BEETROOT SABUDANA APPE

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.

Prep Time: 20 minutes

Cook Time: 15–20 minutes

Total Time: 35–40 minutes

Serves: 3–4

Ingredients:

1 cup soaked sabudana (3–4 hours or overnight)

1 medium boiled & mashed potato

½–¾ cup grated beetroot

¼ cup roasted peanut powder

1–2 green chillies, finely chopped

2 tbsp chopped coriander

Salt to taste

½–1 tsp sugar (optional)

Lemon juice – 1–2 tsp

Oil for greasing the appe pan

Method:

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

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.

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

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.