Photo  and Food Styling By Serve N’ Savour

Unniyappam is a traditional Kerala snack made in unniyappa chatti similar to the south indian paniyaram.We can make unniyappam directly using rice flour (puttu podi is ideal).It should be slightly coarse rice powder with small bits in it and its roasted just for 5-7 mins.Or we can also soak rice overnight and grind it for making unniyappam…the ground rice usually gives softer unniyappams.


  • rice flour/puttu podi- 1 cup
  • banana- 2 mashed (poovan pazham,palayankodan pazham)
  • jaggery 3/4-1 cup
  • ghee 2 tbsp
  • coconut pieces 2 tbsp
  • cardamom powder 3/4 tsp
  • oil for deep frying(ghee can also be used)



if you are trying to make use of ground rice  …

  • Wash and soak 1 cup of long grain rice(pachari) in water for 4-5 hours.
  • Boil about 3/4 cup of water in a bowl and add the jaggery to it.Melt and strain the impurities.Leave to cool.
  • Add half of the strained jaggery and soaked rice in a blender/mixer.Grind it until 3/4th done that is you should have some bits of rice in it.
  • Add in the bananas and blend once more.

if you are trying to use the rice flour or puttu podi do as below..

  • Add 1 cup water to jaggery and melt it. Strain the jaggery and let it cool .
  • Fry coconut bits in ghee till it turns golden brown.
  • Grind the bananas first, add 2 tbsp of melted jaggery to the ground banana and grind again till you get a smooth paste.
  • Mix together rice flour,ground banana and melted jaggery. Add water little by little till you get the right  consistency .It should be similar to that of idli batter. You may need around 1-1.5 cups of water. Add fried coconut bits to the batter. Mix everything well.

For both the methods fermentation is very important.Once your batter is ready cover and leave to ferment 6-7 hours.I haven’t added any baking powder or soda here…some do use them..since we are leaving it to be fermented overnight baking powder is not required.

If the batter turns too thick after resting, add extra water to loosen it and stir well. Heat oil in appachatti (pan), pour ghee+oil in the unniyappa chatti …when the oil is really hot, reduce the flame to low-medium.

Pour batter in each holes of the chatti. Fill only 3/4th of each hole .. Keep turning the unniyappams in between, till you get a golden-dark brown colour on both sides. Drain excess oil .The flame shouldn’t be too hot or too low..if too hot inside may not get cooked properly..if flame is low it will result in over consumption of oil..

Continue to cook till entire batter is done..If required do add in more oil in the chatti and wait till oil is heated to pour in the next batch of batter.


Thanks And Regards

Anitha Varghese


Posted on August 9, 2017, in Breakfast Items, Rice Varieties, Snacks, Vegetarian Recipes and tagged , , , , , , , . Bookmark the permalink. Leave a comment.

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