Mango nei appam, Instant nei appam using ripe mangoes. Mango nei appam recipe with full video in Tamil and step by step instructions.
Traditionally nei appam is made by soaking the rice for few hours and grinding it. I have posted a few varieties of nei appam recipes in Jeyashri’s Kitchen. This year we didn’t get proper stock of Indian mangoes due to lockdown. I have tried a few mango recipes using the local variety of Mango but somehow I am not fully satisfied. A few weeks back I bought some Alphonso mango puree to make some Mango ice cream. But finally made Mango nei appams using the puree. You can use Fresh mangoes too. If using fresh mangoes for mango nei appam recipe, add 2 small ripe mangoes.
Usually we add ripe bananas to the Nei appam | Unniappam to get nice soft appams. Here mango will do the job. Even we are not adding baking soda as the mangoes will give soft appam.
Detailed recipe of how to make Instant Mango nei appam is given below. The idea to make this given by my reader Sangeeta. The nei appams turned out so well and we all enjoyed the mango dessert after lunch.
Check out – Millet nei appam, Instant nei appam, Karthigai appam, Jackfruit unniapam
Mango nei appam recipe
Instant Mango Nei appam recipe
Ingredients
- ½ cup Rice flour
- 1 tbsp Wheat flour
- 3 tbsp Powdered jaggery
- 1 cup Mango puree
- 2-3 tbsp Milk
- Salt a pinch
- 3 tbsp Ghee roasted Coconut bits
- 3 tbsp Ghee
Instructions
- In a mixie jar add ½ cup rice flour, 1 tbsp wheat flour, 1 cup mango puree, and 3 tbsp jaggery.
- I used store-bought alphonso mango puree. If using fresh mango add 2 small ripe mangoes.
- Adjust jaggery as per your taste.
- Grind everything well into a paste.
- No need to add any water, the jaggery, mango will give enough water.
- If needed add 1-2 tbsp of water.
- Once done transfer to a bowl.
- Add 2-3 tbsp milk to adjust the consistency. I used raw milk, you can use boiled cooled milk too.
- Add a pinch of salt and 3 tbsp ghee roasted coconut bits.
- Mix well.
- Heat appe pan | kuzhi paniyaram pan and add 2-3 tbsp ghee on each cavity.
- Pour the mango nei appam batter to all the holes.
- Cover and cook in medium flame.
- Once done on one side, flip it gently.
- Cover and cook in low flame for 2 minutes.
- Take out from the pan.
- Mango Nei appams are ready.
Notes
- If using fresh mangoes use 2 ripe mangoes.
- Do not add cardamom powder as mango flavor will not be dominant.
- Instant mango nei appam stays soft even after 5-6 hours.
- In a mixie jar add ½ cup rice flour, 1 tbsp wheat flour, 1 cup mango puree, and 3 tbsp jaggery.
- Use store-bought rice flour, homemade rice flour, or idiyappam flour too.
- I used store-bought alphonso mango puree. If using fresh mango add 2 small ripe mangoes.
- Adjust jaggery as per your taste.
- Grind everything well into a paste.
- No need to add any water, the jaggery, mango will give enough water.
- If needed add 1-2 tbsp of water.
- Once done transfer to a bowl.
- Add 2-3 tbsp milk to adjust the consistency. I used raw milk, you can use boiled cooled milk too.
- Add a pinch of salt and 3 tbsp ghee roasted coconut bits.
- Mix well.
- Heat appe pan | kuzhi paniyaram pan and add 2-3 tbsp ghee on each cavity.
- Pour the mango nei appam batter to all the holes.
- Cover and cook in medium flame.
- Once done on one side, flip it gently.
- Cover and cook in low flame for 2 minutes.
- Take out from the pan.
- Mango nei appams are ready. Repeat for the rest of the batter.
- If using fresh mangoes use 2 ripe mangoes.
- Do not add cardamom powder as mango flavor will not be dominant.
- Instant mango nei appam stays soft even after 5-6 hours.
