Mum made these after eons and boy, were we drooling just knowing that she was going to make them for tea, as it was an all-time favourite of ours once upon a time! I guess it still is a favourite of ours, though now we are more health conscious over fried food etc., but still I felt I could afford to close an eye and gobble and indulge in these delicious appams! 😉
Unniappam is a popular snack from Kerala and you would need the unniappam chatti to make these. And would you believe that my mum has had hers for more than 40 years! But now she’s thinking of getting a non-stick one which I’ll definitely borrow and try making the unniappam myself!
- Broken rice – 1 cup, wash and soak for 3 hrs.
- Banana – 1 and it has to be ripe
- Brown sugar – 200 gms
- Cardamom powder – 1 tsp
- Coconut – 1 small piece and cut into bite size pieces
- Ghee – 1 tbsp for frying coconut.
- Oil for frying the unniappams.
- Cut the coconut into small pieces.
- In a small wok, heat little ghee and fry the coconut bits and keep it aside.
- Grind the soaked rice with the banana and brown sugar.
- Add the cardamom powder and fried coconut bits and mix well.
- The consistency of the batter should not be too thin nor too thick, so adjust accordingly.
- Now heat the appam chatti and add 1/2 tsp of oil in each mould.
- When the oil becomes hot, reduce the flame to low and fill the holes with 3/4 of the batter.
- Now increase to medium flame.
- When the bottom gets golden brown, turn over to the other side with a spoon or a skewer.
- Let the other side get cooked till golden brown as well.
- Once cooked, remove and drain on a kitchen towel.
- Repeat the same process for the rest of the batter.