Unniyappam Recipe with Roasted Rice Flour
Homemade Kerala-style sweet rice-flour dumplings made with roasted rice flour, jaggery, ripe banana and fried coconut. This unniyappam batter needs no resting, is fried in a paniyaram pan and enjoyed with chai.
Servings: 14 unniyappams
Calories: 140kcal
Equipment
- 1 Appe pan (paniyaram pan)
Ingredients
- ¾ cup jaggery powder
- ¾ cup water
- ½ cup coconut slices chopped
- 1 tablespoon ghee
- 1 cup roasted rice flour
- 2 teaspoons nigella seeds (kalonji)
- 1 pinch baking soda
- salt to taste
- 1 large ripe banana mashed smoothly
- Oil to pan fry coconut oil or ghee or sunflower oil, for frying
Instructions
- Melt the jaggery powder with the water. Strain if needed and set aside to cool.¾ cup jaggery powder, ¾ cup water
- Heat the ghee and fry the coconut pieces until golden. Set aside with the ghee.1 tablespoon ghee, ½ cup coconut slices
- In a large bowl, mix the roasted rice flour, nigella seeds, baking soda and salt.1 cup roasted rice flour, 2 teaspoons nigella seeds, 1 pinch baking soda, salt to taste
- To the flour mix, add the smooth mashed banana, cooled jaggery syrup and fried coconut with the ghee.1 large ripe banana
- Mix thoroughly to make a thick but pourable batter. Do not rest the batter.
- Heat a paniyaram pan over medium heat. Add your choice of oil (coconut oil, ghee or sunflower oil) to fill each cavity halfway.Oil to pan fry
- Pour the batter in each cavity about three-quarters full. Reduce the heat to medium-low and cook until the bottoms begin to brown.
- Turn the unniyappam and continue cooking, turning occasionally, until evenly golden brown and cooked through. Remove and repeat. Serve at room temperature with chai.
Nutrition
Calories: 140kcal | Carbohydrates: 22g | Protein: 1g | Fat: 5.5g
