Sabudana Appe

Ingredients

• Sabudana – 1 cup
• Water – about ¾ cup for soaking
• Boiled potato – 1 large, cooled and mashed
• Roasted peanuts – ¼ cup, coarsely ground
• Green chilli – 1, finely chopped
• Cumin – 1 tsp
• Coriander – 2 tbsp
• Lemon juice – 1 tsp
• Salt – as needed
• Oil or ghee – for the appe pan

Method

1. Rinse and soak sabudana for 4 to 6 hours using only enough water to soften the pearls.
2. Check that a pearl crushes easily with no hard centre, then drain any remaining water for 10 minutes.
3. Mix with cooled potato, peanut, chilli, cumin, coriander, lemon and salt. The mixture should hold together when pressed.
4. Heat an appe or paniyaram pan over medium-low heat and brush each cavity lightly with oil.
5. Shape small balls that fit the cavities without being packed tightly. Place one in each cavity and cover.
6. Cook for 3 to 4 minutes until the underside is set and golden. Turn each appe with a skewer or spoon.
7. Cook the second side uncovered for another 3 to 4 minutes, turning once more if needed for even colour.
8. Break open the first appe to check that the centre is hot and set, then serve immediately with chutney or curd.