Pumpkin Unniyappam


250 gm pumpkin/ mathanga
250 gm jaggery
1 cup raw rice / pachari
2 1/2 -3 tbsp plain flour
2 tbsp sliced coconut
1/2 tsp cardamom powder
1/4 tsp salt
1 tsp black sesame seeds
2 tbsp ghee
oil for frying


  1. Peel and chop the pumpkin into pieces and pressure cook it adding little water till soft and then mash it and keep it aside.
  2. Melt jaggery in a sauce pan adding about 3/4-1 cup of water, strain it and keep it aside.
  3. In a pan, add cooked pumpkin and melted jaggery and allow to boil well, stirring continuously. Switch off the flame and keep it aside to cool.
  4. In a blender, add drained rice and grind it adding jaggery-pumpkin mixture until smooth.
  5. Transfer to a bowl and add plain flour and mix well. Keep it covered for 4 hours.
  6. Heat ghee in a small frying pan and fry sliced coconut till light brown.
  7. Add this fried sliced coconut and sesame seeds to the batter and mix well.
  8. Add cardamom powder and salt and mix well.
  9. Heat oil in an unniyappam pan at medium flame.
  10. When oil becomes hot, pour a spoonful of batter into each hole and cook on low-medium flame till the sides gets cooked.
  11. Then turn it using a skewer or spoon gently and cook the other side until it turns golden brown colour and cooked.
  12. Remove from the pan and drain them on a paper towel…Serve hot..

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