We make Unniyappam during the festivals like Krishnastami, Thiru Kartikai etc. I had already posted some Unniappam Recipes earlier. Today’s recipe is little different from the traditional one.
Ripe Mango – 2 (medium sized)
Whole Wheat Flour – ¾ cup
Semolina (Rawa/ Sooji) – 3 tbsp
Sugar – ¾ cup (adjust to suit the sweetness of the Mangoes)
Black Sesame Seeds – ¼ tsp
Milk or water – as required
Cardomam Powder – ¼ tsp
Coconut (Fresh or dry- cut into small pieces) – 3 tbsp
Salt – tiny pinch
Ghee – ½ tsp
Ghee or Oil – for frying
Peel the skin of the Mangoes and discard. Cut the Mango into pieces and make a smooth Puree with Sugar.
Take the wheat flour and Semolina in a mixing bowl.
Add the Mango Puree and mix well. It may become too thick.
Add Milk or Water to make it a little thick batter.
Heat ½ tsp of Ghee in a mini frying Pan. Fry the Coconut slices in it and transfer it to the batter.
Fry the Sesame Seed. Let it pop up. Add this also into the batter.
Add Cardoman Powder, pinch of Salt to the batter, and mix well.
Close the bowl and allow resting for about 20 minutes. If the batter becomes too thick, add little Milk or water and mix well.
Heat an Appam Pathiram (Unniyappam Pan) and pour a little Ghee or Oil in each mold. When the Ghee or Oil becomes hot, simmer the flame. Pour 1 to 1 ½ tbsp of batter in each mold . Cook in medium flame. Once they are cooked, the sides will detach from the pan.
Flip each Unniyappam with a fork or back of a spoon and cook the other side also to a golden brown color. If required, drizzle some Ghee onto the Unniyappam. Flip once or twice to cook both the sides brown.
Transfer the Unniyappam to a paper towel so that excess Oil or Ghee will get sucked up by the towel. Serve hot or cold.
Once it becomes cool, it can be stored in a air tight container for a couple of days.
This dish does not require Eno or Soda while preparing the batter.
Do not allow full flame. The heat should be kept at medium level while cooking. If the flame is full, there is every chance that the outer side of Unniyappam will turn darker whereas the inner sides would remain uncooked.
If you have stored them, micro wave them for 30 to 40 seconds and then serve.