Monday, July 6, 2020

PONSA APPO (JACKFRUIT APPO)


PONSA APPO (JACKFRUIT APPO)

Yesterday, we celebrated the festival of Guru Poornima during which I offered what we call "Ponsa Appo" (in my mother tongue, Konkani) as naivedhya.



In Konkani, Ripe Jackfruit is called "Ponosu". This is called "Hallasinu Hannu" in Kannada, Phanas in Marathi and Gujarati, and Chakka in Malayalam.  We make numerous dishes using ripe jackfruit such as Ponsa Polo, (Jackfruit Dosa).

Ripe jackfruit has many health benefits as well.

Appos are typically made for breakfast or as a snack. Elsewhere in this blog, you will find recipes for the usual Appos, and for Godu (Sweet) Appos.

The amount of jaggery depends on your taste and the sweetness of the jackfruit being used. I used 2/3 cup as the jackfruit was very sweet. Please remember that an excess of jaggery could lead to the appos getting burnt.

My "Appe Kayili" or Appo Pan has 11 sockets. With this batter I was able to make two batches of Ponsa Appos.




Ingredients:
  • Ponosu ( Ripe Jackfruit), chopped, 3/4 cup
  • Raw Rice, 1 cup
  • Freshly Grated Coconut, 1/4 cup
  • Jaggery, grated, 2/3 cup
  • Cardamoms, 2
  • Baking Soda, a pinch
  • Salt, 1/4 tsp 
  • Ghee, as required to make the appos 

Method:

Wash and soak the rice for 2-3 hours
Drain the excess water

Remove the seeds from the jackfruit pods
Roughly chop the jackfruit pods and keep aside

Powder the cardamoms and keep aside

In a mixer jar, grind together the soaked rice, and the coconut gratings using the least amount of water possible, to a paste
To this, add the chopped jackfruit, and grated jaggery, and grind again to form a smooth batter adding very  little water if required ( as the jackfruit and the jaggery will leave their own juices).
The batter should be a little thick but of pouring consistency
Transfer to a bowl, add the powdered cardamom, salt and baking soda. Mix well
The batter for the appos is ready.
There is no need to ferment this batter and the appos can be made immediately .




To make the Appos:
Heat the special griddle/ appe kayili/ paniyarakkal on a medium low flame
When it is hot, add ghee to each of the sockets
When the ghee is hot, on medium heat, pour the batter in each of the sockets
Cover and cook for 2-3 minutes on medium/low flame
Using a skewer or knife, flip the appos carefully and fry the other side until they are fully done
Once they are cooked, take out the appos using a knife or the skewer
To check whether the appo is fully done, you can poke it with a skewer or knife
If it comes out clean, it means the appos have been fully done
Transfer to serving plate
Serve hot


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