SABUDANA PATTIES is a famous "Vrat" / fasting recipe. You can have it as a starter or a fresh snack during fasting days or even treat yourself if you are not fasting.
Dry roast peanuts with the skin on, let it cool properly. Then grind it to a coarse texture.
In our house we have this delicacy mostly as a fasting treat during agiyaras, navratri, and other such occasions. As kids I remember we used to have these even while we were not fasting.
Sabudana Patties is a crunchy melt in the mouth delicacy. Serve warm with chilled yogurt and cilantro chutney. The patties recipe is quite simple and easy to make.
INGREDIENTS
1/4 cup peanuts OR nuts/seeds of your choice
a heaped cup sabudana
1 Potato boiled and mashed
cilantro / coriander
1 tsp cumin seeds
2 -3 green chilli
1 inch ginger
amchur powder ( optional )
salt
sugar ( optional )
lemon juice
oil
Makes 6-7 medium sized sabudana patties.
PROCEDURE
This recipe requires some pre-preparation for good soft sabudana patties. Firstly, rinse sabudana under normal tap water. Then soak sabudana overnight in normal tap water in a broad flat bottom container. The next morning drain the excess water and keep the container covered till the sabudana swells to double or more than its original size and seems a bit transparent than its original color.
Sabudana/Tapoica Soaking Tips
To expedite the soaking process, you can soak the sabudana in hot water leave it soaking and covered for two - four hours, then drain the excess water through a colander till you get the desired transparent texture.
Boil potatoes and keep ready. Even this process can be done in advance and kept ready to reduce prepping time.
Dry roast peanuts with the skin on, let it cool properly. Then grind it to a coarse texture.
Once the soaked sabudana is ready take it in a mixing bowl, mash in the potatoes, add the coarse peanuts, chopped cilantro, roasted cumin seeds, green chillies and ginger finely chopped, lemon juice and salt, mix all well.
Form medium round balls and flatten between palms to form patties. Make patties of all the mixture likewise and keep ready.
Heat a nonstick pan OR a cast iron skillet. Once heated apply cooking oil and put the patties one by one over medium flame to cook evenly. Do apply more oil as required.
Shallow fry all the patties a golden brown color on both sides.
Yay!!! it's ready ... Cannot wait to grab a bite.
Variations to this recipe
- Here I am shallow frying the flattened patties.
- Sometimes I deep fry the flattened patties instead of shallow frying as above.
- You can also form round balls instead of flattening the patties and deep fry them in oil.
- Nowadays the appe pan or paniyaram pan is more popular, so you can even make round balls and crisp these in less oil if you have one.
Here is a pic of appe pan / paniyaram pan.
Picture Source : Google.
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Here is a list of more travel friendly snacks :
3 comments:
Thanks for lovely recipe with detailed information nice photographs
Hi Heena, would the appam maker work on an electric stove? Thanks, Veena
Yes it would, heat the appam maker properly for best results before putting any batter in.