SABUDANA APPOS & CORIANDER CHUTNEY

SABUDANA APPOS & CORIANDER CHUTNEY

SABUDANA APPOS

Amongst us Konkanis, Appos are a popular breakfast item. I make them from time to time. They are made in a special pan which we call Appe Kayili. 

There are different variations of Appos and here in this blog you will find recipes for the healthy Oats Appos, the more spicy Masala Appos, and the very popular easy to make Instant Rava Appos. On some religious occasions, we also make a sweet version, which we call Godu (Sweet) Appos.

I got this recipe for Appos made with Sabudana ( Sago) - tapioca pearls - from my friend Priya R. Shenoy, to whom I am thankful. I made this recently with Coriander Leaves & Fried Gram Chutney and loved the combination.

Ingredients:

• Sabudana, ( Sago) 1/4 cup
• Urad Dal, 1/4 cup
• Raw Rice, 1 and 1/2 cups
• Moong Dal, 2 tsp
• Chana Dal, 2 tsp
• Methi, (Fenugreek Seeds) 1/2 tsp
• Curds, 2-3 tsp
• Salt, to taste
• Sugar, 1 tsp
• Oil, for making appos

Method:

Wash and soak the sabudana separately for about 3 hours

In another bowl, wash and soak the urad dal, raw rice, moong dal, chana dal, and methi together for about 3 hours
Next, in a mixer grind together the soaked sabudana along with all the other ingredients which are also soaked, mentioned above, to a smooth paste, adding water as required.
Do not make the batter too runny. It should be of the dosa batter consistency.
Add salt, and keep the batter for fermentation overnight or for 10-12 hours

In the morning, add the curds and sugar to the batter and mix well
You are now ready to make appos in an Appe pan/kayali

To make the Appos:

Heat the special griddle/ appe kayili/ paniyarakkal on a medium low flame
When it is hot, fill each of the sockets with a little oil 
When the oil is hot, pour the batter in each of the sockets
Cover and cook for 2-3 minutes on low flame
Using a skewer, flip the appos carefully and fry the other side
Once they are cooked, take out the appos using a spoon or the skewer
Serve hot with chutney of your choice

Hints:

• Take care not to overload the sockets with batter. 
• If you are not sure whether the appo is cooked, you can poke it with a skewer to check
• Keeping the appo for too long on one side results in it getting burnt. Flip it to the other side at the right time.
• When the appos turn a golden brown, you will know that they are well cooked.