Unniyappam Recipe with Jackfruit & Wheatlets | Unniappam

Unniyappam is a popular snack in Kerala and is especially associated with the Onam festival, a harvest festival celebrated in the state. During the festival, families prepare elaborate feasts called “Onam Sadya”, which often include a variety of sweets, including Unniyappam.

The ingredients used in Unniyappam have both cultural and nutritional significance. Jaggery, for example, is considered to be a more natural and healthier sweetener than refined sugar.

Coconut is also a common ingredient in many Kerala dishes and is believed to have numerous health benefits, such as improving digestion and boosting immunity.

To make Unniyappam, the jaggery is melted in a little water and then strained to remove impurities. Rice and other ingredients are then mixed with melted jaggery, mashed bananas, grated coconut, and cardamom powder.

The mixture is then allowed to rest for some time to ferment. The appa chatti pan is then heated, and when it is hot, a small amount of ghee or coconut oil is added to each depression. The batter is then poured into the depressions and cooked until the bottom is golden brown.

The Unniyappam is then flipped using a skewer or spoon and cooked on the other side until it is golden brown and fully cooked.

Variations of Unniyappam Recipe

Unniyappam is a traditional Kerala snack, but there may be some regional variations in the ingredients used.

Unniyappam is typically made with rice flour, jaggery, mashed bananas, coconut, and cardamom powder. However, it can also be made with other ingredients, including jackfruit.

Unniyappam with Jack fruit

Unniyappam is a traditional sweet snack from Kerala, India that is typically made with rice flour, jaggery, mashed bananas, coconut, and cardamom powder. However, it can also be made with other ingredients, including jackfruit, a tropical fruit that is popular in South and Southeast Asia. Here's how to make Unniyappam with jackfruit

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Prep Time 30 minutes mins

Cook Time 45 minutes mins

Resting time 5 hours hrs

Course Appetizer

Cuisine Indian

Servings 22

Ingredients

  

• 1 cup raw rice
• 1/2 cup all-purpose flour
• 1/2 cup wheatlets
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 tbsp porikadala or roasted chick peas, optional
• 10 pieces canned jackfruit or fresh
• 1/2 cup coconut milk
• 250 gm jaggery
• 5 nos cardamom
• Oil for frying

Fry Coconut

• 1-2 tbsp thinly sliced fresh coconut
• 1/2 tbsp sesame seeds
• 1 tbsp ghee or butter
• 1/2 tsp cumin seeds

Instructions

 

• Rinse 1 cup of rice a couple of times with water. Soak the rice in an appropriate amount of water for 4-5 hours or overnight. Use any rice that is short-grained.
• Make a syrup with Jaggery by boiling it with 1/2 cup of water. Strain the syrup to remove any dirt in the Jaggery. If you are using dark brown sugar powder then you can skip this step.
• Heat 1 tbsp ghee in a small pan over medium heat. Add 2 tbsp thinly sliced coconut and stir frequently. When the coconut is golden brown switch off the heat. Add 1 tbsp roasted chickpeas, 1/2 tbsp sesame seeds and 1/2 tsp cumin seeds in to the coconut mixture. Set aside.

Making Thick Batter

• Drain the water from the rice, then put the soaked rice in the grinder container. Add jackfruit, banana, cardamom, salt, jaggery syrup (dark brown sugar) to the grinder. Use just enough coconut milk to grind all together into a paste. You don't need to grind into a fine paste, when you rub the batter between your fingers it should have tiny crumps, rava like consistency in the rice grains.
• Now pour the ground batter into a large bowl, then add 1/2cup all-purpose flour, 1/2 cup wheatlets. Mix all together to make a thick smooth batter. Add remaining coconut milk or water if needed to make thick batter.
• Cover the batter and let it rest for at least 30 minutes or more. If you keep it in the fridge for 2-3 hrs it will be more softer.
• Remove the lid and add fried coconut, sesame seeds, cumin seeds mixture with ghee, 1/4 tsp baking soda and mix it very well.

Making Unniyappam

• Heat enough oil into unniyappam chatti. When the oil is hot, reduce the flame to medium heat. Using a spoon pour batter into each of the chatti moulds till 3/4 full.
• Cook one side until the base is golden and then turn over a couple of times for cooking evenly. Once all sides of Unniyappam are brown then remove it from the oil and place the appam on a kitchen paper towel to absorb excess oil.
• Repeat the same for remaining batter. You may need to add oil in between batches
• Serve the Unniyappams warm with tea or coffee

Notes

• Make sure the batter is not too thin or too thick. It should be thick enough to coat a spoon, but not so thick that it becomes difficult to pour into the pan.
• Resting the batter for at least 30 minutes will allow the flour mixture to absorb the liquid, resulting in a softer texture.
• Make sure the pan is hot enough before adding the batter. If the pan is not hot enough, the Unniyappams may not cook evenly and may not turn golden brown.
• Use a skewer or spoon to flip the Unniyappams carefully, without breaking them.
• Serve the Unniyappams warm, as they taste best when fresh.
• You can replace the jackfruit with banana. 

Keyword unniyappam

Unniyappam without Maida

Ingredients:

• 1 cup raw rice
• 10-12 pieces of jackfruit (approximately 200 g)
• 130 g jaggery
• 1/4 tsp cumin seeds
• 1/2 tsp salt
• 1/2 tbsp sesame seeds
• 2 cardamom pods
• 1 tbsp coconut pieces
• 1 tbsp ghee
• 1/4 tsp baking soda (optional)
• Water
• Coconut oil

Instructions:

1. Rinse 1 cup of raw rice a couple of times with water. Soak the rice in an appropriate amount of water for 4-5 hours or overnight. You can use any short-grained rice.
2. Drain the water from the soaked rice very well.
3. Grind the rice into a powder, aiming for a consistency similar to puttu podi. It shouldn’t be too fine; when rubbed between your fingers, it should have tiny crumbs, resembling rava. Transfer the ground rice to a large bowl.
4. Make a syrup with jaggery by boiling it with 1/2 cup of water. Once done, strain the hot jaggery syrup and pour it directly into the rice powder, little by little. The consistency of the batter should be similar to idli batter, pourable from a spoon.
5. In a grinder, add jackfruit pieces, cumin seeds, and cardamom. Grind into a fine paste.
6. Heat 1 tbsp of ghee in a small pan over medium heat. Add 1 tbsp of thinly sliced coconut and stir frequently. Once the coconut turns golden brown switch off the heat.
7. Add the fried coconut mixture, sesame seeds, and 1/4 tsp of baking soda to the batter. Mix well.
8. Heat coconut oil in an unniyappam chatti (a special pan for making unniyappam). Pour the batter into each mould until 3/4 full.
9. Cook until the base turns golden brown, then flip the unniyappams to ensure even cooking on all sides.
10. Once cooked, remove the unniyappams from the pan and place them on a paper towel to absorb excess oil.
11. Repeat the process with the remaining batter, adding more coconut oil to the pan if needed.
12. Serve warm and enjoy the delicious Kerala style unniyappams!

Tips for achieving the perfect texture and flavor

• Make sure the batter is not too thin or too thick. It should be thick enough to coat a spoon, but not so thick that it becomes difficult to pour into the pan.
• Resting the batter for at least 30 minutes will allow the flour mixture to absorb the liquid, resulting in a softer texture.
• Adding mashed bananas to the batter helps to keep the Unniyappams moist and gives them a slight banana flavor.
• Make sure the pan is hot enough before adding the batter. If the pan is not hot enough, the Unniyappams may not cook evenly and may not turn golden brown.
• Use a skewer or spoon to flip the Unniyappams carefully, without breaking them.
• Serve the Unniyappams warm, as they taste best when fresh.

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