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Unniappams

20 Oct

Its one of the ultimate comfort foods…these lil small darlings hold such strong nostalgia for most of us Malayalis – That and a glass of piping hot tea would refresh any weary traveller. It’s a regular sight to see them in one of those glass cupboards on display in any shack of a tea shop. And just ‘coz they are displayed in humble surroundings,do not underestimate their popularity or taste.

These bite size, soft, sweet snack is one of the most popular refreshments around. Infact their popularity is so much that it is offered as a speciality in certain temples as well. Mostly sweet, slightly gummy (though never pasty), with afternotes of a slight tang and salt, they make for easeful eating. Wash it down with some tea and eat some more!
You can make it with whichever kind of rice flour, but if you want to hit those authentic flavor notes, then you should be using raw rice or Unakkalari as we call it (If you want to know abt the different kinds of rice, hop over to http://www.spicychilly.com/2009/05/with-love-from-kuttanad.html, where there is a detailed write up and picture)

That and Njaali Poovan Pazham, a variety of plantain grown in Kerala that has such a heightened flavor, along with jaggery make up for this unique taste. If you prefer the extra tang, ‘d suggest using Palayankodan, another plantain variety with more sour notes than the balanced Njalipoovan-again its a matter of preference.

Ingredients :

Raw Rice or Unakkalari — 2 cups

Grated Jaggery or a combination of both sugar and Jaggery — may vary to your sweetness, usually 2 cups

Ripe Njaali Poovan Plantains — 5 to 6 small, may add extras to taste

Dry Ginger powder — 1/4 tsp

Powdered Cumin — 1/4 tsp

Black Sesame seeds, fried — a sprinkling

Copra or Coconut sliced fine and fried in Ghee — a sprinkling (optional)

Cooking Oil — to fill up the Aebleskiver pan

Procedure :

Soak the 2 cups of Unakkalari (Raw Rice) in water for an hour.Drain and grind it along with the plantains, and jaggery to a smooth batter,adding a lil water.

The batter should’nt be too thick or too runny.

Keep aside 3-4 hrs to ferment.

Add the dry ginger powder,Powdered Cumin, Copra sliced fine and black Sesame seeds to the batter and mix well. Fry in the Aebleskiver pan on medium heat done till done.

 Thanks for stopping by..

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9 Comments

Posted by on October 20, 2012 in Uncategorized

 

9 responses to “Unniappams

  1. Hector Wong

    October 23, 2012 at 10:32 pm

    these fried dough pastries look wonderful. i got intrigued with the flavors: cumin, ginger, and banana. all which are dear to my cultures! in Peru, and most of latin america, we use cumin as a seasoning for all meats, but i never thought of putting it in a dough! yet now i realize, cumin is native of india and the asias, so the spanish brought it to the americas and must have forgotten to use it in doughs!

     
    • Flavor Rules

      October 25, 2012 at 5:38 am

      Yes Hector, we use it in a lot of savoury dishes too…

       
  2. Kiran

    November 30, 2012 at 3:54 pm

    Hey sharon chechi..thankz a lot..i have been searching for uniappamz recipe…thankz a lot..im gona try this for suree:)….again thankuuuuuuuu

    with love
    Kiran 😉

     
  3. Luthfa Begum

    December 18, 2013 at 6:08 pm

    That aebleskiver pan is fantastic, please tell me where can I get one exactly the same. Thank you.

     
    • Flavor Rules

      December 21, 2013 at 10:42 am

      Hi Luthfa

      I got the aebleskiver pan from a local store that sells utensils and stuff from Cochin…its easily available here as Unniappams is a local speciality as well. U might find similar ones on Amazon, pls check http://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Daps&field-keywords=aebleskiver+pan.

       
      • Luthfa Begum

        December 21, 2013 at 12:00 pm

        Hi sharon, thanks for your response. After seeing your aebleskiver pan, I’ve been searching like mad and I even bought one from Amazon but non of them have the sides around and over the pith, like your pan has. I actually wanted to try some different recipes that require the pan to be filled with oil a little over the top of the pith of the pan so the pancake, (handesh) can come up and float to the top of each pith. We traditionally use a small cast iron wok and cook one pancake at a time which is very time consuming. So seeing your aebleskiver pan was perfect for that kind of floating pancake. Wish I could buy one the same as yours, here in UK. Thanks again and regards. Luthfa

         
  4. geetha

    March 3, 2017 at 10:41 am

    hi sharon where can i find unakkalari. is it available online. thanking in advance

     
    • Flavor Rules

      March 3, 2017 at 4:56 pm

      Hi Geetha

      Am not sure if you will find the raw rice (unakkalari) online…have never checked.

      I get mine from the local department store, here in Kerala and it is always available. If you are abroad, you may want to check in any Indian store.

       

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