How to make Unniappam -

Sweet appams that are a favourite snack among the Keralites

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Rice flour (चावल का आटा), Jaggery

Cuisine : Kerala

Course : Snacks and Starters

For more recipes related to Unniappam checkout Vazha Elai Kozhakattai, Vazha Elai Kozhakattai, Rice Flour And Spring Onion Cheelay, Nivagrya . You can also find more Snacks and Starters recipes like Salli par Eedu Masoor Tikki-SK Khazana Thai Rolls Millet Munchies


Unniappam Recipe Card


Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

Prep Time : 2-2.30 hour

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Sweet

Ingredients for Unniappam Recipe

  • Rice flour 2 cups

  • Jaggery , chopped 1 cup

  • Ghee 1 tablespoon

  • Fresh coconut , cut into small pieces 1/4 cup

  • Ripe bananas 2

  • Green cardamom powder 1/2 teaspoon

  • Dried ginger powder 1/2 teaspoon

  • Nutmeg powder a pinch

  • Baking soda 1/4 teaspoon

  • Oil as required


Step 1

Heat a non-stick pan, add jaggery and ½ cup water and cook, stirring, till jaggery melts. Let the mixture cool.

Step 2

Heat ghee in another non-stick pan, add coconut pieces and shallow-fry till golden brown. Drain on absorbent paper.

Step 3

Mash bananas in a mixing bowl with a fork. Add rice flour, green cardamom powder, dried ginger powder, nutmeg powder, baking soda and jaggery syrup. Add 1½ cups water and mix till you get a lump free batter.

Step 4

Add fried coconut pieces, mix well and keep aside for 1 to 2 hours to ferment.

Step 5

Heat a appam chatti, drizzle a little oil in each dent. When the oil is hot reduce heat to medium and pour a tablespoon of batter into each dent.

Step 6

After 2 to 3 minutes, turn the unniappams with a toothpick or satay stick. Cook till the other side turns golden brown. Drain on an absorbent paper.

Step 7

Arrange the unniappams on a serving platter and serve.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.