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Main Course

Unniyappam

A Kerala breakfast classic with its characteristic soft, fluffy middle and paper-thin, crispy edges. The fermented batter gives it a gentle sourness that balances rich curries.

Ingredientsfor 5 servings

3 cup Raw rice flour Pacchhari podi
3/4 cup Bananas — mashed
1/2 tsp Salt
1/3 cup Molasses
1 cup Brown sugar
1/4 tsp Cardamom powder (Elakka)
11/2 cup Warm water
1/2 tsp Black sesame seeds (roasted) Karutha ellu
Oil — for frying

Preparation

Step 1
Mix together all the ingredients except sesame seeds, using a hand blender.
Step 2
Add the sesame seeds and mix using a spoon.
Step 3
If desired, roasted coconut pieces may be added. :- Molasses may be replaced with 3/4 cup brown sugar.
Step 4
Heat the oil in Appakkaara.
Step 5
If the rim is high, fill the holes completely. Otherwise, just a bit more than 3/4 full.
Step 6
When oil is hot, reduce stove temperature to about 70-75%. Fill each hole to about 3/4 full.
Step 7
Keep turning appams to get consistent cooking.
Step 8
Remove and drain appams when they are golden brown.
Step 9
For softer appams, use more mashed banana and less water (for instance, 1 cup mashed banana and 1 1/4 cup water).
Step 10
Makes about 20-25 appams.

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

Unniyappam

A Kerala breakfast classic with its characteristic soft, fluffy middle and paper-thin, crispy edges. The fermented batter gives it a gentle sourness that balances rich curries.

Ingredientsfor 5 servings

3 cup Raw rice flour Pacchhari podi
3/4 cup Bananas — mashed
1/2 tsp Salt
1/3 cup Molasses
1 cup Brown sugar
1/4 tsp Cardamom powder (Elakka)
11/2 cup Warm water
1/2 tsp Black sesame seeds (roasted) Karutha ellu
Oil — for frying

Preparation

Step 1
Mix together all the ingredients except sesame seeds, using a hand blender.
Step 2
Add the sesame seeds and mix using a spoon.
Step 3
If desired, roasted coconut pieces may be added. :- Molasses may be replaced with 3/4 cup brown sugar.
Step 4
Heat the oil in Appakkaara.
Step 5
If the rim is high, fill the holes completely. Otherwise, just a bit more than 3/4 full.
Step 6
When oil is hot, reduce stove temperature to about 70-75%. Fill each hole to about 3/4 full.
Step 7
Keep turning appams to get consistent cooking.
Step 8
Remove and drain appams when they are golden brown.
Step 9
For softer appams, use more mashed banana and less water (for instance, 1 cup mashed banana and 1 1/4 cup water).
Step 10
Makes about 20-25 appams.

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.