Kerala style Unniyappam recipe made with soaked and ground raw rice. Recipe with step by step pictures.
I have already shared the recipe of unniyappam / nei appam made with rice flour. . This version is slightly different and uses soaked and ground rice. The Kerala version has coconut and sesame seeds added to it and this recipe makes for heavenly unniyappams. We love sweets that has banana at home. My husband is a big fan of banana desserts. Here is how to do Kerala style Unniyappam.
Wash and soak the raw rice, urad dal and cardamom in water for couple of hours.
Take a mixie jar and add in the soaked and drained rice mixture. Add in the shredded coconut, jaggery, dry ginger powder (sukku) and pinch of salt. Add in two very ripe bananas. Add in a cup of water and grind to a very smooth paste. Sukku or dry ginger powder is a very important ingredient for making this Unniyappam. There is a saying in Tamil which my aunt says. சுக்குக்கு மிஞ்சிய வைத்தியமில்லை, சுப்பிரமணியனுக்கு மிஞ்சிய தெய்வமுமில்லை. It means “There is no greater medicine than dry ginger, there is no greater lord than Lord Subramanya.”
Grind to a very smooth paste. The batter should be really smooth.
Add in the ghee, sesame seeds and baking soda. Usually black sesame seeds are used for this recipe. I have used white sesame today. Mix the batter well to combine.
This batter need not be fermented. Unniyappams can be made right away. The batter need to be of flowing consistency. Easily pourable. Heat the paniyaram pan until hot. Add a big teaspoon of oil or ghee in each of the mold. Be generous with the oil or ghee. You will need to keep the flame on low as the unniyappams brown very fast due to the bananas and jaggery. So cook on a low flame. Ladle out the batter in the paniyaram scoop.
Turn the appam when golden using a paniyaram stick and cook on both sides till golden.
Super hot and crisp appams are ready! These appams can be stored for upto two days.
- Measurements used 1 cup = 240ml, 1 teaspoon = 5 ml
- 200 ml raw rice
- 2 teaspoon urad dal
- 4 cardamom
- 1/4 cup fresh shredded coconut
- 1/2 cup jaggery
- 1 teaspoon dry ginger powder (sukku)
- pinch of salt
- 2 ripe bananas
- 2 teaspoon ghee
- 2 teaspoon sesame seeds
- 1/4 teaspoon baking soda
- Oil or ghee for making appams.
- Wash and soak the raw rice, urad dal and cardamom in water for couple of hours.
- Take a mixie jar and add in the soaked and drained rice mixture. Add in the shredded coconut, jaggery, dry ginger powder (sukku) and pinch of salt. Add in two very ripe bananas. Add in a cup of water and grind to a very smooth paste.
- Add in the ghee, sesame seeds and baking soda. Usually black sesame seeds are used for this recipe. I have used white sesame today. Mix the batter well to combine.
- Heat the paniyaram pan until hot. Add a big teaspoon of oil or ghee in each of the mold.
- Ladle out the batter in the paniyaram scoop. Cook on a low flame.
- Turn the appam when golden using a paniyaram stick and cook on both sides till golden.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 2 hours
- Cook Time: 20 mins
- Category: Dessert
- Cuisine: Kerala
- Measurements used 1 cup = 240ml, 1 teaspoon = 5 ml
- 200 ml raw rice
- 2 teaspoon urad dal
- 4 cardamom
- 1/4 cup fresh shredded coconut
- 1/2 cup jaggery
- 1 teaspoon dry ginger powder (sukku)
- pinch of salt
- 2 ripe bananas
- 2 teaspoon ghee
- 2 teaspoon sesame seeds
- 1/4 teaspoon baking soda
- Oil or ghee for making appams.
- Wash and soak the raw rice, urad dal and cardamom in water for couple of hours.
- Take a mixie jar and add in the soaked and drained rice mixture. Add in the shredded coconut, jaggery, dry ginger powder (sukku) and pinch of salt. Add in two very ripe bananas. Add in a cup of water and grind to a very smooth paste.
- Add in the ghee, sesame seeds and baking soda. Usually black sesame seeds are used for this recipe. I have used white sesame today. Mix the batter well to combine.
- Heat the paniyaram pan until hot. Add a big teaspoon of oil or ghee in each of the mold.
- Ladle out the batter in the paniyaram scoop. Cook on a low flame.
- Turn the appam when golden using a paniyaram stick and cook on both sides till golden.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 2 hours
- Cook Time: 20 mins
- Category: Dessert
- Cuisine: Kerala
Find it online : https://www.kannammacooks.com/unniyappam-recipe/
Recipe for Bombay Grilled Sandwich. Made with green chutney and veggies. With step by step pictures and Video.
Bombay Grilled Sandwich is so quick to make and is perfect for the busy morning breakfast or a quick after school snack for children. The main prep in this recipe is the green chutney made with coriander and mint leaves. The green chutney can be stored in the refrigerator for 2-3 days. The bombay style grilled sandwich can be put together in minutes if the green chutney is ready. Here is how to do Bombay vegetable grilled sandwich.
Video for Grilled Sandwich
Products used in this recipe:
For the Chutney Spread
Wash and clean the coriander leaves (cilantro) and mint leaves and set aside. Take a blender / mixie and add in all the ingredients to the blender.
Grind everything together without adding water. Pulse 5-6 times for a minute. The chutney will come together smooth on its own. Store in an airtight container in the refrigerator for up to 3 days.
This chutney can be used for sandwiches as a spread. It tastes good in chaats and also can be used as a dip or a sauce.
For the Sandwich Take a couple of bread slices and remove the crusts from the bread.
Apply a teaspoon of Mayonnaise on one slice.
Apply a teaspoon of green chutney on another slice.
Add in a layer of thinly sliced boiled potatoes.
Top it with a layer of thinly sliced cucumber.
Top it with sliced onions and tomatoes. Just 2 slices is enough.
Sprinkle salt and chaat masala.
Top it with the other slice and spread butter or ghee on both sides of the sandwich.
Grill in a sandwich maker until the the sandwich is crisp and golden.
Heaven in every bite!
For the green chutney spread
- 1 cup Coriander leaves
- ½ cup Mint leaves
- 2 Green Chillies
- 1 inch piece Ginger
- ¼ teaspoon Cumin powder
- ½ teaspoon Salt
- ½ teaspoon Jaggery
- Juice of a small Lemon
- 2 tablespoon Sunflower/Vegetable Oil
For the Sandwich
- 8 slices sandwich bread
- 4 teaspoon mayonnaise
- 1 boiled potato, sliced thin
- 1 medium cucumber, sliced thin,
- 1 onion, sliced thin
- 1 tomato sliced thin
- 1/4 teaspoon salt
- 1/2 teaspoon chaat masala
- Ghee or Butter for grilling
For the green chutney spread
- Wash and clean the coriander leaves (cilantro) and mint leaves and set aside. Take a blender / mixie and add in all the ingredients to the blender. Grind everything together without adding water. Pulse 5-6 times for a minute. The chutney will come together smooth on its own. Store in an airtight container in the refrigerator for up to 3 days.
For the Sandwich
- Take a couple of bread slices and remove the crusts from the bread.
- Apply a teaspoon of Mayonnaise on one slice.
- Apply a teaspoon of green chutney on another slice.
- Add in a layer of thinly sliced boiled potatoes.
- Top it with a layer of thinly sliced cucumber.
- Top it with sliced onions and tomatoes.
- Sprinkle salt and chaat masala.
- Top it with the other slice and spread butter or ghee on both sides of the sandwich.
- Grill in a sandwich maker until the the sandwich is crisp and golden.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Breakfast, snack
- Cuisine: Indian
