight bottle and store in refrigerator.
Stays good for weeks.
Enjoy this tangy, sweet and sour puli inji curry with rice. Tastes divine !
Chakka pradhaman payasam / jackfruit payasam is one of the easy and delicious Kerala style payasam recipes. Two weeks back we had a trip to Kumbakonam & we went to Sendhil’s periappa’s house in Manakkarai .They gave us a big jackfruit from their backyard.We brought that to Bangalore & we waited for a week to become fully ripe. Last weekend, myself and Sendhil cut & cleaned this jackfruit for the first time in our life.
We watched some youtube videos on “How to cut jackfruit” and we spent nearly two hours to take out all the pieces. It was a good time pass for us. As there were nearly 150 pieces, I distributed most of them to all my apartment residents and reserved few for us. After so many years, I enjoyed eating my favourite jackfruit. But still I had so many pieces leftover in my pantry. When I was thinking how to make use of it effectively, this Kerala style chakka pradhaman striked my mind. \
As I wanted to include this payasam in my next onam sadya menu, I thought to give this a try. For this recipe, I asked my neighbour Mrs.Prema who is the only source for all the Kerala recipes I posted in my blog. She always suggests me the easiest method of making. This time too, she told me an easy way to prepare this payasam. As I had store bought coconut milk powder in hand, I made this payasam in just 10-15 minutes.
In this method, you don’t have to pressure cook jackfruit pieces and you can add thick coconut milk or plain milk at the end instead of taking 2, 3 coconut extract and if you have readymade coconut milk powder at home, making this payasam would be even more easy. Taste & texture comes out awesome . Though this is not the authentic method of making chakka payasam, its sure a quick fix to make an easy dessert in minutes.
Last but not the least, I have a happy news to share with you all. Today, my blog got featured in Indian express-Indulge!. This is the first time an article is published for my blog and I am so happy for it. At this instance, I thank all my fellow blogger friends and readers for your continuous encouragement and support. And the above picture is the screenshot of the article. So this post is a kind of celebration post for me !
Chakka pradhaman
Yummy, delicious jackfruit payasam / Chakka pradhaman in easy method - Kerala style payasam recipe.
Cuisine:Indian
Category:Dessert
Serves:Serves 4
Prep time:5 Minutes
Cook time:20 Minutes
Total time:25 Minutes
INGREDIENTS
Ripe jackfruit pieces - 12 nos
Grated Jaggery - 1/2 cup
Grated coconut - 1 cup or readymade coconut milk powder – 4-5 tbsp or Milk – 1 cup
Water – 1/2 cup to 1 cup
Cashews - few
Roasted coconut pieces - 2 tbsp
Ghee – 1-2 tbsp
Salt – a pinch
HOW TO MAKECHAKKA PRADHAMAN - METHOD
Wash the jackfruit pieces, remove the seeds & brown colored skin. Then grind the it to a paste. Add some water while grinding but don’t worry even if its coarsely ground. It tastes good to have those pieces while drinking the payasam.(No need to pressure cook before grinding, refer “notes” for more details)
Take the grated jaggery in a wide bowl and add 1/4 cup of water to cover it. Melt it and make the syrup. Strain it and take the syrup in a bowl.
To this, add the ground jackfruit pulp. Add 1/2 cup of water. Mix well and allow it to boil well till raw smell of jackfruit and jaggery emanates completely. Add a tsp of ghee at this stage. It takes 5-10 minutes. Keep the flame medium. Check for water and add more if necessary. Take care else it will burn.
In the mean time, take 3 tbsp of coconut milk powder and mix in 1 cup of water to make thick first milk and prepare second coconut milk by adding 1.5 tbsp of coconut milk powder in 1 cup of water. Set aside. If you are using fresh coconut, grind 1 cup of coconut adding 1 cup warm water, strain and take thick milk. Again add 1 cup of water and take the second milk.
Add second milk to the payasam and allow it to to boil well for few minutes.
Lastly add the first coconut milk and give one boil. Do not boil for long time. Check for sweetness and add more sugar or jaggery syrup if needed.
Heat ghee in a pan and roast the cashews and chopped coconut pieces till golden brown. Add it to the payasam and mix well.
PS : If you want to make this payasam quickly, add one cup of thick coconut milk at the end instead of adding first and second milk OR skip coconut milk & add boiled n cooled milk at room temperature. But don’t forget to add at the end after switching off the flame.
Enjoy !
Note
There is no need to pressure cook the jackfruit pieces before grinding if they are fully ripe and soft. Just grind it to a smooth paste or little coarse. If the jackfruit is hard, then you have to pressure cook it before you grind.
Never add milk or coconut milk in the beginning. If you want, you can add third coconut milk which should be very thin or else the mixture will separate and give a curdled look.
U can replace coconut milk by plain boiled and cooled milk too. But add it after you switch off the flame.
Adjust the quantity of jaggery as per the sweetness of jackfruit.
If you find sweet is lesser at the end, add sugar and compensate it.
In this post, I have shared the collection of payasam recipes / Payasam varieties from my food book. You can find South Indian Payasam recipe (Tamil Nadu, Kerala, Karnataka) and Bengali style / North Indian kheer varieties. I have shared the recipe links of Paal payasam, Moong dal kheer / Paruppu payasam, Javvarisi Payasam / Sago Kheer, Paneer kheer, Vermicelli payasam / Semiya payasam, Rice payasam, Aval payasam, Thengai payasam, Foxtail millet/thinai payasam and much more.
Most of these recipes are the ones I prepare regularly for my Friday vilakku pooja neivedyam. Please click on the images to view the recipe. I have given all recipes with step by step pictures. I’ll keep updating this page as and when I add a new recipe. Thanks for visiting this page . Have a nice day!
Kerala style unniyappam recipe for Onam festival. 
. Though this is not the authentic method of making chakka payasam, its sure a quick fix to make an easy dessert in minutes.
