Ponsa Appo

Instructions

1. 1

   Prepare the Rice: Wash the dosa rice thoroughly under running water 2-3 times. Soak the rice in ample water for at least 4 to 5 hours, or overnight.

2. 2

   Grind the Batter: After soaking, drain the water from the rice completely. Transfer the drained rice to a high-speed blender jar. Add the chopped ripe jackfruit, grated jaggery, and fresh coconut. Add a few tablespoons of water to start.

3. 3

   Blend to a smooth, thick batter. The consistency should be similar to idli batter – thick enough to drop from a spoon but not runny. Add water one tablespoon at a time only if necessary to achieve the right consistency. This should take about 3-4 minutes.

4. 4

   Rest the Batter: Transfer the ground batter to a mixing bowl. Stir in the fine rava, cardamom powder, and salt. Mix until everything is well combined. Cover the bowl and let the batter rest for 30 minutes. This allows the rava to absorb moisture and swell, which gives the appos a lovely texture.

5. 5

   Cook the Appos: Heat an appe or paniyaram pan over low-medium heat. Add a few drops of ghee into each mold. Once the ghee is hot, give the batter a final stir and pour about a tablespoon into each mold, filling it up to 3/4 full.

6. 6

   Cover the pan with a lid and cook for 2-3 minutes on low-medium heat. The bottom should be golden brown and the edges should look set. Use a wooden skewer or a small spoon to carefully flip each appo.

7. 7

   Drizzle a little more ghee on top if desired. Cook the other side uncovered for another 2-3 minutes until golden brown and cooked through. You can check for doneness by inserting a skewer into the center; it should come out clean.

8. 8

   Remove the cooked Ponsa Appo from the pan and transfer to a serving plate. Serve immediately while they are warm and fluffy.