Unniyappam is a culinary specialty typical of Indian states of Kerala and Tamil Nadu. Unniyappam are Kerala style banana fritters. It is also called Karollappam. The recipe is very simple, uses only flour rice or wheat, salt, water and ghee. It is usually served as a dessert, accompanied after dishes of curry, such as curry potatoes, eggs, fish or meat, and a salsa chutney made with coconut. In some parts of Kerala can it also be found with the sweetened coconut milk. The color is typically light, and it may become slightly dark if using wheat flour.
For the preparation it is necessary the use of a grinder, a tool similar to the coffee grinder to a switch or vegetables, which allows the mixture of rice flour, ghee butter and salt, to be transformed into thin strings similar to noodles or Chinese vermicelli. It is often added coconut powder directly over the strings before boiling them, to enhance the flavor.
Appam, or hopper, is a kind of bread, like a pancake, part of the cuisine of the state of India in Kerala and of Sri Lanka, and spread across the South Asia and in Oceania, especially in Malaysia. It is commonly eaten as a side dish during meals or for breakfast. Appam or apum the pronunciation varies from region to region is a term equivalent to bread. It is in fact a bread-based batter of rice, cooked on a plate of stone called in some areas Kallappam, where kall means the punch used for the fermentation. It is called also appa kal, which means mold.
The word Appam is often also referred to another Indian sweet snacks, the neyyappam , who was born in the states of Tamil Nadu and Kerala. The basic dough is made from rice flour, sugar jaggery and ghee butter. In the variant Huns appam are mixed of Musa paradisiaca, a variant of green bananas into the batter. Both the neyyappam that the Huns appam are eaten during religious festivals, such as the Gokulashtami, the birthday of the Lord Krishna.
The presence of the Tamil culture in Malaysia has over the years increased the popularity appam. Appam is in fact also a term that generally means a kind of pie-shaped bowl made with only rice flour and consumed along with coconuts crushed. Even the string hoppers are very popular in Malaysia, here called putumayo man, and are sold on the street on motorcycles specially modified. I come served with gula Melaka, a type of palm sugar and grated coconut and chopped walnuts. The Indians, however, Malaysians tend to preparare on their own, consuming them with various sauces curry or dal.
Prep Time: 55 mins ♥ Cook Time: 25 mins ♥ Total Time: 1 hrs 20 mins ♥ Yield: 4 servings
Nutrition facts per 100 gms: 180 calories, 4.6 grams fat
2 cups rice flour
1 cup jaggery
1 tbsp sesame seeds
1 cup coconut, fried
4 tbsp coconut oil
1 tsp cardamon powder
Salt to taste
To the rice flour add mashed bananas, sesame seeds and pinch of salt, set aside.
Melt the jaggery with little bit of water. Add this to the rice flour mixture. Make a medium pouring consistency batter by adding little bit of water. Add coconut, cardamom powder and half of the coconut oil to the batter and keep it for about 4 hours.
Fill the unniyappam pan with coconut oil, when it is hot pour a tbsp of batter in each pot, deep fry till golden brown, at medium heat, uncovered, turning both sides.
Remove and drain onto a tissue paper. Serve warm.
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