Unni appam | How to make Unni appam

By Kiran Singh  |  20th May 2016  |  
4.5 from 2 reviews Rate It!
  • Unni appam, How to make Unni appam
Unni appamby Kiran Singh
  • Prep Time

    5

    1 /4Hours
  • Cook Time

    20

    mins
  • Serves

    6

    People

84

2





About Unni appam

If you are familiar with South Indian cooking, you are sure to have encountered the traditional appam, the irresistibly sweet, deep-fried, brown-coloured balls fragrant with molten jaggery! while it is traditionally made using ground wheat or a combination of wheat and rice, here is a slightly modified version using just rice. As an improvisation, you can mash a banana along with the batter, to make soft, fruity-flavoured appams.

Unni appam is an authentic dish which is perfect to serve on all occasions. The Unni appam is delicious and has an amazing aroma. Unni appam by Kiran Singh will help you to prepare the perfect Unni appam in your kitchen at home. Unni appam needs 310 minutes for the preparation and 20 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Unni appam. This makes it easy to learn how to make the delicious Unni appam. In case you have any questions on how to make the Unni appam you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Kiran Singh. Unni appam will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Unni appam

Ingredients to make Unni appam

  • 1 cup grated jaggery (gur)
  • 1 cup raw rice (chawal) , soaked and drained
  • 1/2 cup chopped fresh coconut
  • 1 tbsp ghee
  • 1/2 tsp cardamom (elaichi) powder
  • coconut oil or any other for deep-frying

How to make Unni appam

  1. Blend the rice and jaggery together in a mixer to form a thick paste using a little water required.Heat the ghee in a kadhai, add coconut and sauté till it turns light brown in colour, while stirring continuously.
  2. Add coconut pieces and 2 tbsp of water to the rice and jaggery paste and mix well to make a smooth batter.
  3. Heat the oil in a kadhai, drop a spoonful of the batter and deep fry on a medium flame till they turn golden brown in colour and crisp.
  4. Alternatively shape into round balls between the palms of your hands and deep-fry.Repeat with the remaining batter to make unni appams.

My Tip:

Deep fry the appams in the batches of 8 to 10 at a time.

Reviews for Unni appam (2)

ranjitha marria year ago

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Bindiya Sharmaa year ago

the combination of jaggery and coconut is lovely!
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