Monday, March 28, 2016

Chickoo Khajoor Appo.


Chickoo Khajoor Appo / Sapota Dates Appo ........ for today's Naivedyam .... 


I simply love experimenting and making different types of appos, be it sweet or spicy. Somehow to date, touch wood, I have been successful in my attempts of making different types of appos and they have turned out well too being very spongy in texture. Addition of any pulpy fruits is healthier twist as then there is absolutely no need of adding any coconut gratings nor much of any sweetener in making of the appos. I have successfully tried out strawberry, guava, ripe jackfruit, wheat etc. of the sweeter kind of appos while I have used urad and various other combinations for the normal breakfast variety too. It is a pleasure to see the appos come out well without breaking, burning or hardening etc. When they flip off easily, it means ~ Eurekha ~ you have cracked the right consistency and mixture of the batter.


I like offering different flavoured Appo as Naivedyam to my Ishta Devata Ganapathi and I would like to think even he get pleased with different flavours and choices.


As Chickoos are in season I have this time prepared Chickoo Khajoor (Sapota Dates) Appo as Naivedyam. I used Khajoor for sweetening the appos here so that I could cut off a little bit on sugar. You can leave out khajoor if not available and add sugar instead too. So enjoy these healthy appos. Gampapa looks happy ....... So will all of you.












Wash 3 large sized chickoos properly. Wipe them dry, cut off the top edge and cut it into halves. Remove the center seeds and the white sticky flesh portion also and discard them. Chop the chickoos into small pieces. You can remove the outer skin if you wish. I have not. 


Put the chickoos in a mixer along with ½ cup of dates syrup or 15-20 dates (center seeds removed) and ½ - 1 cup of sugar with ½ cup of water and grind to a smooth paste. Use less sugar if using readily available dates syrup as they contain sugar in them too. I used the dates syrup and ¼ cup of sugar only. But if you need it sweeter you can add up to ½ cup. Do check the the sugar before addition as if the chickoos are very sweet, you will need lesser and vice versa. The mixture should be very smooth. Remove in a vessel and add ½ cup of wheat flour, 1 cup of fine rava and 1/3 tsp of cooking soda and mix well. Leave aside for 10-15 minutes. The rava will absorb the water and may turn out thicker. In which case, if too thick add some water and if too thin add in some rava. The mixture should be thicker than Idly batter consistency.


Heat the appo pan with ½ tsp of ghee / clarified butter in each of the dents. When hot pour a large tablespoon of the batter into the moulds. Cover with domed lid and cook on medium heat till evenly browned on the bottom side. Gently run a blunt knife on each of the mould / dents edges to loosen the appo. Gently flip over and cook on the other side too. Remove and repeat the procedure with the remaining batter. Serve as it is or with a dollop of melted ghee if desired.

No comments:

Post a Comment

Thanks.