Sweet Appe is a popular Korean dessert made with red bean paste, sugar, and milk. The dessert has been enjoyed for centuries throughout Asia.

Sweet Appe is a rice dish that is served in a sweet and savory sauce. It is a popular dish in the Philippines.

Aren’t they adorable? Rice puff pancakes with a sweet flavor. Sweet appe is also known as godu appo in Konkani, and sweet kozhi paniyaram in South India, as well as paddu or guliappa in Kannada.

Make these for your children, and I’m certain they’ll like them. They’ve always been a favorite of mine since I was a kid. Serve hot appe with a generous amount of ghee and sugar on top. If you don’t like sweet things, try them with a spicy coconut chutney or make them moderately sweet.

The batter for sweet appe is the same as the batter for godu polo/surnali. The batter is prepared in a pan known as an appe pan or a paniyaram pan. When the batter is fully fermented, sweet appe tastes wonderful, therefore crush the batter 8-9 hours before creating appe. Here’s one of the numerous methods to make a delectable, sweet appetizer.  


  • 2 quarts rice
  • 1/2 cup rice, beaten
  • 1 tablespoon fenugreek seeds or 2 teaspoons fenugreek powder
  • 2 tablespoons rice (cooked)
  • 1/2 cup jaggery (powdered)
  • season with salt to taste
  • Turmeric, a pinch

Serves: 2

Time to Prepare: 50 minutes

To make the batter, follow these steps:

1. Soak rice for at least 30 minutes. After soaking, thoroughly rinse the rice and drain all of the water.

If you’re using fenugreek seeds instead of powder, soak them in water with the rice.

2. Using as little water as possible, grind soaking rice, fenugreek seeds/powder, cooked rice, beaten rice, and jaggery into a smooth paste. A thick batter is required.

Add jaggery to taste, depending on how sweet you want it.

3. Pour the ground batter into a mixing bowl, season with salt and turmeric, and stir thoroughly. Salt should be checked and adjusted as needed. 

4. Cover the batter and let it aside for at least 8 hours to rest. Fermentation occurs during the resting period. Because the batter increases overnight, use a larger pot to store it.

It’s best if the batter ferments/rests for as long as possible. The result will be a delicate, fluffy appe. The addition of salt accelerates fermentation during the resting time.

5. After overnight fermentation, the batter becomes frothy and airy. Then you may create soft, fluffy appe with it.

6. If the batter is too thick and won’t come off the ladle, add approximately 1/2 cup of water and stir well.

7. Preheat a paniyaram or appe pan. Use enough oil to grease the cast iron appe pan so that the appes don’t cling to it. Alternatively, pour 1/2 teaspoon of oil into each of the pan’s cavities. If you’re using a nonstick pan, there’s no need to grease it.

8. Pour batter into the cavity of the heated pan until it fills 3/4 of the way, then shut it and cook on medium heat.

It cooks evenly on the inside as well, thanks to the medium heat. The fermented batter rises while cooking and fills the appe pan cavity. If you fill the cavity all the way to the rim, the batter will overflow.

9. When the bottom of the appe is fully cooked, the color of the upper portion of the appe totally changes. When that happens, it’s time to turn them over.

10. Drizzle oil over the appe’s before flipping them.

11. Cook on the second side over a medium heat until golden brown and cooked through. 

Suggestions for serving

1. Serve hot appe with a dollop of ghee on top and a dollop of coconut chutney on the side.

2. To serve, top the appe with a generous amount of ghee and sugar.

3. Alternatively, serve hot appe with plenty of butter and enjoy!

More breakfast dishes from Konkani cuisine may be found here.

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Sweet Appe is a new app that has been released by Godu Appo. It includes recipes from the South Canara region of Karnataka. Reference: south canara konkani recipes.

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