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November 27, 2008


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Festival : Onam Region : Kerala
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- 1 Cup 

Grated Coconut

- 1 cup 

Molasis (jaggery) grated

- 1 cup

Cardamom Powder

- 1 tsp


- 4tbsp

Plantain (Palayankodan)

- 1 cup chopped

Sesame seed

- 50gm

Coconut oil

- as required

Coconut pieces (optional) fried in ghee

- 1/4 cup

Dried ginger

- a pinch
Cumin - a pinch
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   Coconut,   Banana,   Onam-Recipes,   kerala-snacks,  


A sweet made with rice flour, plantain and molasses, fried in special containers just for the purpose. It is one of consecrated food stuff in some of the temples of Kerala.

Method of Preparation: 

Soak the rice for 1 hour. Drain well. Grind to fine flour. Grind the chopped plantain, grated coconut, jaggery (molasses) cardamom powder, and rice flour finely without adding water. Blend until it had the consistency of fritter batter. Add powdered dried ginger , sesame, coconut pieces to the mixture. If the batter is too thick add a little water. Fill each Unniappam cup three quarters full  with the coconut oil or ghee. When the oil is hot pour the batter into the cups filling each three quarters full. Cook until dark golden brown.

Note: Unniappams are usually made in a special container used for frying. For softer unniappam you can keep the batter aside for 3-4 hours before frying.

Variation : Unniappam can also be made with wheat flour instead of rice flour. Dissolve molasses with some water and keep on fire to make a syrup. Strain and keep aside. When cool add wheat flour and make a fine batter. Keep aside for 1 night. Next day mix in the other ingredients with a little salt and fry the unniappams as given above.

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   Flort Francis, florysuresh@gmail.comReplyPosted On:15/12/2017
   suminair, mumbaiReplyPosted On:1/6/2011
it was a very good recipe
   Kshema, BangloreReplyPosted On:21/8/2009
Those unniappams sure look tasty. I have tried making appams, but the batter sticks to the appakaram and I am aunable to make appams. Can you tell me why it happens? reply to pvkshema@gmail.com