Ingredients with Measurements:
- 1 cup rice flour
- 1/2 cup jaggery, grated
- 1/2 cup grated coconut
- 1/4 cup sesame seeds
- 1/2 tsp cardamom powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup water
- Coconut oil for frying
Special equipment needed:
- Unniyappam pan or paniyaram pan
Step-by-step instructions:
1. In a mixing bowl, add rice flour, grated jaggery, grated coconut, sesame seeds, cardamom powder, baking soda, and salt. Mix well.
2. Gradually add water and mix until you get a smooth batter. The batter should be thick enough to coat the back of a spoon.
3. Heat the unniyappam pan or paniyaram pan on medium heat. Add a few drops of coconut oil in each cavity.
4. Once the oil is hot, pour the batter into each cavity, filling it up to 3/4th of the cavity.
5. Cook for 2-3 minutes or until the bottom is golden brown. Flip the unniyappam using a skewer or spoon and cook the other side until golden brown.
6. Remove the unniyappam from the pan and place them on a paper towel to remove excess oil.
7. Repeat the process until all the batter is used up.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
5. Temperature:
- Medium heat
Serving size:
- Makes 20-25 unniyappams
Nutritional information:
- Calories: 84 kcal
- Fat: 3g
- Carbohydrates: 13g
- Protein: 1g
- Fiber: 1g
- Sugar: 6g
Substitutions for ingredients:
- Jaggery can be replaced with brown sugar or honey.
- Rice flour can be replaced with wheat flour or all-purpose flour.
- Sesame seeds can be omitted if not preferred.
Variations:
- Add mashed bananas to the batter for a banana-flavored unniyappam.
- Add chopped nuts like cashews or almonds to the batter for a crunchy texture.
- Add raisins or dried cranberries for a sweet and tangy flavor.
Tips and tricks:
- Make sure the batter is thick enough to coat the back of a spoon. If it's too thin, the unniyappam will not hold its shape.
- Use a skewer or spoon to flip the unniyappam carefully to avoid breaking them.
- Add a few drops of oil in each cavity before pouring the batter to prevent sticking.
Storage instructions:
- Unniyappam can be stored in an airtight container at room temperature for up to 2 days.
Reheating instructions:
- Heat the unniyappam in a microwave for 10-15 seconds or in a pan on low heat until warm.
Presentation ideas:
- Serve the unniyappam on a plate with a sprinkle of sesame seeds and grated coconut on top.
Garnishes:
- Sesame seeds
- Grated coconut
Pairings:
- Masala chai
- Filter coffee
Suggested side dishes:
- Coconut chutney
- Sambar
Troubleshooting advice:
- If the unniyappam is not cooked properly, increase the cooking time or reduce the heat.
Food safety advice:
- Make sure the batter is cooked properly before consuming.
Food history:
- Unniyappam is a traditional snack from Kerala, India. It is usually made during festivals and special occasions.
Flavor profiles:
- Sweet, nutty, and aromatic.
Serving suggestions:
- Serve the unniyappam as a snack or dessert.
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Region: Indian