Ingredients
- Ripe Mango or Mango Puree : 2 medium sized mango or 2 cups of Puree
- Whole Wheat Flour : 3/4 cup
- Rice flour (lightly roasted) : 1/4 cup
- Sugar : 1 cup (more or less as to taste)
- Black Sesame Seeds /Ellu : 1/4 tsp
- Milk or Water : 1/4 cup (optional )
- Coconut bits /Thenga kothu : 3 tbsp or as needed
- Cardamom Powder : 1/4 tsp
- Salt : a pinch
- Ghee : 3 tbsp
- Coconut Oil or Ghee for frying
- Peel the skin off the ripe mango and cut into medium pieces, make a smooth puree with sugar (or) 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 (cast iron mould pan) /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!
Notes :
If you prefer fluffier appam then add baking powder/soda,but here I haven't added anything to the batter. Adding baking soda consumes more oil. Leaving 1hr aside helps the batter to ferment nicely.
To reduce the amount of batter sticking on to the cast iron mould pan/appa karal, let the pan heat up a bit before adding the oil. Let the oil heat again before adding the batter.
The heat should be kept uniform throughout the process on medium heat.If you increase the heat the inside may not cook properly and gets browned faster. If you cook at low flame, the oil consumption will be more.
These keep for a couple of days after which they spoil.
