Unniyappam: Sweet, Spongy Treasures from Kerala
Unniyappam, also known as Karolappam, are delightful little dumplings hailing from the South Indian state of Kerala. These sweet treats possess a unique blend of flavors and textures – a crispy exterior gives way to a soft, spongy interior bursting with the sweetness of banana and jaggery. Perfect for snacking or as a sweet addition to your breakfast, Unniyappams are a delightful way to experience the culinary wonders of Kerala.
If you’re looking for a satisfyingly sweet snack with a unique texture, look no further than Unniyappam. These humble little dumplings from the South Indian state of Kerala are made with simple ingredients like rice, banana, and jaggery. Yet, their combination creates a delightful flavor and texture combination – crispy on the outside, soft and spongy within!
The Story of Unniyappam
- Temple Origins: Unniyappam is believed to have originated in the kitchens of Kerala’s ancient temples. They were often prepared as “prasadam,” a sacred food offering to Hindu deities. The name itself hints at these roots – “unni” means small, and “appam” is a general term for rice cakes.
- Homecoming and Evolution: Over time, Unniyappam made their way from temple offerings to everyday treats in Keralite homes. Variations likely developed as families adapted the recipe based on available ingredients and their own preferences. Some use different types of rice, while others may adjust the sweetness or add spices like cardamom or dried ginger.
- Celebration Staple: Unniyappam remains a staple for numerous special occasions and festivals in Kerala. They’re a fixture during Onam, a major harvest festival, symbolizing abundance and the promise of a sweet year ahead. They are also common during other religious festivals and family gatherings.
- Symbol of Warmth and Hospitality: In traditional Keralite homes, Unniyappam signify generosity and warmth. A fresh batch is often a welcoming treat for guests and a cherished snack shared among family members. Their sweet, comforting flavor has made them a symbol of togetherness and celebration of life’s simple pleasures.
Aroma: A Sweet Symphony
As the Unniyappam begins to sizzle in the ghee-filled pan, a captivating aroma fills the kitchen. The rich sweetness of jaggery caramelizes, mingling with the soft, fruity scent of ripe banana. This is accented by the warm, toasty notes of coconut, adding depth and a hint of nuttiness. The fragrance wouldn’t be complete without the underlying richness of ghee, creating a buttery, indulgent base that ties all the scents together.
Texture: Contrasts in Harmony
Each golden brown Unniyappam offers a delightful textural experience. The first bite yields a satisfying crispness where the batter meets the hot pan. This gives way to a center that’s incredibly soft, almost cakey, with melt-in-your-mouth tenderness. Finally, the grains of rice provide the slightest hint of chewiness, a subtle reminder of the Unniyappam’s humble origins.
Unniyappam is a delightful way to bring a taste of Kerala into your home. Whether enjoyed as a simple snack, a sweet breakfast treat, or part of a celebratory spread, these sweet little dumplings are sure to bring smiles. So gather your ingredients, heat up the unniyappam pan, and get ready to enjoy!
Video Recipe
Unniyappam Recipe: Easy and Authentic Keralite Treat
Description
Unniyappam is best when shared! Their small size and addictive flavor make them perfect for offering to friends and family. Double the batch and spread the joy of this traditional Keralite treat.
Ingredients:-
Instructions
Wash and soak idli rice for 3 hrs
After 3 hrs, transfer the soaked rice to a grinding jar. Also, add ¾ cups of melted jaggery. grind to form a smooth batter.
Next, add 2 bananas (Palayankodan) to the mixer jar and grind to form a smooth batter.
Pour the batter into a bowl, cover, and allow to rest for 5-6 hrs.
After 6 hrs the batter is well fermented. Now let's get ready with the other ingredients.
To a pan add 2 tbsp of ghee, as the ghee melts add ¼ cup of coconut pieces, and fry until it turns light golden.
Once the coconut turns golden remove from flame and pour over the batter.
Next add 1 tbsp of black sesame seeds, along with salt and baking soda.
Mix the batter well and it is ready to cook. Batter consistency is semi-flowy.
Heat the uniyappam pan, and pour ghee into each cavity.
When the ghee turns hot, turn the flame to medium. Now pour 1 tbsp of batter into each cavity. Fry until the edges turn golden
Once the edges turn golden flip the Uniyappam with a spoon or fork, and fry until Uniyappam turns golden from all sides.
Remove from pan using a toothpick and drop them over tissue paper to absorb excess ghee. Continue to make more uniayappam from the remaining batter.