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.