Ponsa Appo
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!
For 4 servings
8 steps. 20 minutes total.
- 1
Prepare the Rice: Wash the dosa rice thoroughly under running water 2-3 times
- a.Soak the rice in ample water for at least 4 to 5 hours, or overnight.
- 2
Grind the Batter: After soaking, drain the water from the rice completely
- a.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
Blend to a smooth, thick batter
- a.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
Rest the Batter: Transfer the ground batter to a mixing bowl
- a.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
Cook the Appos: Heat an appe or paniyaram pan over low-medium heat
- a.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
Cover the pan with a lid and cook for 2-3 minutes on low-medium heat
- a.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
Drizzle a little more ghee on top if desired
- a.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
Remove the cooked Ponsa Appo from the pan and transfer to a serving plate
- a.Serve immediately while they are warm and fluffy.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use very ripe, sweet, and fragrant jackfruit for the best flavor. The quality of the jackfruit is key to this dish.
- 2The batter consistency is crucial. It should be thick like idli batter. If it's too runny, the appos will be flat and oily.
- 3Resting the batter after adding rava is an important step for texture. Don't skip it.
- 4Cook on low to medium heat to ensure the appos are cooked through to the center without burning the outside.
- 5If you don't have dosa rice, you can use any short-grain rice like Sona Masoori.
- 6For a richer flavor and aroma, use ghee for frying instead of oil.
Adapt it for your goals.
Nutty Crunch
Add 2 tablespoons of finely chopped cashews or almonds to the batter before resting for a delightful crunch.
Banana FusionBanana Fusion
Replace half of the jackfruit with one ripe banana (mashed) for a different flavor profile and softer texture.
Spiced AromaSpiced Aroma
Add a pinch of dry ginger powder (sonth) or nutmeg powder along with the cardamom for a warmer spice note.
Healthier VersionHealthier Version
Replace half of the jaggery with date paste and use whole grain rice for a more fibrous option.
Why this is on our healthy list.
Natural Energy Source
The combination of rice and jaggery provides a quick and sustained release of energy, making it a great snack to combat fatigue.
Rich in Dietary Fiber
Jackfruit and coconut are good sources of dietary fiber, which aids in digestion, promotes gut health, and helps in maintaining regular bowel movements.
Source of Minerals
Jaggery is an unrefined sugar that retains minerals like iron and magnesium. Jackfruit provides potassium and Vitamin C, contributing to overall nutritional intake.
Frequently asked questions
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.