This is a sweet with old world charm and does not get made much in Mumbai homes. So I sat at her feet to learn the recipe and she eagerly shared it. Like all women her age she has to be prodded about the ingredients, gently asking how much of this or that did she use. They tend to assume that we would know and most measures are andaze, so I tried to measure out.
2 glasses raw rice
2 ripe big bananas
2 handfuls beaten rice/ pohe
1/8 kg jaggery
1/4 teaspoon baking powder
1/4 cup bits of cashew nut
1/2 teaspoon cardamom powder
ghee for roasting
Wash and Soak the raw rice for 2-3 hrs in water.
Drain and grind together the soaked plump rice, coconut, banana and pohe with minimum amount of water. It should be a thick batter.
Now this is a real tip from the sugran, jaggery has to be molten in a vessel with 2 tablespoons of water to get rid of the raw smell. Then cooled and added to the rest of the batter. Now add the baking powder, mix well and let the batter rest for an hour.
Just before you start cooking the Appe in the mould add the cardamom powder and cashew bits in the batter and mix well. About 1 tablespoon batter sits well in each cell of the appe pan. Roast it with ghee. Cook on one side then flip with a fork and cook on the other side.
Let the them cool a bit and then enjoy.
This recipe is for 50 Appe. One can halve the recipe or quarter it to get 25 or 12 Appe. They freeze well and can be made in advance. Just zap up in the microwave before serving to get back succulent Appe.
GAS 2008 (God Appe standards patented by gourmet yours lovingly) say they should be spongy, sweet, and cooked well right to the center. The aroma of cooked ripe banana and cardamom brings the old world charm right back to you.