Traditional Kerala Unniyappam Recipe — The Ultimate Sweet Rice Fritters with Jaggery and Banana

Experience the true taste of Kerala with this foolproof Unniyappam recipe. These golden-brown, sweet rice fritters are a staple Nadan Palaharam (snack), perfectly balancing the earthy sweetness of jaggery, the aroma of cardamom, and the crunch of ghee-fried coconut bites. Whether you are celebrating Vishu or simply craving a nostalgic tea-time treat, this recipe, passed down from my mother-in-law guarantees a crispy exterior and a soft, spongy heart every single time.

 

A Journey of Flavours and Memories

    Unniyappam is more than just a snack; it is a warm hug from the past. Known by various names like Karallapam or Karayappam, and famously called Neyyappam when fried in pure Ghee (Is it, I doubt.  As far as I have known they are literally fried in Coconut Oil), these appams are the soul of Kerala’s culinary heritage.

    For me, these tasty small appams are Memories of Vishu. My Amma has a unique way of making them, she skips the bananas and prefers frying them as flat, disc-shaped appams, colloquially called Ennelappam, rather than using the traditional Appa Chatti. I can still taste those ghee-fried coconut "bytes" that make every mouthful a memory of good old childhood days!

    Then there’s the memory of our Temple Pooram (Vela). My Salguna Velliamma would whip these up for a crowd of guests. And who could forget the legendary Prasadham from the Coimbatore Sidhaputhur Ayyappan Koil? Those Unniyappams were dark, tough, and built to last—I’d never miss a chance to snag them from the temple counter as a child.  Smell, taste and flavours take a long nostalgic journey along with us - just those wonderful memories to hold on! 

• Foolproof: A heritage recipe from my MIL that works every time.
• Perfect Texture: Crispy on the outside, soft on the inside with crunchy coconut bits.
• Natural Sweetness: Deep, caramel notes from melted jaggery and ripe bananas.
• Versatile: Can be made with or without an Appa Chatti (Paniyaram pan). 

Unniyappam Recipe Overview

• Cuisine: Kerala (India)
• Recipe Type: Snack / Nadan Palaharam
• Yields: 45–50 Unniyappams
• Servings: 10–12
• Difficulty: Medium
• Author: SM @ Essence of Life - Food

Time Estimate

• Soaking Time: 2 Hours
• Preparation Time: 20–30 Minutes
• Leavening Time: 8 to 10 Hours
• Cooking Time: 30–45 Minutes

How to Cook Unniyappam: Step-by-Step Guide

UNNIYAPPAM

Ingredient List

To Grind:

For Unniyappam Batter:

• 1 Cup All-Purpose Flour (Maida)
• 1 tsp Soda-bi-carbonate

The "Add-ons":

• 1tbsp Ghee
• Coconut Pieces As required (Small bits)
• 2tbsp Sesame Seeds

For Frying:

Method: Detailed Cooking Instructions

• Wash and soak the Rice for 2 hours.
• Melt Jaggery in 1 cup of water by boiling it.
• Strain the Jaggery syrup and allow it to cool.
• Grind the soaked Rice with Jaggery syrup, Bananas and Cardamoms.
• It should be a thick batter.
• Leave this to ferment for about 8–10 hours.
• Once fermented & just before frying the Unniyappams, add All Purpose Flour (Maida) and Soda-bi-Carbonate to the batter and mix well.
• Fry the Coconut pieces and Sesame seeds in Ghee until golden brown and add it to the batter.
  
• Leave the batter aside for 10–15 minutes.
• Heat oil in an Appachatti/Paniyaram (pan), when the oil is really hot, reduce the flame to low-medium.
• Drop a small ladle full of batter into the slots in the pan.
• Let it cook on a medium flame for a few minutes.

• Keep turning the Unniyappams in between, till you get a golden-dark brown colour on both sides.
• Remove the Unniyappams from the pan and leave it on paper towels.
• Once cooled, store the Unniyappams in an airtight container.
  

UNNIYAPPAM

 

NOTES:

• The batter should be thick.
• Grinding the rice along with melted jaggery is to avoid the batter becoming watery. 
• Melt Jaggery and strain it for any impurities before grinding it along with the rice.
• For crispier Unniyappams, substitute Maida with Rice Flour. 
• If you like a dominant banana flavour, add extra Bananas.
• Adding fried Coconut pieces and Sesame seeds are purely optional.
• You can store it at room temperature for 2–3 days and can be refrigerated for about a week to 10 days.
• Microwave a few seconds before serving.
• Unniyappams made without bananas can be stored for a bit longer time.
• You can also make the unniyappam without the unniyappam/ paniyaram pan.
• Pour out a ladle of batter directly into the oil slowly and deep-fry them.
• They would look like small disc shaped appams.
• I have used Coconut Oil for frying the Unniyappams.
• Can fry the Unniyappam in Ghee or any other Vegetable Oil.