Mambazha Unniyappam/Mango Unniyappam


Mango puree:  2 cups

Whole wheat flour: ¾ cups

Rice flour (lightly roasted): ¼ cup

Sugar: 1 cup

Black sesame seeds (Ellu): ¼ tsp

Milk or Water: ¼ cup (optional)

Coconut bits : 3 tbsp

Cardamom powder: ¼ tsp

Salt: A pinch

Ghee: 3 tbsp

Oil: For frying

Method: Add sugar to the mango puree and mix well. Set it aside. In a frying pan, fry coconut bits until it becomes light brown and then add sesame seeds, fry it and remove from fire. In a bowl, add wheat flour, lightly roasted rice flour, fired coconut slices, cardamom powder, and sesame seeds along with ghee and combine well. Pour the mango puree into this mixture and mix well adding little water or milk if needed. Make a thick batter. Keep this batter aside for 30 mins in a tight container. If the batter becomes too thick, add little milk to make it of the right consistency. Place the mould pan on the stove, and pour equal amounts of oil into each round. When hot, simmer the flame and pour half ladle  of batter into each round. Now increase the flame and allow them to cook. Flip the appam to the other side using a fork. Once the unniyappams  are brown on both sides, remove them from the pan and allow them to drain on paper towels. Repeat the process with the rest of the batter. Serve and enjoy!

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