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Snacks

Instant Unniyappam With Rice Flour

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 6 servings

1 cup Rice flour
1/2 cup Wheat flour
1.5 tbsp Rava
Cardamom powder A pinch
Cumin powder A pinch
2 nos Ripe banana Use palayam kodan, kadhali pazham or poovan pazham if available
3/4 cup Jaggery
1 To 1.5 cup Water
1 pinch Salt
2 tbsp Ghee
3 tbsp Grated coconut
Oil for deep frying

Preparation

Step 1
Add 1 cup water to jaggery and melt it. Strain the jaggery and set aside to cool completely.
Step 2
Get a bowl and add rice flour and wheat flour.
Step 3
Add cardamom powder, salt and cumin powder.
Step 4
Grind the banana till you get a smooth paste and mix it with the flour.
Step 5
Add melted jaggery little by little till you get a pour able consistency or the consistency of idly batter. You may need around 1-1.5 cups of melted jaggery.
Step 6
Heat the grated coconut with 2 tbsp ghee.
Step 7
Add it into the unniyappam batter.
Step 8
Finally add rava and mix everything together. Let the batter rest for 10 – 15 minutes. If the batter turns too thick after resting, add extra water to loosen it and give it a good stir.
Step 9
Meanwhile heat the unniyappam pan over medium heat and fill it with oil (upto half of each depression). When the oil gets hot, fill 3/4th of each depression with the batter (about 1 – 1.5 tbsp batter) and fry them at medium heat, uncovered.
Step 10
Once the unniyappam is half-cooked, their sides will detach from the pan.When one side is cooked, flip over using a fork and fry until brown on both sides, about 2 – 4 minutes in total, over medium heat. If its browning too fast, reduce the flame to medium-low. Remove and drain onto a tissue paper to remove excess oil.
Step 11
Serve warm or at room temperature.

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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Snacks

Instant Unniyappam With Rice Flour

Ingredientsfor 6 servings

1 cup Rice flour
1/2 cup Wheat flour
1.5 tbsp Rava
Cardamom powder A pinch
Cumin powder A pinch
2 nos Ripe banana Use palayam kodan, kadhali pazham or poovan pazham if available
3/4 cup Jaggery
1 To 1.5 cup Water
1 pinch Salt
2 tbsp Ghee
3 tbsp Grated coconut
Oil for deep frying

Preparation

Step 1
Add 1 cup water to jaggery and melt it. Strain the jaggery and set aside to cool completely.
Step 2
Get a bowl and add rice flour and wheat flour.
Step 3
Add cardamom powder, salt and cumin powder.
Step 4
Grind the banana till you get a smooth paste and mix it with the flour.
Step 5
Add melted jaggery little by little till you get a pour able consistency or the consistency of idly batter. You may need around 1-1.5 cups of melted jaggery.
Step 6
Heat the grated coconut with 2 tbsp ghee.
Step 7
Add it into the unniyappam batter.
Step 8
Finally add rava and mix everything together. Let the batter rest for 10 – 15 minutes. If the batter turns too thick after resting, add extra water to loosen it and give it a good stir.
Step 9
Meanwhile heat the unniyappam pan over medium heat and fill it with oil (upto half of each depression). When the oil gets hot, fill 3/4th of each depression with the batter (about 1 – 1.5 tbsp batter) and fry them at medium heat, uncovered.
Step 10
Once the unniyappam is half-cooked, their sides will detach from the pan.When one side is cooked, flip over using a fork and fry until brown on both sides, about 2 – 4 minutes in total, over medium heat. If its browning too fast, reduce the flame to medium-low. Remove and drain onto a tissue paper to remove excess oil.
Step 11
Serve warm or at room temperature.

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.