Unniyappam with Dark Chocolate Filling: A Decadent Twist on Tradition

What is your most cherished festival memory? For some, it is the aroma of ghee-roasted sweets wafting from the kitchen and the bliss of sharing home-made goodies with family and friends. Vishu, the Malayalam New Year, is such a festival that unites people in joy. Celebrated on the 14th or 15th of April, Vishu is the beginning of something new, full of rituals such as Vishukkani, prayers, and, of course, a lavish feast.

Of all the sweets made on Vishu, Unniyappam is closest to the heart. Those tiny, crispy jaggery and rice fritters, flavored with ripe bananas, coconut, and ghee, are a mouthful of tradition in every bite. A must-have in temple offerings and festive feasts in Kerala, Unniyappam is not merely a food item—it's a sign of prosperity and sharing. Though the traditional version is ageless, incorporating dark chocolate as a filling can make this old sweet even more sinful. The fusion of warm jaggery, overripe bananas, and a molten chocolate core is an ideal blend of tradition and contemporary indulgence, and it becomes an irresistible Vishu snack.

Recipe for Dark Chocolate Filling Unniyappam

Ingredients:

• 1 cup raw rice (soaked for 2-3 hours)
• ¾ cup jaggery (melted and strained)
• 1 overripe banana (mashed)
• ¼ teaspoon cardamom powder
• ¼ teaspoon dry ginger powder
• 2 tablespoons grated coconut
• ½ teaspoon baking soda (optional)
• ½ teaspoon black sesame seeds
• ½ cup water (according to batter consistency)
• Ghee for frying
• 50g dark chocolate (broken into small pieces for filling)

Method:

Grind soaked rice to smooth batter with minimal water. Add melted jaggery, mashed banana, cardamom, dry ginger powder, grated coconut, sesame seeds, and baking soda. Mix well. Heat ghee in appam pan (paniyaram pan) and fill each mold with a spoonful of batter. As it begins to cook, add a piece of dark chocolate in the middle and top with more batter. Cook on low-medium heat until golden brown. Serve warm, letting the dark chocolate filling produce a luxurious contrast to the classic Vishu sweet.

7 Tips for Unniyappam with Dark Chocolate Filling

Select Good Quality Dark Chocolate for the Filling

Use a minimum of 60% dark chocolate to keep the filling rich and mildly bittersweet. Dark chocolate counteracts the sweetness of jaggery and adds depth to the dish as a whole without dominating the original ingredients of Unniyappam.

Overripe Bananas for Natural Sweetness

The riper the banana, the better the Unniyappam. Overripe bananas contribute natural sweetness and moisture to the batter, minimizing the use of additional sugar. This also aids in getting a soft center while making sure the chocolate melts well.

Keep the Right Batter Consistency

The batter must be thick but pourable. If the batter is too watery, the Unniyappam will not keep its shape, and if the batter is too thick, it will not get cooked evenly. Gradually increase the water content and allow the batter to rest for 30 minutes for optimal results.

Cook on Low-Medium Heat for Even Cooking

Preparation of Unniyappam in low-medium heat helps the jaggery caramelize perfectly while maintaining the insides soft. When the heat is too high, the exterior tends to turn brown very quickly without the chocolate center getting melted.

Grease the Appam Pan Generously with Ghee

The ghee lends richness to Unniyappam, besides adding fragrance and preventing sticking. Grease every mold thoroughly before filling with batter to get a golden brown, crispy finish.

Garnish with Nuts for a Festive Look

To make the Unniyappam even more festive, top it with chopped almonds or pistachios when it's warm. The crunch of the nut's pairs well with the soft bite and gooey chocolate, making it an irresistible Vishu sweet.

Serve Warm for the Best Experience

Unniyappam filled with dark chocolate is best served hot, directly from the pan. The chocolate filling remains molten, providing an interesting contrast between the classic outer and rich inner components. Reheat gently prior to serving if required.