(If you are looking for the recipe for unniyappams with jaggery, click here)
Unniyappams are traditional snacks from the state of Kerala (South India), and are made in special pans that resemble Dutch pancake makers. If you don’t have this special pan, you can always deep fry them in a regular pan.
Traditionally, these rice cakes are made using jaggery. But I’ve found a wonderful substitution that makes the whole process much easier – brown sugar. However, you can use melted and cooled jaggery instead of brown sugar in the same recipe.
Whichever method you choose, these round little cuties are a favorite among kids and adults alike.
More Kerala Snacks:
- Kerala Banana Chips
- Parippu Vada or Masala Vada
- Uzhunnu Vada or Urad Dal Fritters
- Kerala Chicken Cutlet
- Banana Bonda
- Banana Fritters or Pazham Pori
- Kozhukkatta
- Jaggery Unniyappam
Ingredients
- 1 large banana peeled and mashed
- ½ cup rice flour don’t use roasted flour
- ¼ teaspoon ground cumin
- ¼ teaspoon ground cardamom
- 4 tablespoon brown sugar add more or less depending on the sweetness of banana
- ¼ teaspoon bicarb soda
- Water
- Coconut slices optional
Instructions
- Combine all the ingredients in a small bowl. The consistency of batter should be slightly thicker compared to cake batter. Set aside for 5-10 minutes.
- Heat oil in unniyappam pan over medium to high heat. Pour batter in each hole and let the rice cakes fry. When one side is done, flip them over to cook the other side. When both sides turn golden brown, remove from pan, and drain on an absorbent towel. Serve hot.
Nutrition
Serving: 1g | Calories: 48kcal | Carbohydrates: 9g | Fat: 1g | Saturated Fat: 1g | Sodium: 13mg | Fiber: 1g | Sugar: 5g
Leave a Reply