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Mango nei appam
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Instant Mango Nei appam recipe

Easy to make Instant Mango Nei appam recipe
Prep Time15 mins
Cook Time25 mins
Course: Breakfast, Dessert
Cuisine: Indian
Servings: 14 appams
Author: Jeyashri suresh


  • 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


  • 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.



  1. If using fresh mangoes use 2 ripe mangoes.
  2.  Do not add cardamom powder as mango flavor will not be dominant.
  3.  Instant mango nei appam stays soft even after 5-6 hours.