Saturday, September 10, 2011

Unni Appam - Onam Special

unniappam4

Wish you all a very happy Onam! :)

Hope you all had a great celebration this year!!

Oops!! sorry, I'm a bit late to post it this time. Blame the painting work going on at home. Its leaving me helpless. Making a dish was not a hard task, but clicking pictures of it was a super hard task with lots of men at work and dust flying all over the house. Anyways I'm happy to squeeze in a post to celebrate the occasion :)

unniappam3

Ingredients:

Rice flour - 2 cups
Maida - 1/2 cup
Jaggery - 1 1/4 cup
Water - 1 cup
Banana - 2
Cooking soda - A pinch

unniappam1

Method:

Take the rice flour, maida and Cooking soda in a large bowl.

Heat half a cup of water in a pan and add the jaggery to it. Mix well until the jaggery melts completely. Filter this to remove dirt. Pour this into the rice flour mixture and mix well.

Grind the bananas into a smooth paste by adding half a cup of water and add this to the above mixture too and mix until it forms a smooth batter. The consistency should be a little thicker than dosa batter.

Keep the batter untouched for 4 hours.

Heat the unni appam pan and grease the holes generously with oil. When the pan reaches moderate heat, spoon in the batter into the holes. When it gets roasted, scoop the appam with a spoon and turn it around and apply some ghee on top. Once it is roasted on all sides collect it on to the serving bowl.

Enjoy eating delicious unni appam :)

unniappam

Tips:

The color of the appam depends on the jaggery color. Use dark ones for best results.

The banana would give it a distinct flavor. But you can skip it and use cardamom flavoring too.

The cooking soda is added for making the appam a little soft. If you prefer firmer appam, then you can very well skip it.

unniappam2
Written by: Nithya
Send in your queries by clicking here.

35 comments:

test said...

to make authentic kerala unni appam, soak some pachari and grind it, not too smooth, but a bit grainy, and follow the steps u mentioned, and make sure to add maida at the end, little by little, if maida amount is high, u can almost taste the maida in the unni appam, and use mysorepazham (small ones) and mix well with jaggery, and keep it for sometime at RT, and make delicious unniappams :-)

Nithya said...

Thank you so much for the tips :) Will do that way next time. Your method looks pretty similar to the paniyaram that we make :)

Vidhya said...

appam looks good Nithya. My patti follows the same steps mentioned by test, minus maida. I have never seen my patti using maid for making neiappam....this is a new one for me. Will try it soon

Ramya said...

lovely unniappam..we make it in a different way..awesome clicks and nice presentation..

sangee vijay said...

uni appam looks too good...very nice presentation with authentic touch...as usual superb clicks Niti :)

Priya said...

Feel like munching some,addictive unni appams.

Muskaan at A2Z Healthy Vegetarian Cuisine said...

Appam looks very good..nice presentation..

kitchen queen said...

I too make this appam but with a little variation.Ur appam looks delicious.

Kalyani's Platter said...

appam looks delicious ...... very nice presentation and so tempting clicks ....

Pavani said...

Awesome looking unni appam.. Adding banana is interesting--my son might love these.

Angie's Recipes said...

Those look super delicious!

Uma said...

The picture looks very pleasant. Unniappams are super.

Cheers,
Uma

Rinku Naveen said...

I can finish that full bowl of unni appam in minutes. Looks so perfect and yumm Niths!

Sharmilee! :) said...

Happy to see ur onam post and good that u didnt miss to post even during the painting work at home. I havent tasted unni appam but looks very tempting and beutiful clicks Nithi!!

Nirmala's kitchen said...

Yummy unni appams!!!!!

Priti said...

Looks yum ..I wanted to make this but then skip it! ...beautiful clicks

Pavithra said...

Wish I can have some now..Looks beautiful with ur clicks Nithi :)

Premalatha Aravindhan said...

delicious Appam...luks so tempting.

Aruna Manikandan said...

appam looks very tempting dear....
bookmarked it :)

Rumana Rawat said...

Delicious recipe...

Laxmi said...

have tasted this.. but never tried.. bookmarking this.. nice clicks..

Nisha said...

Beautiful Clicks

Umihoney said...

Id love to try .What is maida :)

valar said...

nice appam...clear shot n appetizing...nyum!! nyum!!

valar said...
This comment has been removed by the author.
Abhilash Pillai said...

Hi Nits,
That was a wonderful unni appam. I never knew you are so good at cooking Kerala recipes. Happy Onam to you too.

I do not think you were late at posting this article.

We do not use ghee for applying on the top while reverting the appam, that was a difference I find.

Also we use the coconut shredded into pieces within batter so they provide a crispy feeling while we eat them.

Thanks for sharing the recipe.

In Ayyappa temple, Shabarimala... they do not use bananas as the appams using bananas dont last longer. They are bit harder than normal appams.

San said...

Unni appam will take me to a separate world with its marvellous taste. The taste will last longer in the taste bud. Splendid looking pics.

San

RAKS KITCHEN said...

Wonderful looking appams,lovely set up! Looks divinely! :)

Prima said...

Hi

Amazing clicks!

I have a query. Is the unniyappam mould brushed with oil or is it filled with oil?

radha said...

I love this! High time I got a mould and try your recipe

Sanctified Spaces said...

Cute fluffed up and puffed up appam. Looks damn yummy.

M D said...

Love appams. We often get these in temples and we just wait to grab the entire pack :) I can never get enough of these. Just love them :)

Balakrishna Saraswathy said...

Looks so mouth-watering which excellent preparation...

Parita said...

Belated Onam dear...hope you are enjoying your life :) u know what i mean :D

Torviewtoronto said...

delicious looking unni appam and presentation

Popular Posts

Flickr Photostream

www.flickr.com
nits food clicks' items tagged with nitsclicks More of nits food clicks'