Unniyappam is not just a snack-it’s an emotion for every Malayali. This small, round, crispy, brown delight holds a special place in Kerala’s traditional cuisine. Whether it’s a temple offering, a festive sweet, or just an evening bite with tea, Unniyappam never disappoints.
Made mainly with rice, jaggery, banana, and coconut, Unniyappam is deep-fried in a special pan called appakara, which gives it that iconic shape. The moment you pour the batter into the hot oil, the sweet aroma fills the entire kitchen-and that smell is pure nostalgia. It reminds us of grandmothers making them in bulk during festivals, storing them in large steel containers, and offering them to visiting guests with love.
The texture is something else-crispy on the outside, soft and slightly chewy inside. Each bite gives you the sweetness of jaggery, the softness of mashed banana, and a bit of crunch from the coconut bits. Some even add a pinch of cardamom or a few roasted sesame seeds to give that extra depth of flavor.
Unniyappam is also one of the offerings in many Kerala temples, especially during special poojas and festivals. That version is usually made without baking soda or other additions-keeping it simple, pure, and divine.
What makes Unniyappam truly special is how humble the ingredients are. Nothing fancy. Just everyday items from a traditional Kerala kitchen. But when they come together in the right proportions and are made with patience, the result is magical.
Whether you’re making it for a celebration or just to relive some memories, Unniyappam always brings a sense of warmth and comfort. One is never enough. And that’s the beauty of it.
Unniyappam
Ingredients
Instructions
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Unniyappam is a traditional Kerala snack that’s easy to make and absolutely delicious.
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Begin by frying coconut slices in ghee until they turn light golden brown. Set them aside.
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Next, prepare jaggery syrup by melting jaggery with about two teaspoons of water. Once melted, strain it to remove any impurities and keep it aside to cool.
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Mash the ripe bananas into a smooth paste using a blender.
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In a large mixing bowl, combine rice flour, the strained jaggery syrup, mashed bananas, fried coconut slices, and sesame seeds. Mix everything well to form a batter with a consistency similar to idli batter — not too thick, not too runny.
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Heat an appa chatti (also called paniyaram pan or unniyappam pan) and add coconut oil to each of the moulds. When the oil is hot, pour the batter into each cavity. Cook on medium heat, turning the unniyappams to ensure both sides are fried evenly to a beautiful golden brown.
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Once done, remove and drain excess oil if needed. Your soft and sweet unniyappams are ready to enjoy!