Nei Appam / Unniyappam Recipe – Coconut Banana Fritters
Introduction
Delight in the rich flavors and delightful texture of Nei Appam or Unniyappam, a beloved snack from Kerala, where the sweetness of ripe bananas meets the fragrant aroma of cardamom and the delightful crunch of grated coconut. Perfect for tea time or as a fun snack for kids, these golden fritters are not only delicious but also easy to prepare. Let’s dive into this heartwarming recipe that captures the essence of Kerala’s culinary heritage.
Ingredients
| Ingredient | Quantity |
|---|---|
| Rice | 1 cup |
| Jaggery (powdered) | 3/4 cup |
| Ripe Bananas (mashed) | 1 cup |
| Fresh Coconut (grated) | 1/2 cup |
| Cardamom Powder (Elaichi) | 2 teaspoons |
| Enos Fruit Salt (optional) | 1/4 teaspoon |
| Ghee (for cooking) | As needed |
| Salt | A pinch |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 220 |
| Total Fat | 6g |
| Saturated Fat | 4g |
| Carbohydrates | 36g |
| Dietary Fiber | 2g |
| Sugars | 12g |
| Protein | 3g |
Note: Nutritional values may vary based on the specific ingredients used.
Preparation Time
| Activity | Time (Minutes) |
|---|---|
| Preparation | 130 |
| Cooking | 90 |
| Total Time | 220 |
Servings
This recipe yields 4 servings.
Cuisine and Course
- Cuisine: Kerala Recipes
- Course: Snack
- Diet: Vegetarian
Instructions
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Soaking the Rice: To kick off your Nei Appam journey, wash and soak the rice in water for about 2 hours. This step is crucial as it helps the rice soften and prepares it for grinding. Once soaked, strain the water completely.
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Grinding the Rice: In a blender, grind the soaked rice, adding just a little water, to form a thick batter. The consistency should be such that it flows slowly but does not run freely.
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Preparing the Jaggery Syrup: In a separate saucepan, melt the powdered jaggery with approximately 1/4 cup of water. Stir it over low heat until the jaggery dissolves completely, creating a syrupy consistency.
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Mixing Ingredients: In a large bowl, combine the jaggery syrup with the mashed bananas, grated coconut, a pinch of salt, Enos fruit salt (if using), and cardamom powder. Stir this mixture into the ground rice batter, ensuring all ingredients are well blended. The final batter should have a thick pouring consistency.
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Heating the Paniyaram Pan: Place a paniyaram pan (a pan designed with cup-shaped depressions) on medium heat. Once hot, add about 1 teaspoon of ghee or oil into each depression, allowing it to coat the bottom.
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Cooking the Fritters: Drop a generous spoonful of the Nei Appam batter into each depression, filling them about three-quarters full. Let them cook undisturbed for a few minutes. You’ll notice the tops start to steam; for quicker cooking, you can cover the pan with a lid.
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Flipping the Appams: After a few minutes, when the underside is golden brown, gently flip each appam using a skewer or spoon to cook the other side. Keep the heat at medium to ensure even cooking throughout.
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Serving: Once the Nei Appam / Unniyappam is beautifully browned and crisp on both sides, remove them from the pan. Serve these delightful coconut banana fritters hot, perhaps with a steaming cup of tea, or pack them in a lunchbox for an enjoyable school snack.
Conclusion
Enjoy the rich, sweet flavor of these delightful coconut banana fritters, perfect for any occasion. Whether as a comforting tea-time treat or a delicious snack for children, Nei Appam / Unniyappam brings a taste of Kerala’s culinary tradition to your table. Prepare them with love, and share them with family and friends for a truly memorable experience!
Feel free to customize the ingredients and adjust the sweetness according to your preferences. Happy cooking!
