Mambazha unniyappam

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Mambazha unniyappam


Cooking Time

Preparation Time :30 Min

Cook Time : 20 Min

Total Time : 50 Min


Serves : 20
  • 2 nos ripe mango

  • 3/4 cups wheat flour

  • 1/4 cups rice flour

  • 1 cups sugar

  • 1/4 tsp black sesame seeds

  • 1/4 cups milk

  • 3 tbsp coconut bits

  • 1 tsp cardamom powder

  • 1 pinch salt

  • 3 tbsp ghee

  • 2 cups coconut oil for frying


  • 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
  • add the sugar to the mango puree and mix well
  • Set it aside
  • 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
  • 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
  • Pour the mango puree into this mixture along with little milk or water and mix well
  • Make a little thick batter
  • Keep this batter for 30 minutes to 1 hour in a tight container
  • 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
  • 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
  • Each rounds should be half full
  • (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)
  • When hot simmer the flame and pour half ladlefuls of batter into each rounds
  • Now increase the fire to medium and allow the appams to cook,pour oil in the rounds whenever needed
  • 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
  • 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
  • Allow them to drain well on paper towels and repeat the same process to make the rest of the appams
  • Cool them to room temperature
  • Serve and Enjoy