Goad Aappe is a traditional dish from the NKGSB cuisine of Karwar. These are sweet and are basically made using rice and some coconut and jaggery, hence the name goad aappe which means sweet paniyarams. This is a dish which my mom and her siblings relished in their childhood!

This cuisine basically makes use of rice, coconuts and jaggery on a large scale in their cooking, especially the sweet dishes. As in other cuisines, where milk is used for sweet dishes, in the NKGSB cuisine it’s the coconut milk that is always used!

In this particular recipe, you will notice that flattened rice has been added. This is because, the addition of jaggery makes the batter a bit loose and the flattened rice soaks up the water and helps to thicken it!

For some more sweet dishes from the NKGSB cuisine of Karwar, do take a look at the following recipes too….

  1. Hashaale
  2. Kalingadaacho Goad Polo (Watermelon Surnoli)
  3. Paatolyo
  4. Karwar Style Madgane With Rajgira And Oats

Here’s the recipe for the traditional Goad Aappe….

Prep Time : 15 min

Cooking Time : 13-15 min

Serves : 28 Aappe

Cup Used : 200 ml


  • 1 1/4 cups Raw Rice
  • 1 cup Flattened Rice (Pohe/Pohaa)
  • 1/2 cup Fresh Grated Coconut
  • 1 1/4 cups Jaggery …. Approx
  • Salt To Taste
  • 1/2 tsp Cardamom Powder
  • Homemade Ghee As Required For Roasting The Appe


  1. To make Goad Aappe, first rinse the raw rice atleast twice and then soak it in sufficient water for about 6-7 hours.
  2. Next, drain the soaked rice grains and set aside.
  3. Soak the flattened rice in some water and quickly drain it out.
  4. Transfer it to a mixer grinder and add the grated coconut drained rice grains as well.
  5. Add about 1/4 cup of water and grind these ingredients to a smooth paste.
  6. Add a little more water while grinding, only if required, as the batter becomes a bit loose in general after the addition of jaggery.
  7. Next, add to it the jaggery and a little salt. Grind this mixture again to get a smooth mixture.
  8. Transfer it to a colander and cover with a lid. Set aside overnight to ferment.
  9. Next, just before making the aappe, add the cardamom powder and mix well.
  10. To make these goad aappe, heat a paniyaram pan and add some homemade ghee to it.
  11. Pour a little rice mixture into each hollow and cover and cook on medium heat till each aappe rises slightly.
  12. When the aappe are well roasted on the bottom side and cooked on the top, drizzle some more melted ghee on the top of each aappe and flip them.
  13. Cook further till slightly browned on the flipped side too!
  14. Serve these traditional, delicious aappe for breakfast or for an evening snack!

Author: tastyrecipesfrompooja

An artist by nature, I love painting, travelling to different places and photographing nature, gardening, crochet, reading, etc. It's my nature to give my best to anything and everything I do. From a person who could cook very few dishes..... I have converted myself to a person who now can cook varied dishes! I like perfection in all my work. Reading a lot of recipes, watching different famous chefs' cooking shows on television and observing their methods, techniques and tips very closely and studiously ....is what has made me a very good cook today. Though there are numerous recipes I haven't tried my hand at..... there are many other in which I have gained exerpertise only by trial and error! I still watch all interesting cookery shows on TV to gain more knowledge on cooking techniques of other cultures from here and abroad!! Nowadays, I have started adding healthy twists to my dishes as and when I can without compromising on their original taste. Started this blog to share a few recipes of mine with all other cooking enthusiasts! Happy cooking to all! πŸ˜ƒ


  1. So tempting and looks delicious.. I want to try different kind of appe but don’t’ have appe pan.. hopefully soon get it and try these delcious bites

    Liked by 1 person

    1. Thank you so much 😊 You should surely buy an appe pan. It’s very useful when you want to fry some koftas in very little oil. I’ve used it to make some soya balls for a sandwich and they turned out so yum & crisp inspite being less oily!


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