Unni Appam, Kerala unniappam by Tarla Dalal

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Unni Appam, Kerala unniappam

If you are familiar with South Indian cooking, you are sure to have encountered the traditional appam, the irresistibly sweet, deep-fried, brown-coloured balls fragrant with banana and molten jaggery! While it is traditionally made using ground wheat or a combination of wheat and rice, here is a slightly modified version using just rice.

Soaking time: 2 hours.
Preparation Time: 10 minutes.
Cooking Time: 25 minutes.
Makes 21 unni appams.

½ cup raw rice (chawal)
½ cup grated jaggery (gur)
¼ cup chopped banana
1 tbsp ghee
2 tbsp chopped fresh coconut (nariyal)
1 tbsp black sesame seeds (til)
½ tsp cardamom (elaichi) powder
½ tsp dried ginger (soonth) powder
A pinch of baking soda
A pinch of salt
21 tsp ghee for cooking

1. Wash the rice and soak it in enough water in a deep bowl in a deep bowl for 2 hours. Drain well.
2. Combine the soaked and drained rice, jaggery, banana and 1 tbsp of water in a mixer and blend it till smooth.
3. Transfer the mixture, in a deep bowl and keep aside.
4. Heat the ghee in a small non-stick pan, add the coconut and sauté on a medium flame for 1 minute.
5. Add the black sesame seeds mix well, switch of the flame and keep aside to cool slightly.
6. Add the coconut sesame mixture, cardamom powder, dried ginger powder, baking soda and salt to the rice jaggery mixture mix well.
7. Heat 1 tsp of ghee in each of the 7 appe mould on a medium flame, pour 1/2 tbsp of the batter into each mould.
8. Cook, till the lower surface becomes golden brown and then turn each unni appam upside down using a fork or appam stick so as to cook them from the other side.
9. Repeat with the remaining batter to make 14 more unni appams in 2 more batches.
Serve warm.