Sweet Appe (Godu Appo)

Sweet Appe (Godu Appo)

Aren't they cute? Tasty, sweet, rice puff pancakes. They're called sweet appe & are called as godu appo in Konkani, famously known as sweet kozhi paniyaram in South India, paddu or guliappa in Kannada.

Make them for your kids and I'm sure they'll love them. I loved them since childhood. Eat hot appe with lots of ghee and sugar on top. And if you do not have a sweet tooth, savour sweet appe with a spicy coconut chutney or make them mildly sweet.

The batter used to make sweet appe is same as the one used to make godu polo/surnali. The batter is cooked in a special pan called as appe pan or paniyaram pan. Sweet appe tastes great when the batter is well fermented, so grind the batter 8-9 hours ahead of making appe. Here is one of the many ways to prepare delicious, sweet appe.  


Ingredients:

  • 2 cups of rice
  • 1/2 cup of beaten rice
  • 2 tablespoons of fenugreek powder or 1 tablespoon of fenugreek seeds
  • 2 tablespoons of cooked rice
  • 1/2 cup of powdered jaggery
  • Salt to taste
  • A pinch of turmeric

Serves: 2

Preparation Time: 50 minutes


Method to prepare the batter:

1. Soak rice for atleast half an hour. After soaking, wash the rice well and drain all the water.

If you are using fenugreek seeds instead of fenugreek powder then soak them along with rice.

2. Grind together soaked rice, fenugreek seeds/powder, cooked rice, beaten rice, jaggery into a smooth paste using as little water as possible. We need a thick batter.

Add jaggery according to the sweetness you desire.

3. Transfer the ground batter into a vessel, add salt, turmeric and mix well. Check and adjust salt. 

4. Keep the batter aside closed and let it rest for a minimum of 8 hours. During the resting time, fermentation takes place. The batter rises overnight so use a bigger vessel to hold the batter.

The more the batter ferments/rests the better. You'll then have soft, fluffy appe. Salt added, fastens fermentation during the resting period.

5. The batter gets fluffy and airy after overnight fermentation. It is then ready for you to make soft, fluffy appe.

6. If the batter is too thick and doesn’t fall off the ladle, then add about 1/2 cup of water to the batter and mix well.

7. Heat up an appe pan or paniyaram pan. Grease the cast iron appe pan with enough oil so that appe's don’t stick to it. Or add 1/2 teaspoon of oil into each cavity of the pan. If you're using a non stick pan then skip the greasing step.

8. Into the cavity of hot pan add batter up until 3/4 of the cavity and cook it closed on a medium heat.

Medium heat ensures it cooks uniformly on the inside too. The fermented batter rises on cooking and fills up the cavity of the appe pan. If you fill the cavity upto the rim, the batter tends to overflow out of the cavity.

9. Once the bottom of the appe is completely cooked, the top part of appe changes in colour completely. That's when it's time to flip them.

10. Drizzle oil on top of appe's and flip them.

11. Cook them on the other side on a medium flame until it's cooked through and is golden brown. 


Serving suggestions:

1. Serve hot appe with lots of ghee on top and with a coconut chutney.

2. Serve hot appe with lots of ghee and sugar on top.

3. Or serve hot appe with loads of butter and enjoy!


Find more Konkani cuisine breakfast recipes here.


Tags: Paddu, guliappa, kuzhi paniyaram, appe, appo, godu appo, Konkani cuisine, Konkani food, Konkani recipe, Sweet, rice puff pancake, GSB Konkani recipe, vegan, vegetarian recipe, South Canara Konkani recipe, Konkani cooking, GSB Konkani cuisine.