Festival Sweet · Jaggery-Banana Fritter
Unniyappam
Photo: Irvin calicut / Wikimedia Commons · CC BY-SA 3.0
It's fried a spoonful at a time in a pan of small round molds called an unniyappa chatti, the same style of pan used for South Indian paniyaram and Danish æbleskiver.
Ground rice batter is mixed with jaggery, mashed ripe banana, and cardamom, studded with fried coconut bits, and spooned into a heavy, dimpled cast-iron pan to fry into small, dome-shaped fritters. It's sold from sweet stalls across Kerala and made at home for Vishu, Karthika and other festivals.
Why it's made this way: The banana-and-jaggery batter and dedicated mold have kept the fritter a fixed part of Kerala's festival cooking and a common temple offering.
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