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
