Sabudana Appe

Instructions

• Wash sabudana well under running water for 3-4 times.
• Soak the sabudana in enough water for an hour.
• Drain all the water from sanudana and cover and keep over night. Your soaked sabudana is ready.
• Take sabudana in a dish and mash it well.
• Add roasted peanut powder, potato, samo seeds’ flour, ginger-chili paste, cumin seeds, salt to taste, baking soda, sugar (Optional) and coriander leaves.
• Knead it into dough. You don’t need to add any water. If soaked sabudana is a bit dry, add about a teaspoon of water.
• Grease the appam patra well with oil and also add few drops of oil in each mold. Heat appam patra on medium heat.
• Roll the dough into small round ball or appe. Put one ball of dough in each mold.
• Cook until it becomes crispy underneath for about 3-4 minutes.
• Flip over. Add some more oil to each mold. Cook from another side until it gets deep golden color for about 3-4 minutes.
• Keep on rotating until each appam gets nice golden color from all sides.
• Once done take the appe out on a tissue paper.
• You can serve appe with coconut peanut chutney or raita or tamarind chutney.