2 years ago, when I posted the uDida appe recipe, I promised I would post this version with kabba(sugarcane) rosu(juice). But one or the other thing kept me posting this. I can’t believe it took me so long.
PaDDu(Kannada), appe(Konkani), ponganalu (Telugu), paniyaram(Tamil), unniyappam(Malayalam), is one of my all time favorite breakfasts. While growing up, these sugarcane versions were prepared only during season when someone who grew them gave the juice to us. These are grown only in few fields and the juice is used to make sugar. Two things which were staple when we got the juice was this one and a special chakli. We also liked to drink the juice spiced with ginger, lime juice and green chilies.
Luckily we have an Indian grocery store nearby which serves fresh sugarcane juice. They usually spice it up, but I always take pure juice to make this appe. My parents brought a nice feather-weight appe kayli(the pan in which these are made) and I have been making these or the other simple appe very frequently. I love these non stick pans because I use only a drop of oil in them (for taste). These can be taken out from the nonstick pan so easily. I also love the aluminum version that I had in India. Traditionally cast iron pan is used and people say the appe made in the cast iron pan tastes great compared to those prepared in any other kind of pans. I never felt any change in taste so far. I don’t prefer the cast iron pan because the batter sticks to the pan and to avoid sticking, we need to add a lot of oil. I have seen aayi struggling with such pan, she now uses the aluminum version, which gives superb results. So if you can find, buy the aluminum pan which has same thickness as cast iron one..
1 cup rice
1/2 tea spn fenugreek seeds
1 cup fresh/frozen coconut
3/4 cup poha/avalakki
1 and 1/2 cups sugarcane juice
2 tbl spns jaggery
2 tbl spn cashew pieces (optional)
1/2 tea spn cardamom powder
Sugarcane juice and jaggery needs to be adjusted according to taste and consistency.Ghee taste better than oil since these are sweet.
Soak rice and fenugreek seeds for about 4-5hrs.
Soak the poha in juice for 5-6mins. Grind this with all other ingredients(except cashew, cardamom and ghee/oil) to a thick batter. Do not add water, if required, add extra juice. The consistency should be of idli batter.
Mix chopped cashews in the batter and make appe immediately.
Serve with asafoetida chutney or anything you like.
Serves : 3-4
Preparation time : 30mins
PS: The batter does not need fermentation. If left out long, it becomes sour. So if you want to make the batter in the night and use it next day, keep it refrigerated.
Sugarcane juice gets spoiled easily. So keep it refrigerated. If it needs to be used after 1-2 days, then boil it and then refrigerate.