Sabudana Appe with Paneer Filling
The paneer/kaju filled sabudana appe is a lowfat version of the traditional fried sabudana vada.
Ingredients
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!