Delight in the authentic flavors of Kerala with this irresistible Unniyappam – a classic sweet snack that holds a special place in South Indian celebrations and temple offerings. Traditionally sweet, soft, and chewy, these mini rice-banana fritters are packed with the richness of jaggery, the aroma of cardamom, and the nutty crunch of coconut and sesame. Usually deep-fried in ghee, our version uses an appe (paniyaram) pan, making Unniyappam lighter yet equally satisfying, perfect for festive feasts like Onam or as a homemade teatime treat.
The beauty of this recipe lies in its simplicity and the wholesome ingredients that give every bite its signature taste and texture. Overripe bananas bring moisture and sweetness, while jaggery imparts a deep caramel flavor complimented by fresh coconut and a hint of dry ginger. These appams are golden on the outside, tender inside, and stay perfectly fresh for a few days at room temperature. Whether enjoyed as a prasad or as a nostalgic sweet treat, Unniyappam is sure to fill your home with the inviting aromas of traditional Kerala kitchens.
Unniyappam Recipe | Kerala Banana Appam Delight
Print RecipeIngredients
- 1 cup raw rice
- 2 small bananas, chopped
- 3 pods cardamom (elachi)
- 3/4 cup jaggery (gud)
- 2 tbsp water
- 1 tbsp ghee (clarified butter)
- 2 tbsp coconut, chopped
- 1/4 tsp dry ginger powder
- 1 tsp black sesame seeds (til)
- 1/4 tsp baking soda
- Pinch of salt
- Ghee (clarified butter), for roasting
Instructions
Soak raw rice in water for at least 4 hours and drain thoroughly.
Blend the soaked rice along with chopped bananas and cardamom pods into a slightly coarse paste, avoiding any additional water.
In a pan, add jaggery with water, and heat on medium until the jaggery dissolves and reaches a thick syrupy consistency. Cool slightly, then strain.
Pour the strained jaggery syrup into the rice-banana paste and mix until you achieve a thick, pourable batter similar to dosa batter.
In a small pan, heat ghee and sauté the coconut pieces until golden brown; add this along with the ghee to your batter.
Stir in the dry ginger powder, black sesame seeds, baking soda, and a pinch of salt. Mix thoroughly.
Heat the appe pan and drizzle a little ghee into each mould.
Pour spoonsful of batter into each cavity and cook on a gentle flame until both sides turn golden brown and a toothpick inserted comes out clean.
Serve warm and top with a touch of ghee, if desired.
Notes
Tips:
Use overripe small bananas or baby bananas for the richest flavor; avoid large generic varieties for best results., Opt for fresh coconut if available – it adds a natural sweetness and texture., The batter consistency should be thick yet pourable; adjust with a splash of water if needed., These can be stored at room temperature for up to 3 days, or refrigerated for up to a week., For an authentic touch, feel free to deep fry in ghee or oil for a richer taste.
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