Beetroot sabudana appe

Name: Beetroot sabudana appe
Total time: 2400 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 (1 cup) soaked sabudana (4-5 hours); 1 boiled & mashed potato; 3/4 cup grated potato; 1/4 cup peanut powder; 2 finely chopped green chillies; 1 tbsp finely chopped coriander; 1 tsp sugar (optional); 1 tsp lemon juice; Salt to taste; Oil for greasing and cooking appe

Deepa Rupani @dollopsbydipa

અમદાવાદ

Beetroot Sabudana Appe (Paniyaram) is a colourful, delicious and healthier twist on the traditional sabudana vada. Instead of deep-frying, these mini vadas are cooked in an appe pan with very little oil, turning perfectly crisp outside and soft inside.
The combination of soaked sabudana, mashed potatoes, earthy beetroot and roasted peanut powder gives a wonderful texture and natural pink colour. Balanced with green chillies, lemon juice and a mild sweetness, these bite-sized appe are perfect for fasting days, evening snacks or festive appetisers.
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Deepa Rupani @dollopsbydipa

Saved

Ingredients

40 minutes

4 servings

1 (1 cup)soaked sabudana (4-5 hours)
1boiled & mashed potato
3/4 cupgrated potato
1/4peanut powder
2finely chopped green chillies
1 tbspfinely chopped coriander
1 tspsugar (optinal)
1 tsplemon juice
Salt to taste
Oil for greasing and cooking appe

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Steps

40 minutes

1

In a mixing bowl, combine mashed potato, soaked sabudana, grated beetroot and peanut powder.
Add green chillies, coriander, salt, sugar and lemon juice.
2

Mix everything gently. If the mixture feels too moist, add extra peanut powder for binding.
Grease your hands lightly and make small lemon-sized balls.
3

Heat the appe pan and add a few drops of oil in each cavity.
Place the prepared balls into each mould.
4

Cook covered for 3–4 minutes on medium flame.
Turn each piece gently and cook till all sides turn crisp and slightly golden.
Serve hot.