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You see… I wanted to post something special for Vishu, more like a Payasam recipe. I even zeroed down on Kadalaparippu Pradhaman, but then I happened to remember one of my “proclamations” – I'm giving up sweets from 1st April till Easter.
I'm not sure why I go around making such announcements and proclamations, when I'm almost certain that I wont be able to keep them. I think I like to make myself believe that I'm capable of leading a very disciplined and ordered life… it's all about perceptions! Do you do such things? I mean… trying to make yourself believe that you are capable of doing certain things, when in reality, even when you're not so keen about it?
Ok, before I go on blabbering and waste your time, let's go to the recipe. Here's one more recipe for Unniyappam. I've already posted a recipe before, which uses a combination of rice flour and plain flour. I've been getting mails asking for Unniyappam recipe with just rice flour. Came across this one and it worked out well :) It's pretty easy recipe, the only thing you've to be careful about is the frying part. If you get the right temperature for frying, there is no looking back. Unlike the earlier recipe I posted, this recipe doesn't call for resting of the batter before frying. So if you've all the ingredients, it's pretty easy to fry it up ;)
If you are planning to make Sadya, please check out the recipes here.
Wish you and your loved ones a Happy Vishu!
You can see the video recipe below:
Melt jaggery in 1 cup water till it becomes syrupy, but not thick…
Add the melted jaggery to the rest of the ingredients and mix well. The batter should be of dropping consistency. If the batter is too thick, add water to loosen it…
Heat oil in Uniyappa chatti, make sure the oil is hot, but not smoking hot. Drop spoonfuls of the batter into hot oil and deep fry till golden brown…
Recipe adapted from “Flavours of the Spice Coast” by Mrs.K.M.Mathew
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Unniyappam
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Course: Snack
Cuisine: Indian, Kerala, South Indian
Servings: 10
Author: Maria Jose Martin
Ingredients
- 1 cup Rice flour
- 100 gms Jaggery
- 1 cup Water
- 1/2 cup Coconut bits (thengakothu) ( fried in ghee)
- 1/2 tbsp Black sesame seeds (optional, fried in ghee)
- 1/2 cup Mashed ripe bananas (mashed it in mixie)
- 1/2 tbsp Sugar
- 1/8 tsp Bicarbonate of soda
- Oil (for frying, I used coconut oil)
Instructions
Melt jaggery in 1 cup water till it becomes syrupy, but not thick. Add the melted jaggery to the rest of the ingredients and mix well. The batter should be of dropping consistency. If the batter is too thick, add water to loosen it. I added 3-4 tbspn of water.
Heat oil in Uniyappa chatti, make sure the oil is hot, but not smoking hot. Drop spoonfuls of the batter into hot oil and deep fry till golden brown.
Notes
I got around 30 small size unniyappam from the above qty. I used cheru pazham in this recipe. You can also make it using chiquita. I med – big size will be enough for the above qty.
Though I havent tried shallow frying, I think you can do it. But the look and texture may be a bit different.
Initially I heated the oil at med-high and then reduced to low-medium and fried the unniyappams. Make sure the oils is at right temp, otherwise the unniyappam will brown fast but the inside remain uncooked. Do a trial and error with a few unniyappams to get the right temp.
You can store it at room temp for 2-3 days. For longer storage, refrigerate it and microwave for a few seconds before serving.
Tried this recipe? Let others know by…mentioning @mariasmenu or tagging #mariasmenu
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31 thoughts on “Unniyappam (Deep Fried Sweet Fritters) – Vishu Special Recipe”
HI Maria,
This is my fav item growing up but the recipe seemed too complicated for my mom! lil did she know years later your simple and easy recipe will make me the queen of unniyappams (only I call myself that :) ) Loving all your recipes which is so close to what I have grown up eating in Tiruvalla /Kottayam style. But I am rocking with your recipes in Singapore now! Thanks again for amazing
Reply
chechi , im just eagerly waiting for your vlog! chechi pls start a youtube channel….your first attempt is such a splendid one..and defines i will try
Reply
Hi Aju,
Thank you so much! I already have a youtube channel. You can see it here: https://www.youtube.com/results?search_query=mariasmenu
Please do try and hope you like it. Btw, pls subscribe to the youtube channel ;)
Cheers
MariaReply
Hi Maria
Jaggery syrup should be hot or at room temperature while mixing with flour?Reply
Hi Roshan,
You can cool it for 10 mins or so before adding to the rest of the ingredients.
Cheers
MariaReply
Hello Maria,
Which brand rice flour did you use? Is it the raw rice flour or the varutha ari podi?Reply
Hi Ann,
I use Nirapara Appam and Idiyappam podi for this. I’m not sure whether it’s roasted or not.Btw, sorry for the delayed reply. Because of some technical glitch some of my reply comments didnt go through. If you’ve already got my reply, please ignore this.
Cheers
MariaReply
Thanks a bunch for this lovely recipe, my unniyappams used to come out crisp and I wanted a different recipe and this was just perfect. Just had a question, is it possible to use brown sugar instead of jaggery and still get unniyappams the same perfect way?
Reply
Hi Tanu,
You are welcome :) Really happy to know that it turned out perfect!
I havent tried using brown sugar, but I guess may be the sugar will give a diff texture and make Unniyappams crispier.
Cheers
MariaReply
what if i use half and half wheat flour n rice flour??? will it make difference ……
Reply
Hi Nalini,
I havent tried it with any other flour than Plain flour. I guess the texture of the bread will be different.
Also, I’m not sure about baking it in a pressure cooker. However, if you have a MW, please check out the below link to know the details in MW baking
Cheers
MariaReply
Hi Maria,
I love your site and I have tried a lot of recipes. :)
I tried this one too. But my unniyappam came crispy. Is it because I over fried? I used non stick chatti and filled oil to fill the holes. Any suggestion to make it soft?Reply
Hi Rose,
Thanks a lot for trying the recipes from here :) I’m glad that you like them.
As you said, over frying makes it crispier, also frying on high flame. It’s very imp to adjust the heat while frying it. The oil has to be hot, but should not be smoking hot also. ideal heat is low-medium flame. Also, I guess if the qty of batter used is less for each unniyappam, that will also result in a crispier version.
Hope it comes out perfect next time.
Cheers
MariaReply
I had a question, I recently bought a non stick mould. Do I just coat it with oil or does it need to have a pool of oil in each mould? Sorry, if it seems like a stupid question, my first attempt ever at making these.
Reply
Hi Deepti,
No worries dear :) I think I filled oil up to half of each dip.
When I just coated n fried, I wasnt very happy with the texture and colour. Hope you get to try this soon and like it too..
Cheers
MariaReply
Hi Maria,
Wanna ask u something..tht above u mentioned 1 cup water.. can u plz tell me the water qty in milli litre..
Thnx,
Triya Jibin
Reply
Hi Triya,
It will be 250 ml approx..
Reply
Yes, it is OK. Try adding a few granules of yeast to the batter, wait for some time and then start the frying process in the unniappam chatti!
Reply
Thanks for the tip Ragu!
Reply
Maria
This recipe is a tad better than what I was used to. Maybe the addition of sesame seeds made all the difference. Very ripe palayankottai/robusta bananas can be added as small diced pieces instead of mashing them up in a mixie into a paste.
This blog of yours is good and a real help.
Reply
Thanks a lot Ragu for your comment. Good to know that you liked this recipe :)
Cheers
MariaReply
Hi Deepthi,
I do hope you’ve tried Unniyappam by now..
Really happy to know that pathiri recipe worked out well for you :) The ground coconut in the dough gives a special flavour to it.
Thanks a lot for your Easter wishes too..
Btw, I’m really sorry dear for the delayed reply :((
Cheers
MariaReply
Hi Divya,
Thank you! It’s baking soda, you get it in all grocery shops..
I think it gives nice texture to Unniyappam.
Cheers
MariaReply
maria, I tried the uniyappams and they came out so good!..I had company and they all wanted some packed for the road. Thanks so much for this wonderful recipe!..Lata Menon
Reply
Thank you so much Lata :) Good to now that it was a hit at your place!
Cheers
MariaReply
HI MARIA….AFTER PREPARING THE BATTER HOW LONG SHUD I KEEP IT B4 FRYING..
Reply
Hi Sara,
You dont have to rest the batter, you can start frying as soon as the batter is ready.
Cheers
MariaReply
If i am not wrong, it’s your mom and dad’s anniversary on Vishu. Belated Anniversary wishes to them. and for unniyappam, it’s my all time favorite… but dont have a unniyappakkal with me :(
Reply
Hi Deepthi,
It’s so sweet of you dear to remember that, yep it was their anniversary on 14th April. I’ll def pass your regards to them, they would be so happy :)
If you are not so worried about the shape, you can try it in a normal pan. But I do hope you get Unniyappa chatti soon :)
Pinne, how was Vishu?
Reply
You get good unniappakallu at Naduvilal Stores, Thrissur Round. They are real good, extra thick on the bottom and made real special. Look it up anyway if you happen to pass thru Thrissur …
Reply
Good unniappakalu can be got from Naduvaramba Stores, earlier I had posted it as Naduvilal Stores. These are low cost and made out of iron (cheena chatti).
Reply