Thursday, October 23, 2008


Unniappam(when translated into English should be called baby pancakes, i guess) makes me a lot nostalgic and takes me back to my childhood days. And Iam sure the same happens to a lot more malayalis around!! Its one snack which every kid loves to eat(at least of my generation).

One day I was wondering whether the new age moms make unniappams for their kids these days or not?? The thought of unniappam being forgotten and becoming a part of history provoked me to carry a unniappam chatti (a special utensil which is used to make unniappams) to my Hyderabad home. The attempt to learn this wonderful snack and probably make it for my kids in future allured me a lot and I ended up making it with numerous calls to my mom!! And more than me it was her who wanted me to learn how to make unniappams(for sake of her future grandchildren) that she even bought and kept a non stick unniappam chatti for me this Onam!! :)


  • 1 cup – Raw Rice, soaked for 3-4 hours
  • 1 cup – Jaggery, grated
  • 2 Tbsp – Semolina or sooji
  • 1 big – Ripe banana
  • ¼ cup – Grated coconut or small pieces of coconut(Thenga kottu)
  • 1 Tbsp – Ghee
  • 1 Tsp – Sesame seeds, washed and drained
  • Refined Oil / Ghee to fry


  • Grind the soaked rice into a fine paste by adding just enough water. Blend the rice batter along with the grated jaggery. Empty the batter into a bowl, add the sooji and mashed banana and mix well. The more you mix it, the lighter it becomes and when fried it becomes more softer. Check whether its sweet enough. If not add more jaggery. Let it stand for 2-3 hours or till you see bubbles forming on top of the batter.
  • Once you see the bubbles forming in the batter roast the grated/chopped coconut till golden brown. Empty the fried coconut and washed sesame seeds into the batter and mix well.
  • Heat the unniappam chatti, the utensil used to make unniappam. Fill the holes with oil. Just fill only 3/4th of the hole. When oil is hot take a ladle full of batter and pour into the holes. Fry on medium heat till its golden brown. Slowly turn the unniappams and let the other side also cook. Once done remove it on to a kitchen towel to drain the excess oil.
  • Repeat the process for the rest of the batter.

Note : This quantity of batter gave me around 20+ unniappams. Infact I lost count coz I couldnot resist and started eating them immediately. Do not store it for too many days as it tend to become harder when days pass by and chances of it going stale are high as banana is added.


The Green heart! said...

hello divya dear.... unniyappam kandittu enikku kothi pidikkunnnu...yummm they look... post neyyappam recipe too... soni kku oru valiya hi kodukkane.

Reflections said...

I've been looking arnd for this recipe for sometimem now....this looks & sounds closest to my mom's unniyappam

I've copied it down. Thanks!!!!!!!!!