Unni Appam
Sweet rice fritters with jaggery, banana, and coconut. Crispy-outside, soft-inside Kerala temple snack.
Ingredients
Garnish
- Cardamom — 2 piece (ground)
Main
- Jaggery — 100 g (whole)
- Coconut — 100 g (chopped)
- banana — 100 g (chopped)
- salt (optional) (whole)
- rice — 200 g (ground)
Tempering
- Coconut Oil — 2 tbsp (whole)
Method
- Soak raw rice for 3-4 hours, then drain well.
- Grind the soaked rice with chopped ripe banana, jaggery and cardamom seeds to a semi-coarse, rava-like batter (do not add water, banana provides moisture).
- Stir in the chopped coconut bits. Rest the batter for about 1 hour so it thickens slightly.
- Heat coconut oil in a kadai or appe/paniyaram pan on medium-low flame. Drop spoonfuls of batter into the hot oil or pan cavities.
- Fry/cook on low-medium flame until golden brown and cooked through, turning once. Drain on paper towels and serve warm.
Common questions
- How many calories in one plate of Unni Appam?
- 180 kcal per plate.
- How much cooking time?
- 45 min — 30 min prep, 15 min cooking.