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Unniyappam using rice flour and banana
Published On: 18 May 2009
English: All Purpose Flour
tamil: Maida Maavu
malayalam: Maida Mavu
telugu: Maida Pindi
kannada: Maida Hittu
for more details, click the name of the ingredient
malayalam: Sharkkara / Vellam
telugu: Bellam / Bellamu
hindi: Gura / Gur
Gujarati: Gol / Gur
tamil: Vazha Pazham
malayalam: Pazham / Vazha Pazham
telugu: Arati Pandu
kannada: Bale Hannu
Marathi: Kele / Kel
Oriya: Champa Kadali / Kadali
Punjabi: Kella / Kela
hindi: Cheeni / Shakkar
malayalam: Nalikeram / Thenga
telugu: Kobbari Kaaya
Gujarati: Naliyer / Nariyal
Punjabi: Gola / Nariyal
Bengali: Laban / Noone
Grind the grated coconut into fine paste and keep aside.
Melt jaggery in 1/4cup of hot water and keep aside.
In a blender add banana and make a fine paste.
Fry the coconut pieces in 2 tsp of ghee till it become light brown in colour.
Add sesame and fry till it splutters and keep these also aside.
In a vessel add rice flour, maida, sugar, salt, cooking soda, coconut paste, jaggery, fried coconut, sesame, cardamom powder, banana paste and mix well.
Add water or milk and mix well.:- The batter should be like idly batter.:- If u want u can grind this mix in a mixer and make a fine paste before adding fried coconut and seasame seeds.:- If u feel the batter is thick u can add water or milk to make the right consistency.:- Sweetness is also depends up on u. You can reduce or increase the sugar or jaggery according to ur taste.
Keep this batter for minimum 2 to 3 hours in a tight container .
After 3 hours take a kuzhiyappam pan.:- This is a non stick pan, so you can easily make unniyappam without the fear of sticking.:- Pour oil( Coconut oil is more good to get the authentic taste) in each rounds and heat the pan.
When hot simmer the flame and pour 1 tablespoon of batter into each rounds.
Slightly increase the fire and allow the appams to cook.
After 2 minutes turn the appam to upside down and cook that side also.
When both sides become brown colour, remove the appam from the oil.
Repeat the same process to make the rest of the appams.
Note:- Pour oil in the rounds whenever needed. Appam should be cooked inside also ..Check this by inserting a fork or small stump .Don`t burn the appam by cooking in high flame.
:Tasty unniyappams are ready!! Enjoy making and eating ..
Tried this recipe..Unniyappam was so yummy..Thanks for sharing
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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