Unniappam is made with rice flour and jaggery,deep fried in ghee/oil . A centuries old traditional Kerala sweet, made mostly as an offering in the temples and in homes on special occasions.
One could very well guess from yards away when unniappams are made.The aroma of clarified butter just envelops you .Oh how I used to pray it should be my house where that unniappam is being made!
Unniappam molds are super heavy , made with bell metal so it is out of question to carry from place to place.But one’s longing to eat these sweet rice fritters is beyond all this it kept growing and refuse to go away.
Hmmm…Most Asian stores have similar looking molds so one day my longing told me “Commonnn…buy it now!” I had to give in and picked up a cast iron one. I am glad I did because now a days I find myself making unniappam very often.
I use the small banana available in Asian store (looks like cherupazham)
- Deep frying unniappam in ghee/clarified butter can taste heavenly but I prefer oil.
- Do remember to fill the rounds in the mold every time the oil level drops.Oh ya if oil level is more then when u drop the batter in it ,it will overflow.
- If u fry in really hot oil the outside will brown fast and inside will remain uncooked.
- Traditionally it is made with soaking rice and then grinding it.
- If u don’t have the molds its absolutely fine to fry one small ladle full of batter directly in pan.It will be flat that’s all.
- If it is a new cast iron mold u need to season it for at least 2 days before making unniappam.
Let me know if you liked it.