Recipe – Sabudana Appam / Sabudana Vada in Appe Pan

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Prep Time: 5 Hours

Cook Time: 15 Minutes

Serves: 4


  • Sabudana (Sago): 1 cup
  • Potato: 2 medium sized, boiled, peeled and mashed
  • Peanut: ¼ Cup
  • Rock salt: 1 ½ Teaspoon or to taste
  • Black Pepper Powder: ½ Teaspoon
  • Ginger: ½ Teaspoon, crushed or paste or finely chopped
  • Green chili: ½ Teaspoon, crushed or paste or finely chopped
  • Curry Leaves: 4-5, chopped or crushed
  • Coriander Leaves: 1 tablespoon, chopped
  • Lemon Juice: ½ tablespoon
  • Oil: 1 tablespoon


  • Appam pan


  • Soak sabudana for 4 hours. Drain all excess water and keep in the sieve for 10 minutes so all excess water will be removed.
  • Dry roast the peanuts. Let it cool and grind coarsely.
  • In a large bowl, mix soaked sabudana, mashed potato, grinded peanut, salt, black pepper powder, ginger, green chili, curry leaves, coriander leaves and lemon juice.
  • Toss everything well and make a smooth dough. If require, use 1 more boiled and mashed potato.
  • Divide the dough into 14 equal portions. Roll each portion into ball. Rolled ball size should not be bigger than the appe pan molds.
  • Place the appam pan on heat.
  • Grease all molds of the pan with oil (¼ teaspoon oil in each molds).
  • Fill each mold with the Sabudana balls.
  • Cover the pan for 3-4 minutes in medium heat.
  • Flip all appams using a pointed wooden spatula.
  • Drizzle few drops of oil over it and cover again for 2-3 minutes.
  • Remove the cover. Increase the heat.
  • Cook for another 2-3 minutes, flipping sides, until golden brown and crispy all around.
  • Take them out on a kitchen napkin.
  • Repeat the process until all sabudana appams are done.
  • Serve with tomato sauce and green chutney.

Cook’s Note

  • You may use regular salt instead of rock salt other than fasting days.

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