Mambazha unniyappam

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