Prep Time: 5 Hours
Cook Time: 15 Minutes
- 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.
- You may use regular salt instead of rock salt other than fasting days.