Instant Unniyappam using Rice flour | Easy Snack Recipes

I have posted an Unniyappam recipe recently,then why another one,is that what you are thinking? Well,that one is a traditional recipe which uses soaked and ground rice and takes a while to prepare(not active cooking time)but this one gets done in a jiffy.All of us are looking for something tasty and healthy to feed our family during these trying times when anything store bought is partially or completely avoided.

I have seen many recipes which use rice flour instead of ground rice to make this Unniyappam and this is my take on it.I just substituted the regular recipe with some rice flour along with maida/apf for the softness,most other ingredients are the same.

For flavoring the Unniyappam the prime ingredient is banana,the small variety named Palayankodan/Rasakadali.But these days any fruit puree is added instead of banana and it sounds delicious isn't it?Imagine a Mango Unniyappam using mango puree..it definitely is on my to-do list!Here I have added a bit of Chakka varatty/Jackfruit preserve along with banana,but you can completely skip it if you don't have it or want to add it.

Instant Unniyappam using Rice Flour

Ingredient

Rice flour - 1 cup (you can use readymade Idiyappam/Pathiri/Appam flour)
Maida/APF - 1/2 cup(you can substitute with WWF/Atta)
Jaggery - 1 cup,grated
Banana - 2 small
Chakka Varatty/Jackfruit Preserve - 1 tbsp
Cardamom - 1
Baking soda - 1/4 tsp
A pinch of salt
Ghee- 1 tbsp
Grated coconut - 2 tbsp(you can use sliced coconut as well)
Black sesame seeds/Til - 1 tsp
Coconut oil to make the Unniyappams

Method

Add the grated jaggery and 1/4 cup water to a pan and let it boil.When the jaggery is completely dissolved and the syrup starts boiling,simmer for 2-3 minutes and then switch off the flame and strain it through a metal strainer.We need about 3/4 cup of jaggery syrup for the recipe.
Into a mixer jar add the rice flour,maida,jaggery syrup,chakka varatty,cardamom,salt and baking soda and banana.Grind to a smooth paste.
Remove the batter into a container.
In a pan,heat ghee and saute the coconut till golden.Mix in til.Add this to the Unniyappam batter and mix well.Rest the batter for 30 minutes.
In a paniyaram pan/Unniyappa chatti add coconut oil,enough to fill the pan.Pour the batter using a ladle and cook in medium flame till the unniyappam turns golden brown.Flip and cook the other side.
Make sure the flame is medium for even cooking.

Step by Step Pictorial

Add the grated jaggery and 1/4 cup water to a pan and let it boil.When the jaggery is completely dissolved and the syrup starts boiling,simmer for 2-3 minutes and then switch off the flame and strain it through a metal strainer.

Into a mixer jar add the rice flour,

maida,

jaggery syrup,

chakka varatty,

cardamom,

salt and baking soda and 

banana.Grind to a smooth paste.
Remove the batter into a container.

In a pan,heat ghee and saute the coconut till golden.Mix in til.Add this to the Unniyappam batter and mix well.Rest the batter for 30 minutes.

In a paniyaram pan/Unniyappa chatti add coconut oil,enough to fill the pan.

Pour the batter using a ladle and cook in medium flame till the unniyappam turns golden brown.

Flip and cook the other side.

Make sure the flame is medium for even cooking.

Enjoy :)

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Unniyappam | Kerala Special Unniyappam Recipe

For a long long time,I delayed making or even trying to learn how to make Unniyappam.I thought it requires a lot of experience,patience and it is way too complicated.Every time I tasted one though,I had a desire to learn how to make delicious,crunchy on the outside and soft inside Unniyappams.

Motherhood makes you do a lot of things.One of it is when the kids ask you to make something.Arjun loves Unniyappam and though he never asked me to make it,the way he relished it made me decide that I should at least try making it once.Turns out,the recipe is super simple.A handful of ingredients and a bit of time is all you need.There are a lot of recipes which uses the basic ingredients - Rice,Jaggery and Banana along with the flavorings.But this recipe made me want to try it asap.It adds a bit of Chakkavaratty into the batter.Yes,and believe me,it tastes awesome :)

Arjun loved it and had a couple of unniyappams at one go.I have already made the recipe twice and both times it got over in a flash.So if you love Unniyappam and are looking for a simple recipe,look no further-this is it!!!

Unniyappam | Kerala Special Unniyappam Recipe
Recipe adapted from - Bincy's Kitchen

Ingredients

Raw rice - 1 cup
Jaggery - 1 cup,grated
Chakkavaratty/Ripe Jackfruit preserve - 2 tbsp
Atta/Whole wheat flour - 1 tbsp
Salt - a pinch
Cardamom - 2 whole
Ripe Mysore Banana/Palayankodan pazham - 2 medium
Ghee - 1 tbsp
Coconut chopped/grated - 2-3 tbsp
Black sesame seeds/Ellu - 1 tsp
Coconut oil to make the Unniyappam

Method

Wash the rice well till the water runs clear and soak for 3-4 hours.
Melt the jaggery in 1/4 cup water and when it comes to a boil,switch off the flame and filter the syrup.Let it cool down.
In a mixer jar,add the soaked and drained rice,chakkavaratty,atta and salt to taste.
Add the jaggery syrup and cardamom and grind the mixture.Take care not to grind it too fine.We are looking at a fine semolina consistency.
Add the banana and pulse it for a few seconds.
In a pan add the ghee and saute the sesame seeds and coconut separately.Add that to the batter,mix well.
Keep the batter aside for 4-5 hours.
In a paniyaram pan/Unniyappa chatti add coconut oil,enough to fill the pan.Pour the batter using a ladle and cook in medium flame till the unniyappam turns golden brown.Flip and cook the other side.
Make sure the flame is medium for even cooking.

Step by step Tutorial

Wash the rice well till the water runs clear and soak for 3-4 hours.
Melt the jaggery in 1/4 cup water and when it comes to a boil,switch off the flame and filter the syrup.Let it cool down.

In a mixer jar,add the soaked and drained rice,

chakkavaratty,

atta and 

salt to taste.

Add the jaggery syrup and 

cardamom and grind the mixture.Take care not to grind it too fine.

We are looking at a fine semolina consistency.

Add the banana and pulse it for a few seconds.

In a pan add the ghee and saute the sesame seeds and coconut separately.Add that to the batter,mix well.

Keep the batter aside for 4-5 hours.

In a paniyaram pan/Unniyappa chatti add coconut oil,enough to fill the pan.Pour the batter using a ladle and cook in medium flame till the unniyappam turns golden brown.

Flip and cook the other side.

Make sure the flame is medium for even cooking.

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Mambazha Morkuzhambu

I love pairing sweet curries with rice and some spicy vegetable on the side.Usually when I make sweet Pulisheri with Mango,Banana or Pineapple I make a spicy Potato roast on the side and it makes for a finger licking meal.So when I saw a similar recipe for Morkozhambu using ripe mangoes,I tried it soon after.It tastes a bit different than Pulisheri but I loved it.The tang from the curd and the sweetness from the mango along with the heat from the red chillies made it an explosion of tastes in the mouth.

This year,we've tried a variety of mangoes and loved them all.Usually we stick to Banganpally,Alphonso and Kalaphadi mangoes but this year there are so many varieties available and we tried most of them.I made this curry with Banganpally but you can use any pulpy,sweet mango.

Mambazha Morkuzhambu
Recipe courtesy - Malpat's Kitchen

Ingredients

Banganpally mango - 1,peeled and chopped
Fresh curd - 2 cups
Salt to taste
Sugar - 2-3 tsp(optional)
Coconut oil - 1 tbsp
Mustard seeds - 1/2 tsp
Curry leaves - 1 sprig

For roasting and grinding

Coconut oil - 1 tsp
Urad dal - 1 1/2 tsp
Methi - 3/4 tsp
Red chillies - 2
Hing - 1/4 tsp
Grated coconut - 2 tbsp


Method

Cook the mangoes till soft.You can steam/Microwave it,I added a few tbsp water into a pressure cooker along with the mangoes and pressure cooked for one whistle.Cool it down and grind to a smooth paste.
Whisk the curd well so that there are no lumps.
Mix in the mango puree.Add salt to taste.
In a pan add oil and roast the ingredients till the coconut slightly changes colour.Remove from pan and let it cool down.Grind to a smooth paste.
Add this to the curd-mango mix.Cook the curry on a low flame for about 5-10 minutes or till it starts frothing from the sides.Take care not to boil the curry as it may split.
Make tadka with coconut oil and splutter mustard seeds and curry leaves.Add this tadka to the morkozhambu.

Step by step Pictorial

Cook the mangoes till soft.You can steam/Microwave it,I added a few tbsp water into a pressure cooker along with the mangoes and pressure cooked for one whistle.Cool it down and grind to a smooth paste.

In a pan add oil and roast the ingredients till the coconut slightly changes colour.

Remove from pan and let it cool down.Grind to a smooth paste.

Whisk the curd well so that there are no lumps.

Mix in the mango puree.

Add the ground coconut paste to the  curd-mango mix.

Add salt to taste - I added a few tsp sugar as well.

Cook the curry on a low flame for about 5-10 minutes or till it starts frothing from the sides.Take care not to boil the curry as it may split.

Make tadka with coconut oil and splutter mustard seeds and curry leaves.Add this tadka to the morkozhambu.

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How to preserve Mangoes to make Pulisheri/Sweet Mango curry

I love Mangoes,now who doesn't isn't it?Really the King of fruits who makes an appearance once a year(most other fruits are available throughout the year,but not this one!)If you ask me to pick a favorite,I really don't have one.I love them all.Having them as is or making smoothies or even better making savory/sweet curries..so many choices.

Mango Pulisheri/Sweet Mango curry is a unique Kerala dish.Usually served for weddings and occasions during summer season this one is a star in all its avatars.Even though Pulisheri can be made with Pazham/Nendran Banana or Pineapple,this one is a class apart.

I still remember having this Pulisheri at my friends place wondering how she made it with mangoes as it wasn't the season.That's when she told me she made it using preserved mangoes.Her mom preserves a large batch and packs it in individual containers and it stays good frozen up to a year!!I was too engrossed in the curry to even bother asking for the recipe :)

Last year I saw this wonderful method of preserving the mangoes at Veena's Curry world.It looked so easy and doable.I couldn't make it last year but this year while I was in Ernakulam,my aunt got some wonderful "chandrakkaran"(a variety of mango perfect for making pulisheri) mangoes from her friend's home.Fresh,organic and delicious mangoes..we had some fresh and the rest got preserved.

It is a simple procedure actually.The mangoes are cooked with some spices and then cooled down and frozen.It stays good for up to a year and can be used for making Pulisheri or any similar curry using sweet,ripe mangoes.

So here's how we made it.

Choose ripe but firm mangoes.Small size mangoes work best for this method.Wash and scrub the mangoes well and wipe with a clean towel.Peel the skin and keep aside.We used around 40 small mangoes.

Pour some warm water over the peels and let it rest for a while.Squeeze as much pulp as you can from the peels.Add more water if required.

Make a paste with about 8-10 green chillies and keep aside.

Into a kadai add the mangoes,1 tbsp red chilly powder,1/2 tbsp haldi powder,green chilly paste and a few sprigs curry leaves.

Add about a liter of water(we added the pulp from the peels)and switch on the flame.

Let it come to a rolling boil.

Then simmer and cook till the water is absorbed by the mangoes-almost 15-20 minutes.

Do not dry it off completely as the mangoes absorb more water as it cools down.

Switch off the flame and let it cool down completely.

Once it is cool,transfer the mangoes to ziplock pouches/containers and freeze.I added about 7 mangoes in each as it is easier to store that way.

We couldn't wait and made a Pulisheri immediately as the mangoes were perfect and smelled amazing:)

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