Go Back
Print Recipe

RAGI AND OATS UNIYAPPAM

Healthy, divine and delicious snacks, which has the nice subtle sweetness from the bananas and jaggery, perfect for any festive meals.
Prep Time10 minutes
Cook Time20 minutes
Soak time5 hours
Course: Dessert, Snack
Cuisine: Indian, Kerala
Keyword: Festive food, Indian desserts, Indian sweets, Neiappam, Uniyappam
Servings: 4 people
Author: Shravani Abhishek

Ingredients

  • 1 cup Rice
  • ½ cup Ragi flour / Finger millet flour
  • ½ cup Oats
  • ½ cup Jaggery
  • 1 Ripe banana
  • 3 tbsp Freshly grated coconut
  • ¼ tsp Cardamom powder
  • 1 tsp Black sesame seeds
  • 3 tbsp Ghee

If you’re making it instantly then use the below ingredients too

  • ¼ tsp Baking soda
  • ½ cup Curd or yogurt

Instructions

Prepping

  • Wash and soak the rice overnight or for at least 4-5 hours.
  • Dry roast the oats in a pan for 2-3 minutes and keep aside.
  • Now add some ghee to the pan and add grated coconut and sesame seeds and fry on medium flame until they turn golden brown.
  • In a saucepan add the jaggery powder and 1/4 cup of water and let it boil and bring it to one string consistency syrup and turn it off.
  • In a blender add soaked rice, oats, banana, ragi flour, jaggery syrup and blend it to semi coarse mixture and transfer it to a mixing bowl.

For Instant Uniyappam follow below steps

  • Now if you are making it instantly than add whisked curd and add it to the batter and give it a good mix and let it rest for 30 minutes.
  • Add in baking soda right before making the uniyappam and give it a good mix and keep aside until the paniyaram pan gets hot.
  • Jump to Uniyappam making section

For Fermented Uniyappam batter follow below steps

  • Now keep the blended mixture on kitchen countertop or in the microwave with light on overnight for the batter to ferment.
  • In the morning give it a good mix and add in couple spoons of water to make it pourable and keep aside until paniyaram pan gets heated up.

Follow the below procedure to make Uniyappam

  • When the paniyaram pan is all heated up, add a tsp of ghee in each cavity and pour the batter until it reaches the 3/4th of each cavity and cover and cook for 2-3 min on medium flame.
  • Now open the lid and when the batter is little firmed upon top give a turn and roast them for another 3 min until they golden brown on both sides.
  • Serve warm with a drizzle of ghee on uniyappam.

Notes

  1. Add in some chopped nuts in the batter for little crunch, if you like.
  2. You can use only oats or ragi flour, by adjusting the measurements like taking either 1 cup of ragi flour or 1 cup of oats to 1 cup of rice.
  3.  Add in some fennel seeds to give it a nice nutty aroma.