Sweet Appam (unniappam/nei appam)

Sweet Appam (unniappam/nei appam)

This is a sweet that's mostly prepared during south indian festivals but for those with a taste, it's a celebration anytime you have it.

Kavita Srinivasan


  1. 1 Cup Rice (raw)
  2. ¾ Cup Jaggery
  3. ½ Tablespoon Cardamom Powder
  4. 1 Banana
  5. 1 Tablespoon Coconut Grated
  6. Ghee or Oil


30 mins
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    Soak rice in water for few hours. (3hrs - recommended but 1hr works)

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    Soak jaggery in water and remove the impurities.

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    Drain water from rice and grind it to a fine paste.

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    Add jaggery to the paste and grind both together.

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    Add banana and mix it in the grinder/mixie.

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    Transfer the mix to another bowl. Add the grated coconut and cardamom powder and mix.

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    The mixture should neither be watery or too tight. (Similar to pancake batter or dosa batter).

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    Keep the mix aside for over an hour. (Any less also is fine)

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    Heat ghee/oil in a frying pan.

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    Fill a deep spoon with the batter and pour it slowly in the oil. (There's a special utensil called "Paniyaram Pan" for frying appams. If you find one, you can use that too.)

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    Pour as many spoons as the pan has space for. However, each ball should almost completely immerse in the oil.

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    Fry till both sides of an appam turn golden brown/deep brown. (Color will vary according to the type of jaggery)

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    Serve the beautiful appams after lunch, before lunch or have it as a snack.

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    After all this, you will notice the jaggery water that's leftover from immersing jaggery. What do you do with it? Check out "JAGGERGIN"

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