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Sweet, fluffy, pan-fried dumplings featuring the unique flavor of ripe jackfruit. This traditional Konkan delicacy is made with a rice batter, sweetened with jaggery, and scented with cardamom. A perfect tea-time snack!
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.
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.
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.
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.
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.
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.
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Sweet, fluffy, pan-fried dumplings featuring the unique flavor of ripe jackfruit. This traditional Konkan delicacy is made with a rice batter, sweetened with jaggery, and scented with cardamom. A perfect tea-time snack!
This indian recipe takes 70 minutes to prepare and yields 4 servings. At 429.4 calories per serving with 5.23g of protein, it's a moderately challenging recipe perfect for snack or dessert or breakfast.
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.
Remove the cooked Ponsa Appo from the pan and transfer to a serving plate. Serve immediately while they are warm and fluffy.
Add 2 tablespoons of finely chopped cashews or almonds to the batter before resting for a delightful crunch.
Replace half of the jackfruit with one ripe banana (mashed) for a different flavor profile and softer texture.
Add a pinch of dry ginger powder (sonth) or nutmeg powder along with the cardamom for a warmer spice note.
Replace half of the jaggery with date paste and use whole grain rice for a more fibrous option.
The combination of rice and jaggery provides a quick and sustained release of energy, making it a great snack to combat fatigue.
Jackfruit and coconut are good sources of dietary fiber, which aids in digestion, promotes gut health, and helps in maintaining regular bowel movements.
Jaggery is an unrefined sugar that retains minerals like iron and magnesium. Jackfruit provides potassium and Vitamin C, contributing to overall nutritional intake.
Ponsa Appo is a traditional sweet snack from the Konkan region of India, particularly popular in Mangalore. 'Ponso' means jackfruit in Konkani, and 'Appo' refers to a small, round, pan-fried dumpling. It's made from a batter of rice, ripe jackfruit, jaggery, and coconut.
Ponsa Appo is a traditional sweet treat. It offers energy from carbohydrates and some fiber and vitamins from jackfruit. However, it is high in sugar from jaggery and is shallow-fried, so it should be enjoyed in moderation as part of a balanced diet.
One serving of Ponsa Appo, which is about 4 pieces, contains approximately 335 calories. This can vary based on the sweetness of the jackfruit and the amount of ghee used.
While an appe (paniyaram) pan gives them their characteristic round shape, you can make small, thick pancakes (like uttapam) on a regular non-stick tawa or skillet. The texture will be slightly different, but the taste will be just as delicious.
Yes, you can grind the batter (without adding rava) and store it in an airtight container in the refrigerator for up to 24 hours. Add the rava, salt, and cardamom powder and let it rest for 30 minutes just before you plan to make the appos.
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat them in a microwave for 20-30 seconds or on a tawa over low heat until warm before serving.