Kabba Rossa Aappe (Sugarcane juice appams)

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Aappes are a traditional recipe of south India and made of shredded rice. In Konkani Kabbu means sugarcane and rossue means juice, so these aapes are made with sugarcane juice to sweeten them. My mother in- law  told  me that there are two types of sugar cane: one which is used for  raw-sugar  preparation, then other one is for jaggery preparation.

I have used the juice which we get in the city. The aappe made with this cane juice are light brown, while those made from jaggery cane are dark brown and taste better. 

Aappe preparation also requires a special pan [as shown below], which can be obtained in traditional Indian metal- shop

Aappes requires overnight preparation time.

Ingredients:
Rice -One and half cup
Shredded coconut-1 cup
Sugarcane juice - 2 cups
Jaggery -1 cup
Flattened rice [फोवू ]-1/4 cup
Salt-1 tsp
Cardamom pods -2
Cashew nut or ground nut (Ground nut should be soaked for 1 hr before adding ) : 5- 6 pieces


Method:
A day before baking aappes:

Soak rice in 1 1/4 cup sugarcane juice for about 3 to 4 hrs.


Soak flattened rice in 1/4 cup sugarcane juice for about 1 hr before grinding. 

Grind rice along with remaining sugar-cane juice, shredded coconut, jaggery, cardamom pods and flattened rice to form the batter. Grind till the batter turns to coarse consistency like semolina/rava/sooji.  Don't grind it too fine, otherwise you will find it difficult while baking it in the aappe pan (tavo).

Next day:
Add salt and cashew nut or ground nut in the batter, then mix it throughly .
Heat aappe tava to medium hot.

Then take small quantity at a time and put it in tava on a low flame.

If u find the one side of it is cooked turn to other side.

Appe is ready to serve along with ghee or chutney.