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Main Course

Unniyappam - Kuzhiyappam

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 Rosted Rice powder can use puttupodi or idiyappam podi available in market
1/4 cup Maida All purpose flour
2 To Jaggery
1/2 kg Banana cheru pazham/palayam thodan
Sugar u can reduce the amount of jaggery and add sugar if u want
1/2 tsp Sesame ellu
Coconut pieces a handful, small
1/4 Of Coconut — grated
1/4 tsp Cardamom powder opt
Salt one pinch
Cooking soda opt
2 tsp Ghee
1 cup Milk or water
Oil — for frying

Preparation

Step 1
Grind the grated coconut into fine paste and set aside.
Step 2
Melt jaggery in 1/4cup of hot water and set aside.
Step 3
In a blender add banana and make a fine paste.
Step 4
Fry the coconut pieces in 2 tsp of ghee till it become lightly browned.
Step 5
Add sesame and fry till it allow to crackles and keep these also aside.
Step 6
In a vessel add rice flour, maida, sugar, salt, cooking soda, coconut paste, jaggery, fried coconut, sesame, cardamom powder, banana paste and Stir everything together thoroughly.
Step 7
Add water or milk and Stir everything together thoroughly. :- The batter should be like idly batter. :- If u want u can grind this mix in a mixer and make a fine paste before adding fried coconut and seasame seeds. :- If u feel the batter is thick u can add water or milk to make the right consistency. :- Sweetness is also depends up on u. You can reduce or increase the sugar or jaggery according to ur taste.
Step 8
Keep this batter for minimum 2 to 3 hours in a tight container.
Step 9
After 3 hours take a kuzhiyappam pan. :- This is a non stick pan, so you can easily make unniyappam without the fear of sticking. :- Pour oil( Coconut oil is more good to get the authentic taste) in each rounds and heat the pan.
Step 10
When hot simmer the flame and pour 1 tablespoon of batter into each rounds.
Step 11
Slightly increase the fire and allow the appams to cook.
Step 12
After 2 minutes turn the appam to upside down and cook that side also.
Step 13
When both sides become brown colour, remove the appam from the oil.
Step 14
Repeat the same process to make the rest of the appams.
Step 15
Note:- Pour oil in the rounds whenever needed. Appam should be cooked inside also.Check this by inserting a fork or small stump.Don`t burn the appam by cooking in high flame.
Step 16
:Unniyappams are ready! making and eating.

Tip

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

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Ingredientsfor 10 servings

2 cup Rosted Rice powder can use puttupodi or idiyappam podi available in market

1/4 cup Maida All purpose flour

2 To Jaggery

1/2 kg Banana cheru pazham/palayam thodan

Sugar u can reduce the amount of jaggery and add sugar if u want

1/2 tsp Sesame ellu

Coconut pieces a handful, small

1/4 Of Coconut — grated

1/4 tsp Cardamom powder opt

Salt one pinch

Cooking soda opt

2 tsp Ghee

1 cup Milk or water

Oil — for frying

Preparation

Step 1

Grind the grated coconut into fine paste and set aside.

Step 2

Melt jaggery in 1/4cup of hot water and set aside.

Step 3

In a blender add banana and make a fine paste.

Step 4

Fry the coconut pieces in 2 tsp of ghee till it become lightly browned.

Step 5

Add sesame and fry till it allow to crackles and keep these also aside.

Step 6

In a vessel add rice flour, maida, sugar, salt, cooking soda, coconut paste, jaggery, fried coconut, sesame, cardamom powder, banana paste and Stir everything together thoroughly.

Step 7

Add water or milk and Stir everything together thoroughly. :- The batter should be like idly batter. :- If u want u can grind this mix in a mixer and make a fine paste before adding fried coconut and seasame seeds. :- If u feel the batter is thick u can add water or milk to make the right consistency. :- Sweetness is also depends up on u. You can reduce or increase the sugar or jaggery according to ur taste.

Step 8

Keep this batter for minimum 2 to 3 hours in a tight container.

Step 9

After 3 hours take a kuzhiyappam pan. :- This is a non stick pan, so you can easily make unniyappam without the fear of sticking. :- Pour oil( Coconut oil is more good to get the authentic taste) in each rounds and heat the pan.

Step 10

When hot simmer the flame and pour 1 tablespoon of batter into each rounds.

Step 11

Slightly increase the fire and allow the appams to cook.

Step 12

After 2 minutes turn the appam to upside down and cook that side also.

Step 13

When both sides become brown colour, remove the appam from the oil.

Step 14

Repeat the same process to make the rest of the appams.

Step 15

Note:- Pour oil in the rounds whenever needed. Appam should be cooked inside also.Check this by inserting a fork or small stump.Don`t burn the appam by cooking in high flame.

Step 16

:Unniyappams are ready! making and eating.