Godu Appo/ Sweet Paniyaram With Wheat Flour

Sankashti Chaturthi is an auspicious day dedicated to Lord Ganapati Bappa. This day is celebrated every lunar or Hindu Calendar month on the fourth day of Krishna Paksha [dark lunar phase or waning phase]. Sankashti Chaturthi which falls on Tuesday is considered highly auspicious and called as ANGARIKA/ ANGARAKI CHATURTHI. On this day, devotees observe strict fast for the entire day. Pooja of Lord Ganesh is performed after chandra darshan [seeing the moon] and later they end the fast by eating prasad food.  

My mom follows it religiously, fasts the entire day, performs pooja after sighting the moon and prepares godu appo or modak as neveidya to offer it to Lord Ganesh. I am not able to fast on these days, the only reason being I can't keep track of the dates as per Hindu calendar month. But I prepare godu appo regularly as a snack for kids or just to cater our sweet cravings on some days [with inclusion of jaggery, this appo is a healthy sweet]. 

Co-incidentally it was Angaraki this time, when I decided to prepare them [I was reminded by one of my friend during our phonic conversation]. So here is the recipe for Sweet /Godu appo prepared from wheat flour which does not require any fermentation.


1 cup wheat flour
1/2 cup grated jaggery
1/4 cup rawa [semolina]
2 tbsp grated coconut
2 mashed bananas
Fistful of raisins
Fistful of broken cashews
Cardamom powder [ 2 pods used here]
Pinch of soda
Water as required
Ghee 1 tsp + little extra to grease the pan moulds before pouring the batter in them


Take the jaggery in a bowl and add enough water to immerse the jaggery. Microwave it till the jaggery melts down. Strain the jaggery solution, collect it in a vessel and keep aside. [I opt for this step to remove any impurities if they are present]

Mix jaggery solution, mashed banana and grated coconut. [You can even grind it to a smooth paste]. Next add wheat flour, rawa, broken cashew pieces and raisins, elaichi powder. If need be there add little more water to make a batter without any lumps and of pouring consistency [cake batter types]. Add soda and a tsp of hot ghee to the batter and give a nice brisk stir. This will help the batter to become fluffy. Keep it aside to rest for 10 mins. 

Meanwhile take the special pan with concave shaped moulds, called as appe kayili. You can see the pan in the below pic. 

Add a drop of ghee in each section and heat it on low flame. Spoon out the batter into each mould. Fill upto 3/4th of the mould. Cover with a lid and cook on low flame till they become golden brown from all sides. Serve it warm with ghee or honey. 

1. If they are prepared as neveidyam, offer it as prasad to Lord Ganesh before serving them.
2. You can add pinch of salt to the batter
3. I have tried to use hindalium appe kayili/pan but have found that the best results are seen in non stick pans with less use of ghee/oil

Sending this entry to WTML  started by Gayathri

Happy Cooking !