Glossary U

Unniappam refer to a sweet and fluffy  fried rice flour fritters from Kerala. It is a popular  sweet snacks from Kerala, India  which is made from a mixture (batter)  of rice flour, ghee (clarified butter), molasses (jaggery ) and mashed ripe plantains/bananas. It is fried by pouring the batter in the traditional cast iron mould called Appa Karal or Appakaram. They are usually  used as an offering for temples in Kerala.

Unniyappam is one of the  popular snacks in India, particularly in Kerala during some festivals like Onam, Eid, Christmas, and many more festivities.  . They can also be eaten during  teatime snacks/tea snacks or Nalumani Palaharam, a Malayalam term for a  kind of snack  served at  4:00 in afternoon where tea is usually served.

 

In Malayalam, Unni means "small" and Appam refers to "small rice cake".

Unniappam is also spelled Unniyappam.

 

Unniappam

Malayalam is the language spoken mainly in the southern Indian state of Kerala by about 38 million people.

 

Unniappam


A list of books about the topic Unniappam

Ura Maki  refers to Japanese inside out Maki rolls which means the rice is on the outside of the Nori wrapper. 

Ura Maki is very different from the traditional Maki as the vinegared rice is on the outside of the sea kelp wrapper known as Nori in Japanese.  

Maki are layers of raw or cooked fish or shellfish, vegetables and vinegared rice wrapped on a sheet of dried sea kelp (Nori)  rolled into cylinder shape  then cut into pieces

Udang is the Indonesian word for "shrimp".

Udang Goreng refers to "Fried shrimp" in Indonesia.

Unleavened refers to the descriptor for any baked goods made without a leavening agents to give them volume, such as yeast, baking powder or baking soda.

Ukha refers to Russian fish soup known as the Mother of all Russian soups. Ukha ismade from fresh fish with spices. Small fishes like ruffs, perches were used to make soup strong and to give it a specific smell. Boiled tenches, sheat-fish, burbots were added in an already cooked soup to make it "sweet and tender". Cinnamon, cloves and pepper were principal spices. It is not difficult to cook Ukha. But real Ukha must be cooked on the fire or at least on the oven.

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