Step-by-Step Instructions

1. 1.Prepare the Semolina Mixture

   In a bowl, add 1 cup of semolina. Pour in 1 cup of milk and mix well. Let the mixture rest for 30 minutes to allow the semolina to soak up the milk.

2. 2.Add Mango Pulp

   After the semolina mixture has rested, add 150g of ripe mango pulp to it. Mix gently and let it rest further until the jaggery syrup is ready.

3. 3.Prepare Jaggery Syrup

   Place 250g of jaggery in a pot on the stove. Add 1/2 cup of water and heat until the jaggery completely melts and forms a syrup. Once melted, turn off the flame and let it cool slightly.

4. 4.Blend the Batter

   Transfer the semolina and mango mixture to a mixer grinder. Strain the jaggery syrup into the mixer grinder to remove any impurities. Add 1/2 teaspoon of cardamom powder and 1/2 teaspoon of cumin seeds. Blend everything until smooth and well combined.

5. 5.Final Batter Preparation

   Pour the blended batter into a bowl. Add 1/4 teaspoon of salt and mix well. Let the batter rest for another 30 minutes to 1 hour.

6. 6.Prepare Flavoring

   Heat a small pan and add 1 tablespoon of ghee. Once the ghee melts, add 2 tablespoons of chopped coconut pieces. Fry the coconut until it turns light golden brown. Then, add 1 teaspoon of black cumin seeds and mix briefly. Immediately switch off the flame and let the mixture cool down.

7. 7.Combine Flavoring with Batter

   Once the fried coconut and black cumin mixture has cooled, add it to the prepared mango unniyappam batter. Mix thoroughly until all ingredients are evenly distributed.

8. 8.Fry the Unniyappam

   Heat an unniyappam pan (appam chatti) on medium heat. Pour coconut oil into each mold, filling it about halfway. Add a small amount of ghee to each mold for enhanced flavor. Once the oil is hot, pour the batter into each mold, filling it about halfway. Fry until the unniyappams puff up and turn golden brown on one side.

9. 9.Flip and Finish Frying

   Carefully flip each unniyappam to cook the other side. Continue frying until both sides are evenly golden brown. Remove the cooked unniyappams from the pan using a stick or spoon and place them in a strainer to drain excess oil.

10. 10.Serve

    Your soft and delicious mango unniyappams are ready to serve. Enjoy!