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Main Course

Unniappam

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

2 cup Maida/Flour
1 cup Jaggery — grated
2 nos Banana
Fried Coconut Pieces
1/2 tsp Cardamom Powder
2 cup Water
Oil/Ghee — for frying

Preparation

Step 1
Make syrup by boiling jaggery with one cup water. After the jaggery has dissolved, put off the flame and strain the syrup and set aside.
Step 2
Smash banana in the grinder.
Step 3
Add it to the flour along with jaggery syrup and cardamom powder.
Step 4
Stir everything together thoroughly and put it to rest for 5 hours.The batter should not be very thick. Add more water if required.
Step 5
Before preparing unniappams, add fried coconut pieces.
Step 6
Heat the unniappam pan.
Step 7
Add oil/ghee and once the oil becomes hot, pour in the batter into the moulds.
Step 8
Fry both the sides till it is brown in colour.

Tip

The swirling motion takes practice. Your first two appams will likely be imperfect — consider them warm-up rounds.

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Main Course

Unniappam

Ingredientsfor 5 servings

2 cup Maida/Flour
1 cup Jaggery — grated
2 nos Banana
Fried Coconut Pieces
1/2 tsp Cardamom Powder
2 cup Water
Oil/Ghee — for frying

Preparation

Step 1
Make syrup by boiling jaggery with one cup water. After the jaggery has dissolved, put off the flame and strain the syrup and set aside.
Step 2
Smash banana in the grinder.
Step 3
Add it to the flour along with jaggery syrup and cardamom powder.
Step 4
Stir everything together thoroughly and put it to rest for 5 hours.The batter should not be very thick. Add more water if required.
Step 5
Before preparing unniappams, add fried coconut pieces.
Step 6
Heat the unniappam pan.
Step 7
Add oil/ghee and once the oil becomes hot, pour in the batter into the moulds.
Step 8
Fry both the sides till it is brown in colour.