Unni Appam – A Traditional South Indian Sweet Delight
If you love South Indian sweets, then Unni Appam is a treat you simply cannot miss! These small, deep-fried, golden-brown sweet rice dumplings are crispy on the outside and soft on the inside, infused with the richness of jaggery, coconut, and cardamom.
Unni Appam, a classic dish from Kerala, is often prepared for festive occasions, poojas, and temple offerings. Traditionally made with a mix of wheat and rice, I learned this simple rice-only version from my Keralite friend’s mother, and it has become my all-time favorite sweet. A delightful twist is adding mashed banana to the batter for extra softness and a subtle fruity taste.
Why You’ll Love This Recipe
- Gluten-Free & Naturally Sweetened – Uses jaggery instead of refined sugar.
- Crunchy & Soft – A crisp exterior with a moist, tender inside.
- Easy to Make – With just a few pantry staples, you can whip up these delicious appams.
- Perfect for Any Occasion – Great for festivals like Onam, Vishu, or even as a snack.
Serving Suggestions
- Best enjoyed warm with a cup of South Indian filter coffee.
- Can be stored for 2-3 days in an airtight container.
- For a festive touch, drizzle with a little ghee before serving.
Cooking Tips & Substitutions
✔️ Don’t skip the ghee-roasted coconut – It enhances the authentic Kerala-style flavor.
✔️ For a softer texture, add 1 mashed banana to the batter.
✔️ Use jaggery syrup instead of grated jaggery for easy mixing.
✔️ If you don’t have an appam pan, deep-fry in a regular pan, shaping the batter into small dumplings.
Unni Appam Recipe
Ingredients
- 1 cup raw rice chawal , soaked and dried
- 1 cup grated jaggery gur
- 1/2 cup chopped fresh coconut
- 1 tbsp ghee
- 1/2 tsp cardamom elaichi powder
- coconut oil or any other oil for deep-frying
Instructions
- Blend the rice and jaggery together in a mixer to form a thick paste using a little water required.1 cup raw rice, 1 cup grated jaggery
- Heat the ghee in a kadhai, add coconut and sauté till it turns light brown in colour, while stirring continuously.1 tbsp ghee, 1/2 cup chopped fresh coconut
- Add coconut pieces and 2 tbsp of water to the rice, jaggery paste and elaichi powder (cardamom powder) and mix well to make a smooth batter.1/2 tsp cardamom
- Heat the oil in a kadhai, drop a spoonful of the batter and deep fry on a medium flame till they turn golden brown in colour and crisp. Alternatively shape into round balls between the palms of your hands and deep-fry.coconut oil or any other oil for deep-frying
- Repeat with the remaining batter to make unni appams.
Notes
- Deep fry the appams in the batches of 8 to 10 at a time.
