Nadan Unniyappam
Sweet fritters made from rice flour, jaggery, and small bananas.
About this dish
Unniyappam, which translates to 'small snack', is a quintessential Kerala temple offering and tea-time treat. These dark, spongy, bulbous fritters are traditionally fried in an 'Appakaral' (a special cast-iron pan with hemispherical molds). The combination of fermented rice, aged jaggery, and the specific 'Palayankodan' banana variety gives it a unique texture and long shelf life.
Ingredients
The Batter Base
- 2 cups Raw rice, soaked for 4 hours
- 1.5 cups Jaggery, melted into a thick syrup
- 2 Small ripe bananas (Palayankodan or Robusta), mashed
- 1/2 tsp Cardamom powder
- 1/4 tsp Dry ginger powder (Chukku)
- A pinch of Salt
The Crunch and Frying
- 2 tbsp Coconut bits (thenga kothu), finely chopped
- 1 tsp Black sesame seeds
- 1 tbsp Ghee
- 2 cups Coconut oil (for deep frying)
Method
- 1
Prepare the Jaggery
Melt the jaggery in 1/2 cup of water over medium heat. Strain to remove impurities and let it cool completely. Using hot syrup will cook the rice flour prematurely, ruining the batter.
- 2
Grind the Batter
Drain the soaked rice and grind it with the cooled jaggery syrup and mashed bananas. Grind to a slightly coarse consistency—like fine semolina—rather than a smooth paste for better texture.
- 3
Fermentation
Transfer the batter to a bowl. The consistency should be thicker than dosa batter but thinner than idli batter. Cover and let it ferment in a warm place for 4 to 6 hours. Do not over-ferment or it will turn sour.
- 4
Fry the Add-ins
Heat 1 tablespoon of ghee in a small pan. Fry the coconut bits until deep golden brown, then add sesame seeds at the end until they pop. Stir these fried aromatics into the fermented batter.
- 5
Season the Batter
Fold in the cardamom powder, dry ginger powder, and a pinch of salt. The ginger powder is crucial for digestion and adds a subtle back-note of heat that balances the jaggery.
- 6
Prepare the Pan
Heat the Appakaral (paniyaram pan) and fill each mold halfway with coconut oil. The oil must be hot but not smoking. A drop of batter should sizzle and rise immediately if the temperature is right.
- 7
Pour and Fry
Fill each mold 3/4 full with batter. As the bottom cooks, the unniyappam will puff up. The coconut oil will bubble vigorously; this is normal due to the moisture in the batter.
- 8
Flip for Even Cooking
Once the edges turn dark brown, use a wooden skewer or fork to gently flip each unniyappam. Cook until the exterior is a deep, uniform mahogany brown and the inside is spongy.
- 9
Drain and Cool
Remove from the oil and drain on paper towels. The exterior will be slightly crisp while hot but will soften into a chewy, fudge-like consistency as it cools. Serve at room temperature.
Notes & variations
- If the batter is too thin, add a tablespoon of roasted rice flour to thicken.
- The dark color comes from the jaggery; use dark 'marayoor' jaggery if available.
- Store in an airtight container; they stay fresh for 3-5 days at room temperature.
- Do not use too much banana, or the unniyappam will absorb too much oil and become soggy.
Serve with
Perfect as a standalone evening snack with a hot cup of cardamom tea.
Cook's note
For the best texture, use a cast iron Appakaral rather than a non-stick one to get those iconic crisp edges.