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5 from 4 votes

Sourdough Unniyappam

Delicious Indian traditional snack made with sourdough starter, jaggery, semolina and banana with touch of cardamom.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dessert
Cuisine: Indian
Keyword: Sourdough Unniyappam
Servings: 10 servings
Calories: 215kcal
Author: Swathi (Ambujom Saraswathy)


  • 1 cup/220g Sourdough Starter
  • ¾ cup /150g Jaggery Use brown sugar instead
  • ¾ cup /140g Semolina Rava
  • 1 medium banana mashed
  • ¼ tsp or 5 cardamom pods crushed
  • ¼ cup /50g water
  • 1/8 tsp of baking soda
  • ½ cup Peanut oil for frying


  • Melt Jaggery with ¼ cup of water and sieve with a strainer, to remove impurities if any are present.
  • In a bowl mash the banana into a puree with a masher and set aside.
  • In a large bowl add starter, melted and strained jaggery, semolina flour, baking soda and crushed cardamom, to make a thick pancake batter. Keep it aside for 30 minutes.
  • Heat oil in appakara (like Aebleskiver Pan and when it ready (around 365F) add batter to the mold. As one side ready (after 3 minutes) turn and cook the other side also (4 minutes). Remove it from the appakara when a skewer comes out clean. You can also use a spoon to transfer the cooked unniyappam. Transfer to kitchen towel to remove excess of oil. Repeat the process until the entire batter is finished. Enjoy



If you are using brown sugar then add a pinch of salt to the batter.


Calories: 215kcal | Carbohydrates: 27g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Sodium: 14mg | Potassium: 66mg | Fiber: 1g | Sugar: 17g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg
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