Sweet Appo / Sweet Paniyaram / Godu Appo

Sweet Appo/Appe/Paniyaram are sweet dumplings which is often offered as naivedhya/naivedyam to Lord Ganesh during Ganesh Chaturthi. There are many varieties of sweet appo. Some prepare with raw rice/ dosa rice, some prepare using wheat rawa, wheat flour and many other. Actual recipe of the appo has freshly grated coconut which gives a very soft texture and enhances the taste.

In this recipe, I have used only 5 ingredients. Yes!! You heard it right! And the result was very soft and spongy appos. Thanks to my mom for the recipe. She told me to add baking soda. But I skipped it. And use Ghee for frying the appos.

So let's start the recipe.

Look at the perfect texture

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Sweet Appo/ Sweet Paniyaram /Godu Appo

Yield: Makes 35 Appos

Author: Namitha Shenoy

Prep time: 4 H & 30 MCook time: 3 MTotal time: 4 H & 33 M

A sweet dumpling made of raw rice, jaggery and puffed rice, flavored with cardamom powder and fried in ghee.

Ingredients:

• Dosa Rice / Raw Rice - 1 cup
• Puffed Rice / Murmura - 1 cup
• Jaggery - ¹⁄₂ to ³⁄₄ cup
• Cardamom powder - 1 tsp
• Ghee for frying

Instructions:

1. Wash and soak dosa rice for at least 30 minutes.
2. After 30 mins, drain off the water and add it to blender.
3. Wash puffed rice. Squeeze out the water and add it to blender with rice.
4. Adding ¹⁄₄ cup water, grind to a smooth paste.
5. Now add jaggery, (I added more than ¹⁄₂ and less than ³⁄₄, So add according to the sweetness you want)
6. Grind again without adding water,
7. Now transfer to a bowl. Stir continuously in one direction for a minute. The consistency of the batter should be pouring consistency like dosa batter.
8. Add cardamom powder and mix well.
9. (If you don't have time and want to prepare instantly, then add a pinch of baking soda. Mix well. Immediately fry the appos.)
10. I prefer to rest the batter for at least 4 hrs at room temperature. So cover and rest for 4 - 5 hrs.
11. After 4 hrs, Heat a appo pan/paniyaram pan on high flame. Once its hot, reduce the flame. Add ¹⁄₂ tsp of ghee in each pits.
12. Before pouring the batter, Mix well once.
13. Now pour ³⁄₄ pit with the batter. Sprinkle some ghee. Cover and cook for 1-2 minutes. (on low flame)
14. After a minute, gently flip the half cooked appos. (You can see some uncooked batter. But its ok. That gives the spherical shape to the appos)
15. Sprinkle some ghee and let it cook for 1-2 minutes.
16. After 2 minutes, insert a skewer or a toothpick and check if the center of the appo is cooked. (If it comes out clean, then the appo is done.)
17. Remove gently and transfer to a plate.
18. Continue the same process with the remaining batter,
19. Serve hot or cooled at room temperature. Tastes even better the next day.

Notes:

Make sure the flame is low throughout the process of making appos. Since jaggery is added, it gets burnt very quickly. If you feel the batter is thin, then add 1-2 tbsp of wheat flour and mix well without lumps. I suggest to rest the batter for 4-5 hrs. And dont rest more than that as well. Batter will turn sour and appos wont taste good. Use only ghee to fry these appos. You can store these at room temperature for 2 -3 days.

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