Banana Sabudana Appe

 Ingredients

For Appe

2  bananas half-ripe

1/4 cup sabudana (tapioca or sago pearls)

1/4 cup grated coconut

1/4 cup paneer or homemade cottage cheese grated

2 tbsp millet flour

2 tbsp cranberries and raisins , finely chopped

2 tbsp peanuts , crushed\

1 tsp ginger , minced

2 green chilies finely chopped or to taste

1 tsp salt

1/4 tsp garam masala

1/4 tsp black salt

1/2 tsp roasted cumin pdr

1/2 tsp  chaat masala

1/2 tsp black pepper or to taste

1 tbsp lemon juice

2 tbsp coriander leaves finely chopped

2 tbsp yogurt , more as needed

2 tsp sesame seeds

curry leaves finely chopped 1 tsp

ghee , or use oil for cooking

 

Saffron yogurt dip

1/2 cup thick yogurt

7-8 stands saffron , soaked in 1 tsp water

1/4 tsp salt

1/4 tsp black pepper pdr 

1 tsp sugar

Preparations

 

Cut the half-ripe bananas in half and steam them for 10 minutes. Alternatively, they can be cooked in a pressure cooker for the duration of 2 whistles or in an InstantPot on high for 4 minutes. Once they are steamed and fork-tender, peel them and then either grate or mash them.

 

For the sabudana, rinse the pearls in cold water, 3-4 times till the water is clear and all starch is rinsed off. Soak them in a wide bowl for 3 to 4 hours, with enough water to just cover them. They will absorb water and double in size. Press them and check that they are not hard from inside. The water should be fully absorbed by this time. In case, your sabudana is done, but they are still wet then spread them on a kitchen towel until they are totally dry.

In a bowl, add all the ingredients. Use your hands to gently mix this together. The mixture might become dry because of the bananas. If so, add more yogurt 2 tsp at a time to help the mixture come together. Divide the mixture into equal parts and shape them into round balls. You can also shape them into cutlets and fry or pan-fry them.

In an appe or paniyaram pan, heat 1/2 tsp ghee or oil in each of the molds. Also add in sesame seeds and curry leaves to each mold. Then, add in the balls and cover them with a lid. Let them crisp up on low-medium heat for 5-6 minutes. Take off the lid, brush all the balls with ghee or oil and flip them so the other side can cook. You can continue to gently rotate the balls to ensure they crisp up from all sides.

To serve, garnish with kesar, grated coconut, finely chopped tomato and cucumber and coriander leaf .

 

 

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