Unniyappam Sticking To The Pan? Try These Tips!

Unniyappam is a traditional Kerala sweet snack made from rice, banana, jaggery, coconut, and spices. It is fried in ghee or oil. The name comes from the Malayalam language, where ‘unni’ means ‘small’ and ‘appam’ means rice cake. The batter is made by grinding soaked rice with banana and melted jaggery, and then fried in a pan. The trick to prevent the batter from sticking to the pan is to heat the pan and oil before adding the batter.

The pan should be heated before adding oil

To prevent unniyappam from sticking to the pan, it is important to heat the pan before adding oil. This is a crucial step in the cooking process as it ensures that the batter does not stick to the pan. By heating the pan first, the oil will heat up more effectively, creating a non-stick surface for the unniyappam batter. This technique also helps to create a crispy exterior for the unniyappam while ensuring the inside is cooked properly.

Heating the pan before adding oil is a simple yet effective way to ensure the unniyappam can be easily removed from the pan and maintains its shape. This method is preferred over adding oil to a cold pan as it can lead to the oil being absorbed by the unniyappam, resulting in a greasy and unevenly cooked final product.

Additionally, it is important to note that the heat should be kept uniform throughout the cooking process. A medium heat setting is recommended as increasing the heat may cause the unniyappam to brown too quickly, resulting in an unevenly cooked interior. On the other hand, cooking at a low flame will increase oil consumption.

By following this simple step of heating the pan before adding oil, you can ensure that your unniyappam turns out perfectly crispy and golden brown, without any sticking to the pan.

The oil should be heated before adding the batter

Heating the oil before adding the batter is an important step in making unniyappam. This is because the batter will not stick to the pan if the oil is hot enough. If the oil is not heated before adding the batter, the unniyappam will stick to the pan and become difficult to remove.

Additionally, heating the oil first helps to create a crispy exterior on the unniyappam, which is a desirable texture for this snack. It is also important to note that the oil should be heated to the right temperature. If the oil is too hot, the unniyappam will burn on the outside without cooking properly on the inside. On the other hand, if the oil is not hot enough, the unniyappam will absorb too much oil and become greasy.

Therefore, it is crucial to heat the oil to the right temperature before adding the batter to ensure that the unniyappam cooks evenly and has a crispy exterior without becoming greasy.

The heat should be kept uniform throughout the process

To prevent unniyappam from sticking to the pan, the heat should be kept uniform throughout the cooking process. This is because if the heat is increased, the inside of the unniyappam may not cook properly and will get browned faster. On the other hand, cooking at a low flame will result in higher oil consumption. Therefore, it is important to maintain a medium heat throughout the cooking process to ensure even cooking and browning.

The level of oil in the pan will rise with the addition of the batter

When making unniyappam, it is important to consider the level of oil in the pan. Adding the batter to the oil will cause the oil level to rise, so you should be mindful of this when pouring oil into the pan. Here are some detailed instructions and tips to help you get the perfect unniyappam without it sticking to the pan:

Firstly, heat the pan slightly before adding the oil. This will help prevent the batter from sticking to the cast iron mould pan. Secondly, heat the oil before adding the batter. This step is crucial as it will ensure that the batter doesn't stick to the pan. The heat should be kept uniform throughout the cooking process, maintaining a medium heat. Increasing the heat may cause the inside of the unniyappam to not cook properly and result in faster browning.

When preparing the batter, it is important to let it rest for at least 6 hours. This resting period helps the rice particles soak, causing the unniyappam to rise without the need for any leavening agents. If you are using a wooden skewer or elongated rod to turn the unniyappam, be sure to use a pointed end for easier handling.

Additionally, the type of oil used can impact the taste and texture of the unniyappam. Using ghee or coconut oil will enhance the authentic taste of this traditional Keralite snack.

By following these instructions and being mindful of the oil level in the pan, you can successfully make delicious unniyappam without it sticking to the pan.

A wooden skewer or an elongated rod with a pointed end is best for turning the unniyappam

Turning unniyappam can be a tricky business. You want to make sure that you don't damage the shape of the unniyappam, but also that you don't end up burning yourself. A wooden skewer or an elongated rod with a pointed end is the best tool for the job. These tools allow you to turn the unniyappam with precision, minimising the risk of breaking them. They also help you keep a safe distance from the hot oil.

Wooden skewers are a great option as they are typically long and thin, with a pointed end. This makes them perfect for turning unniyappam. They are also usually disposable, so you don't have to worry about cleaning them afterwards. You can simply throw them away once you're done.

If you don't have a wooden skewer, you can also use a metal skewer or a pair of forks/tongs. However, these options may not be as effective as a wooden skewer due to their shape and size. They may also be more difficult to handle, especially if you're trying to turn multiple unniyappam at once.

So, if you're looking for the best tool to turn your unniyappam, a wooden skewer or an elongated rod with a pointed end is the way to go. It will make the process easier and help you achieve perfectly cooked unniyappam every time.

Frequently asked questions