Unniyappam for Vishu

  

Vishu marks the Malayali New Year, symbolising prosperity and hopeful beginnings, with festive foods prepared using seasonal ingredients. Unniyappam, soft golden fritters made with rice flour, ripe bananas, jaggery, and coconut, are cherished for their warm flavour and comforting sweetness during the celebrations.

Ingredients

For the Batter:

½ cup raw rice  soaked 3–4 hours

½ cup jaggery  melted and strained

1 ripe banana (nendran/Kerala variety)

3 tbsp fresh grated coconut

1 tsp black sesame seeds

½ tsp cardamom pdr

¼ tsp dry ginger pdr (chukku)

A pinch of baking soda

A pinch of salt

¼ cup coconut oil  for cooking OR Sundrop/ Groundnut oil

poaching pan/ appakarai you get in iron, brass/ non-stick too, with 5/7/9 holes or more in some.

Method

1. Soak raw rice in water for 3–4 hrs. Drain before grinding.
2. Melt jaggery in 3–4 tbsp water, stir until dissolved, strain. Cool slightly.
3. Grind rice + banana to a smooth, thick batter with minimal water.
4. Add jaggery syrup, coconut, sesame seeds, cardamom, chukku, baking soda, and salt. Mix well. Rest 30 mins.
5. Heat unniyappam pan on medium. Add a few drops of coconut oil to each mould.
6. Fill each mould ¾ full. Don’t overfill — they puff up.
7. Cook until edges set and bottom is golden (~3–4 mins). Flip, cook other side 2–3 mins.
8. Drain on paper. Serve warm — soft inside, crisp outside.

 

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