Sabudana appe is a healthier version of sabudana vada which is cooked in appe pan and hence is not deep-fried. It gets cooked very quickly and requires very less amount of oil. Hence it is good option for those who are looking for guilt-free and vegan options for fast.
You can also check other fast (vrat/upvas) recipes:
Stepwise recipe to make Sabudana Kheer:
- Wash sago pearls (sabudana) 3 – 4 times in water.
- Soak sago pearls in 1 cup of water for 4 – 5 hours. Stir once or twice so that all the sago pearls get soaked uniformly. To check whether sago pearls have soaked properly, press a pearl between your fingers. If it gets smashed easily then they have soaked well. Drain the excess water.
- In a mixing bowl, mash or grate the boiled potato.
- Add soaked sabudana, 2 tablespoons roasted peanut powder, 1 teaspoon fresh lime juice, ½ tablespoon cumin powder (jeera powder) and ½ teaspoon rock salt (sendha namak). You can adjust the amount of salt as per taste.
- Mix everything well to form a dough.
- Take a small amount of dough and make lemon sized balls out of it. The size of the balls should be such that it fits the appe pan.
- Heat appe pan and add 2 – 3 drops of oil in each indent.
- Put sabudana balls in each indent. Cover and let it cook for 1 – 2 minutes over low flame till one side has become golden.
- When one side gets cooked, flip over and let the other side cook for 1 – 2 minutes. Add a few drops of oil if necessary. Likewise, cook sabudana appe thoroughly on all sides.
- Transfer the cooked sabudana appe on a plate lined with tissue or kitchen towel so that excess oil gets absorbed. Repeat the same process with other balls. Serve hot with upvaas(vrat) chutney.
Here is a complete stepwise photo guide on how to make sabudana appe
- ½ cup sago pearls (sabudana)
- 1 medium-sized potato
- 2 tablespoon roasted peanut powder
- 1 teaspoon ginger-chilli paste
- 1 teaspoon fresh lime juice
- ½ tablespoon cumin powder (jeera powder)
- 1 tablespoon coriander (chopped)
- ½ teaspoon rock salt (sendha namak) or as per taste
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Wash sago pearls (sabudana) 3 – 4 times in water. Soak sago pearls in 1 cup of water for 4 – 5 hours. Stir once or twice so that all the sago pearls get soaked uniformly. Drain the excess water.
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In a mixing bowl, mash or grate the boiled potato.
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Add soaked sabudana and 1 teaspoon ginger-chili paste.
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Add ½ teaspoon rock salt (sendha namak). You can adjust the amount of salt as per taste.
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Add 2 tablespoons roasted peanut powder.
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Add 1 teaspoon fresh lime juice.
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Add ½ tablespoon cumin powder (jeera powder).
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Mix everything well to form a dough.
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Take a small amount of dough and make lemon sized balls out of it.
-
Heat appe pan and add 2 – 3 drops of oil in each indent.
-
Put sabudana balls in each indent. Cover and let it cook for 1 – 2 minutes over low flame till one side has become golden.
-
When one side gets cooked, flip over and let the other side cook for 1 – 2 minutes. Add a few drops of oil if necessary. Likewise, cook sabudana appe thoroughly on all sides.
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Transfer the cooked sabudana appe on a plate lined with tissue or kitchen towel. Repeat the same process with other balls.
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Serve hot with curd or upvaas(vrat) chutney.
If you do not consume a particular ingredient during fast(vrat/upvas),
skip that and follow your family fast(vrat) guidelines.