Unniyappam is an traditional Kerala snack or dessert prepared at every home generally during festive season. In India it is called in different names and each state has its various versions in Tamil-Kuzhi paniyaram, Kannada - Paddu, Telugu -Ponganalu, Konkani - Appe. In each state the basics of preparation is the same and slightly varies in method of preparation and also the ingredients.

In Kerala Unniyappam's speciality is the addition of fried coconuts in ghee and the addition of small bananas especially palayamkodan variety is the highlight. In Kerala version rice is powdered and batter being made with the rice flour. In other states the rice is ground with other ingredients as a thick batter.


Raw rice/ Pachari- 2 cups
Jaggery, grated - 1 ½ cups
Water- 1/2 cup
Small Banana- 2 big (preferably palayamkodan variety)
Cardamom- 4
Dry ginger- 1 inch piece
Cumin seeds/ Jeera-1/2 teaspoon
Ghee- 1 tablespoon
Coconut, chopped- 1/4 cup

Kuzhi Panniyaram

  • Soak the rice in water around 1-2 hours. Drain water from rice.
  • Powder the rice using a blender. It is not necessary to powder it too fine.
  • Grate the jaggery and add half a cup of water and turn on the heat.
  • Dissolve the jaggery and allow to reduce and form the syrupy consistency (one string- If you drop the syrup from spoon last drop has to form string. If you touch the syrup in between fingers it should form a string ).
  • In a bowl add the bananas and mash it with fork or hand; add the warm jaggery  syrup over it and mix well with a ladle.
  • Powder cardamom, dry ginger and cumin seeds together as a fine powder and add in the bowl.
  • Add the rice flour a tablespoon at a time and mix well till you finish the whole lot.
  • In a pan heat a tablespoon of ghee and roast the coconut till golden colour. Add this roasted coconut with the ghee into the batter; Mix well.
  • Add 1/4- 1/2 cup of water to make the batter little runny (dosa batter consistency) to pour easily.
  • Allow this batter to ferment about an hour till small bubbles appear on top.
  • Heat the Kuzhi Paniyaram pan and add half a teaspoon of oil on each well.
  • Pour a teaspoon of batter/ fill till the top and fry them on low flam till brown colour by covering with lid. Keep the flame low to medium while cooking.
  • After sometime turn the side of the paniyaram and cook the other side too till brown colour.
  • If you want soft paniyaram do not allow them to fry till deep brown colour cook only golden brown colour.
  • This paniyaram can be made in bigger size by directly dropping a small ladle full of batter on a hot oil. Flip the paniyaram using a spoon once the bottom side cooks and fry the the other side too till brown colour. 
  • If you cook till light brown colour, you will get more fruit flavour. But it spoils fast.
  • If you are planning to keep for loner period fry them till brown colour.
  • Drain the excess oil using paper towel and store in air tight container.

Unni appam