Friday, September 13, 2013



Some months ago, I had given my recipe for "Appos" a common breakfast dish made of rice. Related to this, I had also shared Niya Prakash's recipe for "Cabbage Onion Sanna Appos." 

Today I share with you my recipe for another type of Appos. These are sweet and hence are called "Godu ( which means sweet in Konkani) Appos."

I find that many make Godu Appos using wheat flour, but I learnt, from my mother, to make Godu Appos using rice and have given the recipe accordingly.

They are most often used as naivedhya before Ganesh Puja so I made them for the Ganesh festival we celebrated recently.

While the ingredients are different, the method of cooking the Godu Appos is exactly the same as that for the other Appos mentioned above, except that for Godu Appos, we would use ghee as against oil used for the other Appos.

  • Raw Rice, 1 cup
  • Grated Coconut, 1/2 cup
  • Grated Jaggery, 2/3 cup, or as per taste
  • Beaten Rice (Poha), (thin variety) 2 tbsp
  • Cardamom Powder, 1/2 tsp
  • Ghee, as required
  • Water, for grinding
  • Salt, a pinch
Wash the rice and soak it in water for about 2 hours and drain out the water. Keep aside.
Soak the beaten rice in 1/2 cup of water and do not discard the water.
In a mixer, grind the coconut gratings, jaggery, rice, and beaten rice, with a little water, to form a thick batter but of dropping consistency.
To this add a pinch of salt, and cardamom powder.

To Make The Appos:

Heat the special griddle/appe kayli/paniyarakkal on a medium low flame
When it is hot, pour about 1/2 tsp of ghee in each of the sockets. If you like to have a lot of ghee, you can go up to a little less than 1/4 of each of the sockets.
When the ghee gets heated, pour the prepared batter to fill each of the sockets.
Cover and cook for 2-3 minutes on low flame
Using a skewer, flip the appos carefully and fry the other side
Once the appos are cooked, take them out using a skewer
Serve hot


  • Take care not to overfill the sockets with the batter
  • If you are not sure whether the appo is cooked, you can poke it with the skewer to check
  • Keeping the appo for too long on one side results in it getting burnt. Flip to fry the other side at the right time
  • When the appos turn a golden brown, you know they are well cooked.

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