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You are here: Home / Diwali Recipes / Unniyappam-Nei Appam-Neyyappam Recipe (Using Rice Flour)-Diwali Sweets

Unniyappam-Nei Appam-Neyyappam Recipe (Using Rice Flour)-Diwali Sweets

November 24, 2015 12 Comments

Unniyappam or Neyyappam (Nei Appam) is a favourite at home and when I posted my athamma’s unniyappam recipe that uses flour (or atta) and rava, a lot of people asked about the traditional Kerala-style unniyappam recipe that uses rice flour. I had gotten that recipe from my bedhamma (amma’s elder sister) over a year back and made it around then but never got around to posting it because I thought athamma’s neyyappam was easier and way softer. Also, the method I used was a bit different from the recipe.

Unni Appam-Unniyappam-Neyyappam-Appam Recipe (with Rice Flour)

Nevertheless, neyyappam (or unniyappam) is a regular Diwali sweet at my place and I can’t think of a better time to share this recipe with you.

Unniyappam-Neyyappam-Kerala-Style using Rice Flour

Preparation time: 3 hours
Cooking time: 20 minutes
Makes 30 uniyappam
Recipe source: Bedhamma

Ingredients:
1 cup of rice flour
1/4 cup of grated coconut
1/2 cup of grated jaggery
1/4 cup of pureed ripe banana (she uses palayan kodan or poovan pazham)
2-3 pods of cardamom, powdered
1/4 tsp of powdered jeera (cumin seeds)
1 tsp of black sesame seeds (ellu)
2 cups + 2 tsp of ghee (how to make ghee)

How I Made It:

1. Add 3 tbsp water to the jaggery and make a syrup by heating it for 3-4 mins. Strain and set aside.

Unni Appam-Unniyappam-Neyyappam-Appam Recipe (with Rice Flour)

2. Roast the coconut in the ghee until the edges start to turn golden brown.

Unni Appam-Unniyappam-Neyyappam-Appam Recipe (with Rice Flour)

3. Transfer the rice flour, roasted coconut, pureed banana, jeera powder, sesame seeds, and powdered cardamom to a bowl and mix well. Add the jaggery syrup and mix well again. You can also add a pinch of salt at this stage.

Unni Appam-Unniyappam-Neyyappam-Appam Recipe (with Rice Flour)

5. Leave this batter aside for 2-3 hours for fermentation. Then, heat the paniyaram pan and add ghee. Pour spoonfuls of the batter into each hole and cook on each side until golden brown.

Unni Appam-Unniyappam-Neyyappam-Appam Recipe (with Rice Flour)

Drain on kitchen towels and serve hot with tea.

Unni Appam-Unniyappam-Neyyappam-Appam Recipe (with Rice Flour)

Notes:

– Instead of using rice flour, you can soak raw rice in water for 2 hours, drain it completely, and grind to a smooth powder before proceeding with the rest of the recipe. Bedhamma also recommended blending all ingredients together in a blender so it will get combined properly before fermentation

– Add a pinch of soda powder to the batter before fermenting if your banana is not too ripe

– Adjust jaggery quantity to the sweetness level you prefer

– You can fry fry the unniyappam in oil too but use ghee for the authentic taste and flavour

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By nags Filed Under: Diwali Recipes, Festival Recipes, Kerala Recipes, Uncategorized

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Reader Interactions

Comments

  1. Manju

    November 7, 2012 at 8:07 pm

    mmmmmmmm….my FAVORITE!!!! My aunt makes the best uniappams and she always used to bring it to my hostel and my friends would literally pounce on them…fond memories!!!

    Reply
  2. Vijitha

    November 7, 2012 at 6:21 pm

    Looks so perfect – sweet and moisty!

    Reply
  3. divya

    November 7, 2012 at 4:28 pm

    Lip smacking …lovely clicks too

    Reply
  4. Madhavi

    November 7, 2012 at 3:29 pm

    love the first pic. Last time when i was in India, my mom made these using a store bought pack. Will try making it!

    Reply
  5. runnergirlinthekitchen.blogspot.com

    November 7, 2012 at 3:10 pm

    Love authentic sweets / recipes for festivals!

    Reply
  6. DivyaGCP

    November 7, 2012 at 1:54 pm

    I prepared this for last year's karthigai deepam festival.. we just loved it. Did by soaking rice and grinding.. Using rice flour must be quick and easy. Will try this version.. 🙂

    Reply
  7. Priya R

    November 7, 2012 at 1:36 pm

    Reminds me of how amma used to make this for a sunday snack with some hot coffee 🙂 lovely and she used to add little nutmeg too. The last two pictures are so damn good love it <3

    Reply
  8. Chitra

    November 7, 2012 at 12:50 pm

    looks perfect.. bookmarked ..

    Reply
  9. Uma

    November 7, 2012 at 11:58 am

    we call these goodies as Appe.. very well explained..

    Reply
  10. jeyashrisuresh

    November 7, 2012 at 11:46 am

    Varsha's fav appams.Nicely done

    Reply
  11. suhaina aji

    November 7, 2012 at 7:50 am

    These looks yumm Nags. How I wish…just have a few of those yummy bites right out from the screen. Looks perfect..Great recipe.

    Reply
  12. Nivedhanams Sowmya

    November 7, 2012 at 7:43 am

    very authentic and yummy!!
    Sowmya

    Reply

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I am Nags, the face behind Edible Garden, a food and recipes website for the busy (and sometimes lazy!) cook since 2007. My recipes are meant to be quick yet healthy and delicious - Nothing fancy, nothing too difficult. Follow Me On Instagram for real-time food and life updates.

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