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Mambazha unniyappam

Mambazha unniyappam


Cooking Time

Preparation Time : 30

Cook Time : 20

Total Time : 50


Serves 20

  • Ripe Mango 2 nos

  • Wheat flour 3/4 cups

  • rice flour 1/4 cups

  • Sugar 1 cups

  • black sesame seeds 1/4 tsp

  • milk 1/4 cups

  • coconut bits 3 tbsp

  • cardamom powder 1 tsp

  • salt 1 pinch

  • ghee 3 tbsp

  • coconut oil for frying 2 cups


  • 01

    Peel the skin off the ripe mango and cut into medium pieces,make a smooth puree with sugar If using store bought puree then,in a blow

  • 02

    add the sugar to the mango puree and mix well

  • 03

    Set it aside

  • 04

    In a small frying pan,Fry the coconut bits/thenga kothu in 3 tbsp of ghee till it become light brown in color and now add sesame, fry it and remove from fire

  • 05

    In a medium size bowl, add the wheat flour, lighty roasted rice flour, fried coconut slices and sesame seed along with remaining ghee in the pan, cardamom powder and combine well

  • 06

    Pour the mango puree into this mixture along with little milk or water and mix well

  • 07

    Make a little thick batter

  • 08

    Keep this batter for 30 minutes to 1 hour in a tight container

  • 09

    In the meantime if the batter has thicken up or is too tight, add milk or water to make it again to a thick batter consistency

  • 10

    Place the appa kaaral /unniyappam pan on the stove and pour equal amounts of ghee and coconut oil (about a tbsp of each) into each rounds

  • 11

    Each rounds should be half full

  • 12

    (Note The level of the oil in the pan will rise with the addition of the batter,consider this when you pour oil into the pan)

  • 13

    When hot simmer the flame and pour half ladlefuls of batter into each rounds

  • 14

    Now increase the fire to medium and allow the appams to cook,pour oil in the rounds whenever needed

  • 15

    Once cooked, the sides will detach from the pan and will start to rotate in the oil,if not with the help of a fork turn the unniyappam to cook on the other side to a golden color

  • 16

    Once the unniyappam are browned both on the bottoms and tops,remove them from the pan using a metal skewer or with a pair of forks/tongs

  • 17

    Allow them to drain well on paper towels and repeat the same process to make the rest of the appams

  • 18

    Cool them to room temperature

  • 19

    Serve and Enjoy



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