Millets Mambazham Neyyappam | How to make Millets Mambazham Neyyappam

By Saras Viswam  |  1st Jun 2016  |  
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  • Millets Mambazham Neyyappam, How to make Millets Mambazham Neyyappam
Millets Mambazham Neyyappamby Saras Viswam
  • Prep Time

    30

    mins
  • Cook Time

    45

    mins
  • Serves

    10

    People

16

0





About Millets Mambazham Neyyappam

Unniappam is one of the pride recipes in Kerala. I know that Unniyappams may not be unique recipe but this Mambazha Unniappam is the unique one. And have you ever tasted this ? It is very easy to make and very tasty as well. Try out this and enjoy the heavenly taste of mango in unniyappam form.

Millets Mambazham Neyyappam is delicious and authentic dish. Millets Mambazham Neyyappam by Saras Viswam is a great option when you want something interesting to eat at home. Restaurant style Millets Mambazham Neyyappam is liked by most people . The preparation time of this recipe is 30 minutes and it takes 45 minutes to cook it properly. Millets Mambazham Neyyappam is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Millets Mambazham Neyyappam. Millets Mambazham Neyyappam is an amazing dish which is perfectly appropriate for any occasion. Millets Mambazham Neyyappam is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Millets Mambazham Neyyappam at your home.

Millets Mambazham Neyyappam

Ingredients to make Millets Mambazham Neyyappam

  • Samai rice / small millet 1/4 cup
  • Varagu rice / kodo millet 1/4 cup
  • Thinai / fox tail millet 1/4 cup
  • Hand pound rice 1/4 cup
  • Wheat flour 1/4 cup
  • Jaggery 1/2 cup
  • Mango puree from 2 mangoes (medium sized)
  • Cardamom powder 1/4 tsp
  • Refined oil or ghee for frying Neyyappams

How to make Millets Mambazham Neyyappam

  1. Wash and soak raw samai rice/thinai/varagu rice. Hand pound the rice together in enough water for half an hour.
  2. Drain the water, add jaggery and grind.
  3. Add the mango puree and the powdered elaichi and mix well.
  4. Batter should not be too watery nor too thick.
  5. Keep appa karai over the gas, pour 4 tbsp pure ghee and 4 tbsp pure refined oil in each mould and heat over the gas.
  6. When the oil is well heated simmer the flame. Pour 1 small ladle of the batter into each mould.
  7. After a minute using a sharp knife or an iron needle gently turn over the other side.
  8. Cook till it is golden brown on both sides.
  9. Prick with the needle and keep it over a paper towel to drain the excess oil.
  10. Millets Mamabazha neyyappam is ready to serve.

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