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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.

   My favorite.. from childhood.My Aayi (Mother) use to prepare this once in 15 days.She used to tell us that eating dill leaves is very good for health.Some people who dislike the taste of sheppu in morning can have  it   for evening snack. It will take around 30 min for preparation .Can serve for 4

Ingredients:

Sheppu or Dill leaves - 40 leaves (~200 gms)

Shredded coconut-1 cup

Sooji rava or idli rava -1/2 cup

Jaggery-1 cup

Water-As required

Salt-1/4 tsp

Ghee-1/2 tsp

Method:

Clean Dill, separate the stem from leaves.

Cut dill  leaves in to small pieces.

Grind Dill leaves, jaggery, shredded coconut will little water.

Add rava to form a batter.

Take Pressure cooker container, grease it with ghee. Pour the batter in to container.

Now place the container in a pressure cooker .Don't put pressure regulator (aka सिटी ).

Place it for 20 min.

Sheppu Idli is ready to serve.

The famous Konkani recipe. Idlis are prepared by using small cups made of jack fruit leaves.The chlorophyll from jack fruit leaves imparts  flavor  ,which will give special taste to idlis. For 20 cups,  you need around 80 jack fruit leaves.The idlis so prepared is served along with sambar or chutney. The preparation has to be started a day in advance, since the batter has to be fermented.


Ingredients:
Jack fruit leaves - 80
Urad dal-1 cup
Dry thin sticks - For "sewing" the jack-fruit cups: Mainly coconut leaves sticks or curry leaves sticks.
Rice rava /suji (Idli rava)or wheat rava -2 cup
Water (1/2 to 1 cup) to prepare batter


Method for jack fruit basket:

4 leaves are required to form 1 cup.
Take two leaves first

Take one more leave in between and connect it using sticks.

Take one more leaves on other side and connect it using sticks

Take two leaves at a time and connect it using stick,make sure that all the edges are fully closed there is no hole in between.

Cut it as shown below.

If only a single leaf is left, fold it in a cone shape

Preparing the batter: Grind urad dal, along with rava and water. Add salt as per taste. Leave the grinded mixture in a vessel for 12 hours so that fermentation of the batter can take place.

Pour the batter in to jackfruit leaf cup .Cook it in  pressure cooker for about 15-20 min. Don't use pressure regulator. Remove the idlis, after allowing for the vessel to cool down. Enjoy the hot , steaming and Eco-friendly Idlis!!!

Ingredients:

Rice flour-2 cup
Shredded coconut-1 cup
Butter -3 tsp /Coconut water-1/2 cup
Salt -As per taste
Water- 1 1/2 cup
Method:
Be prepared  with 10  square pieces of banana leaves.

Take rice flour, shredded coconut, butter in a bowl. Go on adding water to form a thick batter.

Spread batter evenly on banana  leaves sheet,cover it by another banana sheet as shown below.

Heat the pan to medium hot ,then place the banana sheet over it.when it is cooked turn it to other side.

Remove the banana sheet and serve hot. 
This you can serve along with chutney. 

Ingredients:

Tomato -3

Onion- 1

Coconut shredded-1 cup

Coriander leaves- 3-4 twigs

Rice flour-2 cup

Gram flour-1 cup

Salt -As per taste

Water-2 cups

Method:

Cut tomato, onion and coriander leaves into small pieces.

To that add rice flour, gram flour, and salt.

Go on adding water to form a batter.

Place a tava (Plate pan) on the stove. When it becomes hot enough, take a small quantity of batter and spread evenly over it.

When one part is fried to golden brown turn to other side and fry it.

Tomato omlet is ready to serve.

This you can serve along with chutney or podi.

Take around 15 min for preparation

Ingredients:

Onion (कांदो )-1

Green chill(ओले मिर्संगा )-2

Coconut shredded (कंतिले सोयी  )-1/2 cup

Rice flour(तन्दाला पीटा )- 1 ½ cup

Water(उदा ) –As required

Banana leaves(केलि पाना )-Cut in to square pieces(15-15 cm)

Oil(तेला )-5tsp(Which you use for cooking)

Method:

Cut onion and green chill into small pieces, and then add shredded coconut and rice flour. Mix it thoroughly using water, to form a dough. Now grease the banana sheet will oil and spread the dough evenly on the sheet, and place it on pan (tava) .

If you won’t get banana leaves you can directly spread the dough on  pan (tava).Be care full while spreading it directly on tava  your hand might get burned so, keep the tava on low flame.
Onion roti is ready to serve.