{"id":32105,"date":"2024-02-17T22:40:05","date_gmt":"2024-02-18T03:40:05","guid":{"rendered":"https:\/\/thasneen.com\/cooking\/?p=32105"},"modified":"2024-02-19T11:55:06","modified_gmt":"2024-02-19T16:55:06","slug":"unniyappam-traditional-kerala-snack-easy-to-make-delicious","status":"publish","type":"post","link":"https:\/\/thasneen.com\/cooking\/unniyappam-traditional-kerala-snack-easy-to-make-delicious\/","title":{"rendered":"Unniyappam &#8211; Traditional Kerala Snack, Easy To Make &#038; Delicious"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-32108\" src=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2024\/02\/Kerala-snack-recipe-unniyappam.jpg\" alt=\"\" width=\"475\" height=\"633\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2024\/02\/Kerala-snack-recipe-unniyappam.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2024\/02\/Kerala-snack-recipe-unniyappam-150x200.jpg 150w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2024\/02\/Kerala-snack-recipe-unniyappam-45x60.jpg 45w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p>Unniyappam is a traditional Kerala snack. It&#8217;s a popular dish often prepared during festivals like Onam, as well as for special occasions and religious ceremonies.<\/p>\n<p>Unniyappam is made from a batter consisting of rice flour, ripe bananas, jaggery (unrefined sugar), coconut, and a pinch of cardamom powder for flavoring. This batter is then poured into special molds or a frying pan with small depressions and fried in oil until golden brown and crispy on the outside while remaining soft and fluffy on the inside.<\/p>\n<p>The distinctive shape of unniyappam comes from its cooking method. Traditionally, it&#8217;s made using a special pan called &#8220;appa chatti&#8221; or &#8220;unniyappam chatti,&#8221; which has multiple small, round molds. The batter is poured into these molds, giving unniyappam its characteristic round shape with a slight depression in the center.<\/p>\n<p>Unniyappam is enjoyed both as a snack and as a dessert. Its sweet, aromatic flavor makes it a delightful treat for people of all ages.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-32109\" src=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2024\/02\/making-unniyappam.jpg\" alt=\"\" width=\"475\" height=\"633\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2024\/02\/making-unniyappam.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2024\/02\/making-unniyappam-150x200.jpg 150w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2024\/02\/making-unniyappam-45x60.jpg 45w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-32110\" src=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2024\/02\/unniyappam-frying.jpg\" alt=\"\" width=\"475\" height=\"356\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2024\/02\/unniyappam-frying.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2024\/02\/unniyappam-frying-267x200.jpg 267w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2024\/02\/unniyappam-frying-80x60.jpg 80w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-32111\" src=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2024\/02\/Unniyappam-kerala-snack.jpg\" alt=\"\" width=\"475\" height=\"633\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2024\/02\/Unniyappam-kerala-snack.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2024\/02\/Unniyappam-kerala-snack-150x200.jpg 150w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2024\/02\/Unniyappam-kerala-snack-45x60.jpg 45w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<div class=\"easyrecipe mceNonEditable\" data-rating=\"0\"> \t<link itemprop=\"image\" href=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2024\/02\/Kerala-snack-recipe-unniyappam-1-475x200.jpg\" \/>\n<div class=\"item ERName\">Unniyappam &#8211; Traditional Kerala Snack, Easy To Make &amp; Delicious<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERHead\"><span class=\"xlate\">Recipe Type<\/span>: <span class=\"type\">Dessert<\/span><\/div>\n<div class=\"ERHead\">Cuisine: <span class=\"cuisine\">Indian<\/span><\/div>\n<div class=\"ERHead\">Author: <span class=\"author\">Thasneen<\/span><\/div>\n<div class=\"ERHead\">Prep time: <time itemprop=\"prepTime\" datetime=\"PT10M\">10 mins<\/time><\/div>\n<div class=\"ERHead\">Cook time: <time itemprop=\"cookTime\" datetime=\"PT45M\">45 mins<\/time><\/div>\n<div class=\"ERHead\">Total time: <time itemprop=\"totalTime\" datetime=\"PT55M\">55 mins<\/time><\/div>\n<div class=\"ERHead\">Serves: <span class=\"yield\">21<\/span><\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ingredient\">Roasted Rice flour- 1 cup<\/li>\n<li class=\"ingredient\">Wheat flour- 1\/2 cup<\/li>\n<li class=\"ingredient\">Banana, ripe- 1 large-sized (if using small bananas add 2)<\/li>\n<li class=\"ingredient\">Jaggery, grated- 3\/4 cup (dissolved in 1\/2 cup water)<\/li>\n<li class=\"ingredient\">Coconut slices chopped- 1\/4 cup<\/li>\n<li class=\"ingredient\">Black sesame seeds- 1\/2 tbsp<\/li>\n<li class=\"ingredient\">Ghee- 2 tbsp<\/li>\n<li class=\"ingredient\">Water- 3\/4 cup<\/li>\n<li class=\"ingredient\">Cardamom powder- 1\/4 tsp<\/li>\n<li class=\"ingredient\">Baking soda- 1\/2 tsp<\/li>\n<li class=\"ingredient\">Oil- for frying<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">With this recipe you&#8217;ll be able to make 21 unniyappams.<\/li>\n<li class=\"instruction\">For making more you can double the recipe.<\/li>\n<li class=\"instruction\">I&#8217;ve taken 3\/4 cup grated jaggery. If you like very sweet unniyappams add 1 cup grated jaggery.<\/li>\n<li class=\"instruction\">Frozen coconut slices are available in Indian stores. If they&#8217;re large sized sliced, chop the slices.<\/li>\n<li class=\"instruction\">Place a saucepan over medium heat, add jaggery &amp; 1\/2 cup water, let the jaggery melt in water &amp; come to a boil.<\/li>\n<li class=\"instruction\">Take the pan off the heat, let the melted jaggery cool down. If there are any particles in the melted jaggery, strain it.<\/li>\n<li class=\"instruction\">There will be 3\/4 cup of melted jaggery.<\/li>\n<li class=\"instruction\">Place a frying pan over medium heat, add 2 tbsp ghee.<\/li>\n<li class=\"instruction\">Add chopped coconut slices, fry till light golden in color.<\/li>\n<li class=\"instruction\">Add 1\/2 tbsp black sesame seeds, fry for a minute.<\/li>\n<li class=\"instruction\">Don&#8217;t let the coconut slices turn brown, will be adding them to the batter &amp; fried further.<\/li>\n<li class=\"instruction\">To a blender jar, add rice flour, wheat flour, banana, melted jaggery &amp; 3\/4 cup water.<\/li>\n<li class=\"instruction\">Blend to a smooth batter.<\/li>\n<li class=\"instruction\">Pour the batter to a large bowl.<\/li>\n<li class=\"instruction\">The batter shouldn&#8217;t be too watery, should be similar to dosa batter consistency.<\/li>\n<li class=\"instruction\">Add the fried coconut slices &amp; sesame seeds to the batter.<\/li>\n<li class=\"instruction\">Combine well.<\/li>\n<li class=\"instruction\">Add cardamom powder &amp; baking soda, combine well.<\/li>\n<li class=\"instruction\">Allow the batter rest for 30 minutes, don&#8217;t skip this step.<\/li>\n<li class=\"instruction\">Unniyappams are fried in a special pan that has cavities in it.<\/li>\n<li class=\"instruction\">Place the pan over medium heat.<\/li>\n<li class=\"instruction\">Add oil to each cavity, fill half of the cavity with oil.<\/li>\n<li class=\"instruction\">Let the oil turn hot.<\/li>\n<li class=\"instruction\">Using a spoon pour 2 tbsp batter to the oil in each cavity.<\/li>\n<li class=\"instruction\">Fry for a minute.<\/li>\n<li class=\"instruction\">Using a skewer flip over the unniyappam &amp; fry till all the sides have turned brown in color.<\/li>\n<li class=\"instruction\">Transfer to a bowl lined with kitchen paper towel.<\/li>\n<li class=\"instruction\">Unniyappams can be enjoyed warm or after they have cooled down.<\/li>\n<li class=\"instruction\">These snacks are enjoyed as it is.<\/li>\n<li class=\"instruction\">Leftover unniyappams can be stored in an air-tight container for 2 days.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.5.3251<\/div>\n<\/div>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Unniyappam is a traditional Kerala snack. It&#8217;s a popular dish often prepared during festivals like Onam, as well as for special occasions and religious ceremonies. Unniyappam is made from a batter consisting of rice flour, ripe bananas, jaggery (unrefined sugar), coconut, and a pinch of cardamom powder for flavoring. This batter is then poured into &hellip; <\/p>\n","protected":false},"author":1,"featured_media":32112,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[334,348,27,22,84],"tags":[304,564,1388],"class_list":["post-32105","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-banana-by-ingredient","category-coconut-by-ingredient","category-indian-cuisine","category-kerala-cuisine","category-snacks","tag-fried-snack","tag-kerala-snacks","tag-unniyappam","course-dessert-2","cuisine-indian-cuisine"],"_links":{"self":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/32105","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/comments?post=32105"}],"version-history":[{"count":4,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/32105\/revisions"}],"predecessor-version":[{"id":32114,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/32105\/revisions\/32114"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media\/32112"}],"wp:attachment":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media?parent=32105"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/categories?post=32105"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/tags?post=32105"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}