By: Nikita Nikhil
Crispy on the outside and soft inside, Sabudana Appe is a perfect snack, especially during fasting. Here's how you can make it easily using a paniyaram pan.
1 cup sabudana
3-4 potatoes, boiled
1/2 cup peanuts
1-inch ginger, grated
3 green chillies, chopped
Rock salt
1/2 cup coriander leaves, chopped
2 tbsp lemon juice
Ghee
Image Credit: iStock
Rinse sabudana and soak it in just enough water for 4-5 hours or overnight. Drain any excess water before using it in the recipe to prevent it from becoming sticky.
Heat a tawa and dry roast the peanuts until they turn golden and aromatic. Allow them to cool, then transfer to a mortar and crush them coarsely using a pestle. Set aside.
In a plate, mix soaked sabudana, boiled potatoes, crushed peanuts, ginger, chillies, salt, coriander leaves and lemon juice. Combine well.
Grease your hands lightly and take small portions of the mixture. Roll them into round balls, ensuring they hold their shape without breaking.
Heat a paniyaram pan on medium heat and grease each cavity with ghee. Place the sabudana balls into the pan and cover with a lid. Let them cook for a minute.
Once golden brown on one side, flip the appe using a spoon. Cook until evenly crispy. Serve hot with coriander chutney and peanut chutney!
For more sabudana recipes, click here:
Image Credit: iStock