Naivedya: Sweet Appe

Nothing shouts coastal cuisine than an abundance of coconut in it. Other than seafood, that is. But we are still in the festive mood and so lets just stick to the coconut part. If I had any doubts regarding the role coconut plays in our life, they are crushed to smitterens every time I ask my mom for a traditional recipe. And it was replayed again when I asked for the recipe of Goud(Sweet) Appe (dumplings?). These appe are the traditional naivedyam offered to Ganpati during the Chavathi festival. They are made of, among other things, coconut and jaggery which seems to be a recurring theme in all the forms of prasad that is offered to this diety. Of course, growing up they were not my favorite things but as is the case with things, once they were no longer present I missed them. I asked my mom for the recipe so that I could recreate it this year. Now we are all familiar with the way moms tend to dispense recipe nuggets. However, with traditional recipes like these which are made once a year, my mom has exact proportions for all the ingredients except they are in coastal cuisine lingo.

Do you all remember basic geometry theorems? You have one-line theorems that you have to prove using other one-line theorems that could be proved using the current theorem you are trying to prove? You do? Good. Because deciphering the recipe is almost the same. Of course, there are some basic assumptions.

First, the ingredient list.

“Ekka Narla-ka, ek Kilo Goud aNi ek Kilo Rawa”


For one coconut, one kilo jaggery and one kilo rawa.


1) One coconut = gratings of one coconut.
2) Size of said Coconut = medium.
3) Any konkani worth his/her salt would know what a medium coconut is. (Have I not taught you anything, O clueless child of mine?)

Procedure Part 1.

Narla Vatooche, goud ghalnu melNu yevve tai vatooche. Kadeke rawa ghalnu ek pati ghundache


Grind coconut, add jaggery and grind till everything is mixed. Finally add rawa and blend once to mix.


1) 1 kilo Jaggery = 1 kilo jaggery grated.
2) Cardamom not mentioned is cardamom included.
3) Grind coconut = grind coconut till just enough.
4) Any konkani worth his/her salt would know how much is just enough. (Have I not taught you anything, O clueless child of mine?)

Procedure Part 2.

Don ghante puNi bareen kaNu dAvarche. Maagiri hoguru Ujjari toLNu kadche.


Keep aside for at least two hours and deep-fry on a low flame.


1) Deepfrying Fat = Ghee.

The last one is the best because she manages to give the most important tips for the recipe in one sentence. One, to let the mixture rest and two, to deep fry on a slow flame. How do you know when it is cooked? Any Cook worth his/her ……

—-Sorry Mom—–

Goud Appe

The biggest challenge after deciphering the recipe was to convert it into cup measures. Even though I have access to a coconut, the necessary implements for grating it and the enthu to grate it, the output from those proportions would still take us weeks to finish off. The second problem was the deepfrying the mixture. There is essentially no binder ingredient (like flour) in this mixture and it depends on the rawa absorbing all the liquid from the coconut and jaggery to help keep it together. The resting period goes a long way in achieving that. I have cribbed about my bender before and I do it again. In my kitchen, it is doing a job it is not engineered to do. Extra liquids go a long way in achieving this. More liquids means more trouble for the mixture to bind together. So, I decided to forgo the deepfrying to actually making them like appe. Which means access an Aebleskiver pan or the japanese takoyaki pan or the appam pan is essential.

Recipe :

Grind in a blender/ mixie, till the gratings seem like an homogenous mixture and not separate grains

2 cups Coconut gratings

using water, only as required. Once done, add

2 1/2 cups of jaggery, grated

and blend till the jaggery disintegrates. Add

1/2 tsp Cardamom/Elaichi powder, fresh always good.
1 cup Rawa/Sooji

and blend once just to mix everything together. Remove to a bowl and set aside to rest for at least 2 hours. I kept it for 4 hours.

Heat the appam pan. Lower flame to medium-low. Pour

1 tsp melted ghee, in each depression

When the ghee heats up, add

2 tbsp of the mixture, in each depression

This needs to be done very gently, be careful of the splattering ghee. Cook uncovered till the mixture on top changes color. Gently turn the appe over. You might have to slightly scrape the sides of each depression to do that. I use a small knife for the scraping and a spoon to turn it over. Cook until the other side browns up. Remove and drain on paper towels.

This recipe yields 32 appe. This post also joins the Festive cooking series: Ganesh Chaturthi at The Yum Blog.


16 thoughts on “Naivedya: Sweet Appe

  1. Vee, goud Appe bhari like dista and that too with tuup should be delicious. Ani procedure bhari like explain kella. Makka megele Ammale udgaasu aaile.

    Wai nave. Everytime I hear an amchi conv, it brings up the memories, too. Ah…

  2. tugelya appyale recipe polune wadala matha chya ganpati feast chi yaad yevka….ah! i am trying to talk amchegele konkani…being a GSB from goa ,trying is all ic an do….heheheh

    Hey, you got it!. well almost. the yaad would be uDgaas and the feast would be “jevaN”. But the feast sounds so much more right.

  3. Vee:
    UR amazing!
    what a perfect translation of a perfect explanation! I was visualizing my grandma explaining it to my aunt! :-))
    Had some appe yesterday (my SIL made); but yours looks more delicious! Will have to try this recipe – since we already have the appe kayali :-)) (we just need the time to make it!)

    Thank you for sharing!


    you are going to get into a lot of trouble with your SIL for saying that. Hope “ti kayli kaanu tigele maateri ghaleshna” 🙂

  4. loved your translations – and the “cardamom” assumption is something that happened during janmashtami – my mom dint mention over phone and “foolish” me dint assume that cardamom is by default included.

    everything in these handed down recipes is “kannalavu” (tamil) or “measured by the eye” 🙂

    thanks for the entry.

    You are welcome, Lakshmi. Yes, Kannalavu is true. She does try to tell me in ways that I can recreate it in my kitchen, but you know she would just like to do it in her kitchen. 😀

  5. Haha..thats a nice writeup as usual Vee. These days I have clearly told mom to give me recipe measures in cups :). Poor mom is getting more and more careful :).

    Your appe looks great. I didn’t know they were made for Ganesh festival. I have kayli, so I will try these sometime soon.

    Knowing you Shilpa, I bet you have already tried, tested and bettered them. I am so late replying to all comments. Yes, even my mom makes the effort these days. But her first version is always the ‘traditional Mom’ version 😀

  6. I love these!! i’d avoid the deep frying step and use ‘appey patra’ any time!!
    Thanx to ur Mum for the recipe!!

    Yes, even my mom loved that part when I told her. Oh btw, no way, it uses less fat this though. It is just cleaner, with less headaches.

  7. Vee…I was to blog next on this 😀 but my main concern was how to convert ” todey udda ghaalunu garrr ani vattuka” frm my amma…there is no cup, saucer or any measure for that matter..” toddeeeeeeeee soyi ghalka..kalle nave.” — vai amma phoorai kalle..sakadai tode tode chad kornu..kaderi matya vatunu lepu lavka haave–ek mushti etc pashi makka barobari measure di naa..kasane amma…..BLAST frm mom on my dialogues.. in Harry potter lingo — HOWLER! Hee… I will blog about this Godu Appo soon..tks for effortive conversion!! better than any online conversion! LOL! (amma uses a little pohu i guess for binding part rest all same!)

    😀 😀 Hilarious. Especially, the “matya vatunu lepu lavka” part. Also, “Potli karnu galle banduka” . That was a patent whenever we said we didn’t want to finish dinner. I use it on Aayush and he gets totally scandalized. I love it.

  8. LOL… tell me more abt getting recipes from amma 😉 now i have become strict and ask her to give measures in tsp, tbsp and cups as i can never decipher what handful, kilos and little of this and little of that means 😉 i say, even the best of detectives will fail to solve this type of problems 😀
    appey looks delicious. i am still on a hunt for appey pan.


    Yes, they give the recipe as they would to a person as experienced as them in the kitchen. But, it is worth trying to decipher it because they are such valuable recipes. The thing with naivedya items is traditionally they are made like “ek narla appe che naivedya” or something like that. So the recipes always start with atleast one coconut. Re, appey pan, try the local korean store, I got mine from there.

  9. Hi Vee..kaali haave godu appo kello..khello..haaha. Cherduani bhaari ruchi ghevunu khelle, 3-4 at one go! ..thks tukka itle layak kornu tugele ammale halta covert cornu cup measure divuchyaka! (hey i particularly like those two words –almost invisible words u hv typed just abv or b4 the appya snap! I too have to end a real conversation wt my amma same way! 😉 especially ran-pa talks antu) Tc…tku!!! Dilsey !! The outer crust was crisp and soft inside! Gr8 recipe na?

    Tugele cherduani khalle, bhari khushi jalle makka. It is for the kids that we make the effort isn’t it? Megele ammaka sorry mhalleri, ti megele kaan dhartali. “America wachuni bhari thank you, sorry mhanu shiklya”!. 😀 I was just making sure she is mad at me for saying sorry and not for pulling her leg on her recipe sharing techniques. Distraction, you know. 😀

  10. Vee,
    That is lovely translation the way your mom explains how we have to find out the hidden meaning. I enjoy your writing style with Aamchigele flavor more than recipe. They always explain as if they are talking to their similar experience level counterpart. Like thode meeat phaffudi, thode laaan kornoo maosolu sarai(on Pathrade paan), etc. But it is a sweet explanation based on their everyday routine. I think Our Konkani language is sweeter in Talking (and very few curses!!!) than other 4-5 languages I know such as Hindi, Marathi, Gujerati etc.
    Today I bought one appe Kayli with aluminum dome shaped lid w/knob from China town in Oakland, CA for $6 (also available in Thai stores in LA Hollywood area).

    Tomorrow I am going to try appe recipe from above or from Shnta’s (website: another subcontinent ) or Shilpa’s(Aayi’s…) recipe based on what I have ingredients in my kitchen. BTW I have pictures of authentic Pithli (brass) pedavan(similar to you have SS) in which my wife made Patholi in Haldi paan last Saturday Chavathi day.
    As I made a comment on Shilpa’s blogsite about modak that S. Kanara-ites or who settled in Bombay from there like your family make Patholis and Appe during Chavathi and not Modak.
    I might upload Picture of Pedavan ( gift from my eldest brother during our marriage) on your e-mail which you can post if you wish. I am not a IT pro as few of you Konkani blogsite hosts!


    I am so sorry I haven’t checked my blog in so long a time. I would love to upload the photo of the traditional pedavan. My email address is My appe kayali is also a japanese Takoyaki pan from the local south asian store. I didn’t buy the aluminum lid with it(which they sold sperately. That totally bugged me). I have a glass lid from another pan that fits it like a glove. I like it because I can see whats going on while the pan is covered. Awaiting your mail. And K.Boy, you would be surprised by the horrid curses an average m’lorean can use, all the while sounding like the sweet little boys they look like. Oh yes, you learn quite a few things being around a couple m’lorean cousins even if it was for two weeks at a time. We, bombayites, are lambs in comparison. 😀

  11. Pingback: Festival Cooking Series: Ganesh Chaturthi « The ‘yum’ blog

  12. wonderful publish, very informative. I’m wondering why the other specialists of this sector do not understand this. You should continue your writing. I’m confident, you have a huge readers’ base already!

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