Monday, June 17, 2013

Unniappam and an exciting news!


Hi friends… Hope the summer is treating you well. I do have a wonderful news to share with you. A dynamic group of expatriate Malayalam literary enthusiasts and writers, for some time, had been busy realizing a common dream: a life style print magazine in Malayalam aptly named ‘Malayali’. It was a matter of both pride and joy for me when I was asked to do the food column in this magazine along with my wonderful friend and fellow blogger Maya Akhil (writes at Yummy O Yummy). The idea is to make dishes that reflect our unique take on cooking that meaningfully caters to the North American life style using ingredients and tastes that are familiar to us. We are also concentrating on fusing the eastern and western tastes in a way that might be appealing to our next gen. The 1st issue of Malayali was launched on April 14, 2013 on the auspicious day of Vishu and will come out on 15th of every month. Here are the links to our columns ( We do hope that all our dear Malayalee friends go through the magazine, bless and support this venture whole heartedly and give valuable feed backs to make this venture a grand success. Hence to celebrate this happiness am here with a traditional sweet from Kerala, unniappam. Hope you all enjoy it.

Raw rice 1 cup, soaked for 4-5 hours (I used Sona masoori)
Ripe banana 1, mashed well
Jaggery syrup ¾ - 1 cup (melt 1 cup of jaggery with 3-4 TBSP water until bubbly and strain it to remove any dirt)
Black sesame seeds ½ tsp
Cardamom powder 2-3 pinches
Grated coconut/coconut slices 2 TBSP
Oil for deep frying


Wash and soak the rice for 4-5 hours. After that grind it with ½ cup water to a batter as of dosa batter consistency. Add the mashed banana, jaggery syrup, black sesame seeds, cardamom powder and grated coconut to this. If you are using coconut slices, roast them in 1 tsp ghee and then add to the rice batter. Mix well and set aside for 2-3 hours.

Heat oil in unniappam chatti or paniyaram pan till the rounds are half full. Mix the batter well once before starting to make unniappams, if it is thick, dilute with little water or milk to dosa batter consistency. When oil is hot, reduce flame to sim and pour half ladle batter into each rounds. Turn the heat back to medium high and cook the appams till browned on both the sides. Remove from oil using a fork or a skewer. Drain oil using paper towels and repeat with the rest of the batter. Make sure to add oil whenever needed. Allow to cool and enjoy!!


Unni appam











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