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Main Course

Instant 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 5 servings

1/2 kg Plain flour maida
4 nos Cheru pazham small banana
1 large Jaggery sarkara
1 tbsp Coconut pieces thenga kothu
Ghee or oil — for frying

Preparation

Step 1
For preparing the traditional favorite, first grind pazham and jaggery into a fine paste. Make sure that the bananas are ripe enough otherwise the snack will not taste good.
Step 2
Mix this with plain flour and coconut pieces.
Step 3
Leave for 10 mts for fermentation. Pour the batter into unniyappam moudls in small amounts and fry in the unniyappam kadayi.
Step 4
Add jaggery according to the sweetness.
Step 5
Fry the snack to a golden brown color. Check that the dish is well cooked. Your favorite snack is ready. Kids as well as elders adore the snack over a cup of hot tea. In Kerala you will find this as a very popular dish.

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

Instant Unniyappam

Ingredientsfor 5 servings

1/2 kg Plain flour maida
4 nos Cheru pazham small banana
1 large Jaggery sarkara
1 tbsp Coconut pieces thenga kothu
Ghee or oil — for frying

Preparation

Step 1
For preparing the traditional favorite, first grind pazham and jaggery into a fine paste. Make sure that the bananas are ripe enough otherwise the snack will not taste good.
Step 2
Mix this with plain flour and coconut pieces.
Step 3
Leave for 10 mts for fermentation. Pour the batter into unniyappam moudls in small amounts and fry in the unniyappam kadayi.
Step 4
Add jaggery according to the sweetness.
Step 5
Fry the snack to a golden brown color. Check that the dish is well cooked. Your favorite snack is ready. Kids as well as elders adore the snack over a cup of hot tea. In Kerala you will find this as a very popular dish.

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.