Unniyappam/ Unni appam

Recipe by Cook's Hideout

Blogging Marathon# 35: Week 2/ Day 3 Theme: Regional Dishes - Course Specific Dish: Snack --- Unniyappam/ Unni Appam For Day 3 of BM# 35, I wanted to try any authentic breakfast dish from Kerala. After looking through the google search results for Kerala Breakfast recipes, Appam looked very traditional and authentic. But after seeing a couple of you tube videos, I decided it's not time for me to make appam. We are currently experiencing bitter cold temperatures and I'm sure the appam batter is not going to ferment to make soft & fluffy appams. So I went back looking...

Ingredients

• 1 cup rice flour
• 1 cup Jaggery (- grated (use less if you like your sweets less sweeter))
• (1.25l) fish stock
• (1.25l) fish stock (Ground)
• 2 tsp Ghee butter (/ Clarified)
• 1 banana (- medium, mashed)
• 2 tbsps Coconut (bits (optional))
• 2 tbsps sesame seeds ((optional))

Method

1. In a medium size saute pan, dry roast rice flour for 3~4 minutes on medium flame, stirring frequently. Remove into a mixing bowl.
2. In the same pan, heat jaggery and water. Once jaggery melts down, turn off the heat and add this mixture to the rice flour.
3. Add all the remaining ingredients to the bowl and mix until well combined.
4. Cover and set it aside for at least 1 hour.
5. When ready to make unniyappams, mix the batter and if it too thick, add a little bit of room temperature milk to loosen it. Batter should be the thickness of idli batter.
6. Heat a aebleskiver pan and add 2tsp oil in each slot. Fill each slot with the batter and cook until golden brown. Flip the unniyappams and cook on the other side until golden brown.
7. Serve hot or at room temperature.

View the recipe instructions at Cook's Hideout