Name: Onam Special Unniyappam
Prep time: 25 min
Total time: 25 min
Ingredients: Rava (Sooji) : 1 cup; Maida maavu : 1 cup; Cherupazham (Banana) : 1 no ( Peel the cherupazham and grind it without adding water and keep it separately); Jaggery : 200 gm (or as reqd); Sesame : 3 tsp; Coconut pieces : ½ cup; 3 tsp Ghee : 2 (to fry coconut pieces); Coconut / Refined Oil : as reqd

Onam Special Unniyappam

Unniyappam is a traditional tasty snack very popular in kerala cuisine prepared from rice flour, maida, jaggery and other ingredients. It is prepared on special occasions like onam.

Print Recipe Pin Recipe

Prep Time 25

Total Time 25

Cuisine Kerala

Servings people

Ingredients

Rava (Sooji) : 1 cup
Maida maavu : 1 cup
Cherupazham (Banana) : 1 no ( Peel the cherupazham and grind it without adding water and keep it separately)
Jaggery : 200 gm (or as reqd)
Sesame : 3 tsp
Coconut pieces : ½ cup
3 tsp Ghee : 2 to fry coconut pieces
Coconut / Refined Oil : as reqd

Instructions

Boil some water in a frying pan / vessel and add the jaggery into the boiling water and stir it well.
When the jaggery is fully melted in the water and the mix become into thick syrup form, put off the stove and keep aside this mix separately.
Fry the coconut pieces in ghee and when the colour of coconut pieces turns into golden, put off the stove and keep the fried coconut pieces along with ghee separately.
Take rava in a basin (bowl).
Add the maida maavu and grinded cherupazham into the rava.
Also add the jaggery syrup into this mix and stir the mix well.
Add the sesame, fried coconut pieces and ghee into this mix and stir it well adding required quantity of water and make a paste of this mix.
Enter Step
Heat oil in the appachatti (pan) and put the paste into the cavity of the appachatti .
When the colour of one side of the unniyappam turns into golden, turn it to other side and allow to cook it well.
Take the unniyappams from the cavity and change them into a serving pan.
Rava & Maida maavu Unniyappam is ready and it can serve as a sweet snack.