WHOLE WHEAT UNNI APPAM/ WHOLE WHEAT AND JAGGERY DUMPLINGS

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This is a very tasty and healthy snack. It is prepared using jaggery and whole wheat flour. Jaggery is a healthy alternative to refined sugar.

You can serve this as an evening snack to your family or you can pack it for your picnics also.

This simple and tasty dish is a popular snack in Kerala which is a southern state of India.

Traditionally unniappams are prepared using rice flour. But in this recipe, I have prepared it using whole wheat flour.

Whole wheat flour is usually available in your pantry, so you can easily make these appams whenever you want.

One more thing you need to make these delicious snacks is a unniappam pan or an aebleskiver pan. You can find this easily in a lot of online stores.

In this recipe, I have prepared a batter using melted jaggery, whole wheat flour and banana puree. I have added a powdered mixture of cardamom and sugar for aroma with semolina to give it a nice crispiness.

I have also added a little bit of baking soda into this batter. But it’s optional. You don’t have to use it if you don’t want to.

You can serve it as an evening snack, take it out as a picnic snack or pack it in your kids’ lunch box.

WHOLE WHEAT UNNI APPAM RECIPE

PREPARATION TIME : 30 MINUTES

MAKING TIME : 5 TO 6 MINUTES TO MAKE ONE BATCH

YOU WILL GET APPROXIMATELY 30 DUMPLINGS

INGREDIENTS

300 grams of jaggery
250 ml water
1 tablespoon of sugar
2 tablespoons of semolina
2 cardamom pods
2& a 1/2 cups of whole wheat flour (measured in a 250 ml cup)
1&1/2 cups of chopped robusta banana (in a 250 ml cup)
1/2 teaspoon of baking soda
A pinch of salt
Required amount of oil to fry

METHOD

Over a medium heat, in a thick bottomed vessel, add jaggery and water. Heat until the jaggery is fully melted. Stir in between. Pass it through a sieve, discard the residue and keep the melted jaggery aside. Let it cool.

Add sugar, semolina and the cardamom pods in a blender and powder them. Keep aside.

Grind the banana pieces into a smooth paste and keep aside.

In a bowl add the flour, salt and powdered sugar mixture and mix well. Into it add the melted jaggery and the banana paste and mix well.

Let this mixture rest for 15 minutes.

After 15 minutes add the baking soda and mix.

Heat the unniappam pan over medium heat, add about 1/2 of the oil in each pit. When the oil becomes hot, scoop the batter in small portions using a spoon and pour into each pit.

Fry until one side turns golden, turn it over to the other side and fry until golden.

Repeat this with the entire batter.

Drain the extra oil using a tissue paper.

Store in a clean, dry air tight container, and use within three days. You can use them for a week if stored in the fridge.

If stored in the fridge, keep it out of the fridge until it comes to room temperature and then have them.

NOTE

If the oil gets over while frying, you can add more in between the batches.

If the batter becomes thick, add some water and mix well.

While frying make sure the temperature of the stove is in medium. Otherwise, the unniappams will become brown outside and uncooked inside.

If you are not using the baking powder, after 15 minutes of resting start frying the unniappams.

STEP BY STEP PICTURES

Over a medium heat, in a thick bottomed vessel, add jaggery and water. Heat until the jaggery is fully melted. Stir in between. Pass it through a sieve, discard the residue and keep the melted jaggery aside. Let it cool.