Allergens in Unniyappam: milk, sesame.
Ingredients
Quantities for 20.
- 250g, soaked 4 hours and ground Rice
- 200g, melted and strained Jaggery
- 2, ripe, mashed Bananaripe, not raw, despite the ingredient name
- 4 tbsp, cut into small pieces and fried in ghee Coconut
- 6 pods, seeds ground Cardamom
- 1 tsp Sesame
- 1/4 tsp Dry Ginger Powder
- 2 tbsp Ghee
- 400ml for frying Neutral Oil
- a pinch Salt
Cookware
stovetop
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- An unniyappam pan (paniyaram pan) makes this straightforward. Without one, small spoonfuls deep fried work but lose the shape.
- The batter rests. An hour minimum, and it should fall thickly from a spoon.
Method
- Grind the soaked rice to a smooth, thick batter.
- Beat in the melted jaggery, mashed banana, cardamom, dry ginger and salt. Rest 1 hour.
- Fry the coconut pieces and sesame in the ghee until golden and stir them through.
- Heat the oil in the dimpled pan. Fill each hollow three-quarters full.
- Cook 3 minutes until the underside is dark, then turn each one with a skewer and cook 3 minutes more.Turn once only, and only when the edges have set.
- Drain and eat warm.
Storage
Keeps 3 days in an airtight box at room temperature and stays soft. The banana means it will not keep much beyond that.
Nutrition Medium estimate
One serving of Unniyappam (57 g) is about 164 calories, or 290 calories per 100 g.
Low protein: 1 g a serving, 3% of the calories
| Per serving57 g | Per 100 g | |
|---|---|---|
| Calories | 164 kcal | 290 kcal |
| Protein | 1.3 g | 2 g |
| Carbohydrate | 29.1 g | 51 g |
| of which sugars | 14.9 g | 26 g |
| Fibre | 0.8 g | 1 g |
| Fat | 5.3 g | 9 g |
| of which saturated | 2.0 g | 4 g |
| of which unsaturated | 2.9 g | 5 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for jaggery. Estimated from raw ingredients using USDA FoodData Central.
More like this: Vegetarian Indian recipes · Gluten-free Indian recipes · No onion no garlic recipes · Kerala recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.