RECIPE:
Ingredients
  • 1 cup sago/sabudana
  • 3 medium sized potatoes,boiled, skin peeled and mashed and kept aside
  • 1/2  cup roasted and coarsely ground peanuts(as per choice)
  • Sugar to taste( optional)
  • Salt to taste
  • 11/4th tsp cumin seeds,a small piece of ginger and 7 to 8 green chillies ground to a paste ( adjust chillies as per spice required)
  • 2 tbsp coriander  leaves finely chopped(optional,as many people don’t use coriander leaves on fasting days)
METHOD:
  • Place the sago in a colander and pass it through running tap water to let go of excess starch. Soak it in water just a little above the sago level for an hour. Then drain the excess water and keep covered for at least 6 hours.Do check it to make sure its softened. If not sprinkle a little water and turn it over as the sago has to be separate. Cover and keep aside.
  • When ready to prepare the appe uncover the sago , add mashed potatoes, peanut powder, cumin seeds and green chilli paste, chopped coriander leaves, salt, sugar and mix well. Try not to crush the sago much, so that the flavour of sago is retained.
  • Heat an appe pan, grease each depression with oil. Fill the sago mix into each depression. Cover and cook till golden and crisp. Uncover the pan, turn over the appe with a fork and fry till golden and crisp on the other side without cover.
  • Serve sabudana appe with chutney or sweet curds.
  • Sabudana appe taste best when served hot.
TIPS:
  • Add salt to the sabudana appe dough just before preparing the appe, because salt releases moisture and the appe dough will become soft. The dough should not be moist to get perfect crispiness.
  • If the dough is moist add a little waterchestnut flour(shingada pith).
Coconut chutney
RECIPE :
Ingredients
  • 1 cup grated coconut
  • A small piece of tamarind
  • 1/4th” piece of ginger
  • 2 to 3 green chillies(adjust to taste)
  • Salt to taste
  • 2 sprigs of coriander leaves
  • A pinch of asafoetida
For tempering
  • 2 tsp oil
  • 1 tsp cumin seeds
  • A pinch of asafoetida
  • 1 red chilly cut into pieces
  • 3 to 4 curry leaves
METHOD:
  • Grind coconut,asafoetida,green chillies,ginger,tamarind,salt, coriander leaves along with little water coarsely. Transfer to a serving bowl. In a seasoning pan, heat oil add cumin seeds.
  • When they crackle add asafoetida, dry red chilli and curry leaves and pour this seasoning over the chutney.
  • Serve this chutney with Appe, dosas, set dosas, pancakes etc.

 

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