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Main Course

Delicious Unniyappam

Lacy edges, spongy centre — appam is fermented rice batter swirled in a curved pan until it forms a bowl-shaped pancake. The slight tang from fermentation pairs perfectly with a coconut stew or egg curry.

Ingredientsfor 10 servings

2 cup Rice flour
1 cup Melted jaggery (Sharkkara)
4 nos Plantain Palayamthodan pazham will be best, Vaazhapazham
4 piece Grounded cardamom
1/2 tsp Grounded dried ginger Chukku podi
Cumin seed powder A pinch, Jeeraka podi
1 tbsp Ghee
Coconut oil, to taste
Salt A pinch

Preparation

Step 1
For preparing delicious unniyappam, smash the plantain and add the smashed fruit to melted jaggery. Mix it well.
Step 2
Add grounded cardamom, dried ginger power and cumin seed powder and Stir everything together thoroughly.
Step 3
Next, add ghee and a pinch of salt to balance taste. Mix it well.
Step 4
Put in the raw rice flour into it and mix it well. Check the sweetness(add more sugar or jaggery(grated) if needed).
Step 5
Stir everything together thoroughly and make a consistent batter. Keep the mixture aside for about 45 minutes for fermentation.
Step 6
Heat an `Appakkara` (a mould used to make unniyappam) and pour oil. Allow it to heat up.
Step 7
Pour the batter into the lower portion(holes). When the balls are half cooked, allow the upper portion also to be cooked well.
Step 8
Delicious unniyappam¦s are ready. Sprinkle sugar over the unniyapams and serve.
Step 9
Note: 1)Coconut chips roasted in ghee can also be added in the batter for taste.

Tip

The fermented batter is the heart of good appam. Give it at least 8 hours to rise — overnight is best. The slight sourness is what makes appam special.

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Main Course

Delicious Unniyappam

Ingredientsfor 10 servings

2 cup Rice flour
1 cup Melted jaggery (Sharkkara)
4 nos Plantain Palayamthodan pazham will be best, Vaazhapazham
4 piece Grounded cardamom
1/2 tsp Grounded dried ginger Chukku podi
Cumin seed powder A pinch, Jeeraka podi
1 tbsp Ghee
Coconut oil, to taste
Salt A pinch

Preparation

Step 1
For preparing delicious unniyappam, smash the plantain and add the smashed fruit to melted jaggery. Mix it well.
Step 2
Add grounded cardamom, dried ginger power and cumin seed powder and Stir everything together thoroughly.
Step 3
Next, add ghee and a pinch of salt to balance taste. Mix it well.
Step 4
Put in the raw rice flour into it and mix it well. Check the sweetness(add more sugar or jaggery(grated) if needed).
Step 5
Stir everything together thoroughly and make a consistent batter. Keep the mixture aside for about 45 minutes for fermentation.
Step 6
Heat an `Appakkara` (a mould used to make unniyappam) and pour oil. Allow it to heat up.
Step 7
Pour the batter into the lower portion(holes). When the balls are half cooked, allow the upper portion also to be cooked well.
Step 8
Delicious unniyappam¦s are ready. Sprinkle sugar over the unniyapams and serve.
Step 9
Note: 1)Coconut chips roasted in ghee can also be added in the batter for taste.

Tip

The fermented batter is the heart of good appam. Give it at least 8 hours to rise — overnight is best. The slight sourness is what makes appam special.