Monday, November 17, 2008

RM2- Day 17- Unniyappam (Godda Appo in Konkani meaning "Pancake Puffs made with Jaggery")

This is one of the favorite sweets of my husband. I too like it especially when its not overly sweet, just a delicate flavor of banana and jaggery. When my in-law visited us, this was one the things I learned to make. Its easy, and quick. Though some people use rice flour to make it, I decided to go with soaking the rice method. It came out quiet well for a first timer like me. This was a good idea to use up over ripe bananas (the green skin variety, or the small yellow ones). This is my version of Unniyappam (I didnt have certain ingredients used to make traditional unniyappams such as toasted coconut bits). As you can see , my Unniyappams did not puff much and that is because I accidentally added too much water. But I hope you people will surely make much better ones than these :)


White rice - 3/4 cup
**Jaggery grated - 3/4 cup (The jaggery we get in the Indian store near to our place is good, no impurities found till now :) , but for safety sake, you may melt jaggery and strain it through a sieve to remove impurities.
Very ripe bananas : 2 nos
Baking powder - 1/4 teaspoon
Cardamom powder - 1/2 teaspoon
Nutmeg powder - a pinch
Salt - a pinch


Soak the white rice in water for at least 5 hours. Grind it with very little water to form a little thick batter. Add the Jaggery, ripe bananas, and the rest of the ingredients and blend again to form a semi thick batter. The batter should have consistency of Idli batter.

In a Pancake Puff pan on medium heat, add 1/4 teaspoon oil to each mold. When the oil is a little hot, add the Unniyappam batter into each mould upto 3/4th full . Cover the pan and let it cook until the Unniyappams are almost cooked on the top. Turn them over and lower heat to medium low and wait until they cook and then tranfer them to a serving plate.


** I found an easy way to grate Jaggery this time. I used my grater to do it. I felt relieved using that as my hands were paining grating the Jaggery using a knife every time I wanted to make something with it.

** If you find that the Unniyappam batter is not sweet enough, add honey and mix well. I tried this as my batter was not sweet enough the first time, so I added honey and the next batch was sweet enough :)

I am curious to know what my other Marathon buddies are cooking, what about you?

1) Siri, 2) Srivalli, 3) Ranji, 4)PJ, 5) Curry Leaf, 6) Medha,

7) Priya, 8) Bhawna, 9) Raaji, 10) Ruchii, 11) Anu, 12) Kamala,

13)DK, 14) Divya Kudua, 15) Rekha, 16) Divya M, 17)Lakshmi,

18)Raaga , 19) Lakshmi Venkatesh , 20) Sripriya, 21) Viji,

22) Kamalika, 23)Pavani,>,24)Karuna,25)Roochi


Madhu said...

My mom makes savoury type with leftover dosa batter, Never had the sweet version. nice color, like the flavour of jaggery.

Cham said...

We make it too ... Good one for sweet treat :)

Curry Leaf said...

Looks perfect to me.I prefer it this size rather than the big appe.They came out perfect.Nice of you to do with rice itself

karuna said...

never had something like this before.thnx for sharing an authentic recipe

Kitchen Flavours said...

Easy and yummy snacky. Looks awesome and tempting. Nice blog makeover.

Bhawana said...

looks delicious.

ranji said...

appo looks very crispy......i have a non stick pan and it doesnt turn as those appos we get from temples...i was lucky enough to eat a lot of those during my stay in india recently :)...

Medhaa said...


Divya Kudua said...

Yummy appo!You've decorated them as you would a Pookkalam..looking so pretty!!

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