Sabudana Appe with Paneer Filling

A healthier version of the fried sabudana vadas made tastier by filling them with paneer and kaju. Indian traditions encourage fasting to cleanse the body and mind. During this time the food consumed is very simple and minimalistic and grains are usually avoided.

Though I have made sabudana vadas before, never tried them in an appe pan, although I am happy to say,they were just as crunchy as their fried counterparts and the filling of paneer in the vadas just tasted heavenly.

You can also make these without the paneer filling, or just fill with dry fruits,either way they will taste delicious and a great snack to have while fasting.

Here is my compilation of over 10 Vrat/Fasting recipes and Navratri Parshad-Halwa,Chana and Puri.

Here is the written recipe followed by the pictorial recipe-

Sabudana Appe with Paneer Filling

Aanchal Gupta

The paneer/kaju filled sabudana appe is a lowfat version of the traditional fried sabudana vada.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Course Vrat/Fasting/Breakfast/Snack

Cuisine Indian

Servings 15 -16

Ingredients

  

1x2x3x

For Sabudana Vada

• 1 cup sabudana/sago washed and soaked overnight
• 3 medium potatoes boiled
• 4-5 Green chilies chopped
• 1/4 cup cilantro
• juice of 1/2 to 1 lime/lemon depending on size
• salt to taste I used about 1 tsp

For Paneer Filling

• 1/2 cup/50 gms paneer crumbled
• 1 tbsp Cashews/kaju finely chopped
• 1 tsp ginger finely chopped
• 1-2 tsp cilantro chopped

Instructions

 

For sabudana vada

• Wash sabudana well and soak overnight in fridge with water which is 1 inch above the sabudana.
• Next morning,Sabudana should feel soft when pressed.place in strainer for 30 minutes to an hour to drain all water.
• Boil potatoes and place on a paper towel to remove excess water.
• Mix sabudana,potatoes,salt,cilantro,lemon juice and green chilies into a smooth dough.

For Paneer Filling

• Mix all ingredients for the filling and set aside

For Stuffed Appe

• Divide sabudana dough into 15 balls.
• Wet or oil hands and flatten the sabudana ball into a flat disc on the palm of your hand.
• Place a small amount of filling in the middle of the disc.
• Bring the disc together,such that the filling is in the center and it is a smooth ball.
• Heat Appe pan, put some ghee/oil in each cavity and brown and crisp on both sides.
• These take time to brown and crisp.

Notes

Its important that there is no moisture in sabudana or potatoes. Microwaving potatoes may eliminate any moisture in them. I boiled in a pressure cooker, cut in half and placed on a paper towel.I prefer to keep a bowl of water to wet my hands,while working with sabudana.

Tried this recipe?Let us know how it was!

Here is the step by step pictorial recipe-

Soak sabudana in a shallow pan,overnight in refrigerator

Next morning sabudana should be almost double in size

Place in a strainer for 30 minutes to an hour to remove excess water

Assemble and mix the ingredients for paneer filling and sabudana vadas

take some sabudana mixture on your palm and flatten it

Place some paneer filling in the centre

Shape into a smooth ball

Crisp and brown on both sides in an appe pan

Enjoy with green chatni

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Aanchal