Appamazing Unni Appam: A Sweet Bite of Kerala Heaven!
Namaste Dosto! Kem chho? Vanakkam! Aadaab! Chef Curry Do’pyaza here, back in your kitchens and hearts with another recipe that’s sure to make your taste buds sing! Today, we’re diving into the world of Unni Appam, a delightful, golden-brown fritter that’s a staple in Kerala and a favourite across South India.
Think of Unni Appam as tiny, sweet, and oh-so-delicious dumplings. They are soft and spongy on the inside, and slightly crispy on the outside. Trust me, one bite, and you’ll be hooked!
Auspicious Occasions and Sweet Celebrations
Unni Appam isn’t just a snack; it’s a symbol of celebration! You’ll find these sweet treats gracing the tables during Onam, Vishu, and other auspicious occasions in Kerala. They are often offered as “prasadam” in temples, a blessed food shared with devotees. These golden balls of goodness are also perfect for tea-time treats, family gatherings, or simply when you crave something sweet and comforting. The aroma of freshly made Unni Appam is enough to fill any home with warmth and joy!
A Glimpse into History
The history of Unni Appam is as rich and flavorful as the fritter itself. It’s believed to have originated in Kerala centuries ago, deeply rooted in the region’s culinary traditions. Passed down through generations, each family has its unique twist on this classic recipe. The name “Unni Appam” literally translates to “small rice cake,” hinting at its simple yet satisfying origins.
Let’s Get Cooking!
Alright, enough talk! Let’s get our hands floury and whip up some Unni Appam magic.
Preparation Time: 20 minutes (plus soaking time)
Cooking Time: 20-25 minutes
Ingredients You’ll Need:
- Pachari (Raw Rice): 1 cup
- Jaggery (Gur): 1 cup, grated
- Banana (Elaichi or small variety): 2, mashed
- Coconut (Nariyal), grated: 1/4 cup
- Ghee (Clarified Butter): 2 tablespoons + more for frying
- Cardamom (Elaichi) powder: 1/2 teaspoon
- Dry Ginger (Sonth) powder: 1/4 teaspoon (optional, but adds a lovely warmth)
- All-Purpose Flour (Maida): 2 tablespoons
- Baking Soda (Meetha Soda): a pinch
- Sesame Seeds (Til): 1 tablespoon (optional)
- Salt (Namak): a pinch
Step-by-Step Instructions:
- Soak the Rice: Wash the raw rice thoroughly and soak it in water for at least 3-4 hours, or preferably overnight. This makes it easier to grind into a smooth batter.
- Grind the Rice: Drain the soaked rice and grind it into a fine paste using a blender or grinder. Add a little water as needed to achieve a smooth, flowing consistency.
- Melt the Jaggery: In a pan, melt the grated jaggery with a little water (about 1/4 cup) over low heat. Stir continuously until the jaggery is completely dissolved. Strain the jaggery syrup to remove any impurities.
- Mix it All Up: In a large bowl, combine the ground rice paste, melted jaggery syrup, mashed bananas, grated coconut, ghee, cardamom powder, dry ginger powder (if using), all-purpose flour, baking soda, sesame seeds (if using), and a pinch of salt.
- Batter Up! Mix everything together very well until you have a smooth, lump-free batter. The batter should be thick enough to coat the back of a spoon. Let the batter rest for about 30 minutes.
- Heat the Appam Pan: Heat an Unni Appam pan (a special pan with small, round molds) over medium heat. Grease each mold generously with ghee. If you don’t have an Unni Appam pan, you can use a regular paniyaram pan or even a small, deep frying pan.
- Fry to Golden Perfection: Pour the batter into each mold, filling it about three-quarters full. Cook on medium-low heat until the bottom is golden brown and slightly crispy. Use a skewer or a small spoon to gently flip the Unni Appam and cook the other side until it’s also golden brown.
- Drain and Enjoy: Remove the Unni Appam from the pan and place them on a plate lined with paper towels to drain any excess ghee.
- Serve Warm: Serve the Unni Appam warm and enjoy their delightful sweetness!
Chef Curry’s Top Tips for Appamazing Results:
- The Right Consistency: The batter consistency is key! It should be thick enough to coat a spoon but not too thick that it becomes difficult to pour.
- Low and Slow: Cook the Unni Appam on medium-low heat to ensure they cook evenly and don’t burn on the outside while remaining raw inside.
- Fresh is Best: Use fresh ingredients for the best flavour. Ripe bananas add a natural sweetness and moistness to the Unni Appam.
- Ghee is Your Friend: Don’t skimp on the ghee! It adds a rich flavour and helps create that beautiful golden-brown crust.
Different Ways to Cook Unni Appam:
- Gas Stove: The traditional method, using an Unni Appam pan or paniyaram pan.
- Induction Stove: Works just like a gas stove, but with more precise temperature control.
- Oven: You can bake Unni Appam in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until golden brown. Use a muffin tin lined with parchment paper.
- Air Fryer: Preheat your air fryer to 350°F (175°C). Place the batter in silicone muffin cups and air fry for 10-12 minutes, or until golden brown.
- Microwave: Not recommended, as it’s difficult to achieve the desired texture and colour.
- Pressure Cooker/Slow Cooker/Crockpot: These methods are not suitable for making Unni Appam.
Nutritional Information (approximate, per piece):
- Calories: 80-100
- Carbohydrates: 15-20g
- Protein: 1-2g
- Fat: 2-3g
Serving Suggestions:
- Serve warm as a snack or dessert.
- Enjoy with a cup of hot chai or coffee.
- Offer as “prasadam” during religious ceremonies.
- Pack in lunchboxes for a sweet treat.
Now It’s Your Turn!
My dear readers, I urge you to try this recipe at home. Gather your ingredients, put on your aprons, and create these delicious Unni Appam. Share them with your friends and family and spread the joy of Kerala’s sweet treasure. Let me know how it turns out! Happy cooking!