Friday, 24 February 2017

HEALTHY RECIPE : SAGO ( SABUDANA) APPAM


HEALTHY RECIPE :  SAGO ( SABUDANA) APPAM



















1 CUP SABUDANA - SOAKED IN WATER FOR 3 HOURS THEN DRAIN WATER.

2 CUP POTATO - BOILED - SKINNED.. THEN SMASH

1/2 CUP PEANUT - ROASTED, SKINNED THEN COARSELY GRIND.

1 1/2 TBSP. CHILLI - GINGER PASTE

SALT AS PER TASTE

1 TSP. LEMON JUICE OR 1 TSP. AAMCHUR POWDER

PINCH SUGAR - OPTIONAL

2 TBSP. CORIANDER LEAVES - CHOPPED

1 TSP. GARAM MASALA

*



















IN A MIXING BOWL, PUT SMASH POTATO.


















ADD SOAKED SAGO, PEANUT POWDER, CHILLI GINGER PASTE, SALT AS PER TASTE, PINCH SUGAR, LEMON JUICE OR AAMCHUR POWDER,
CORIANDER LEAVES AND GARAM MASALA.


















MIX WELL TOGETHER AND MAKE NICE MIXTURE DOUGH.
KEEP ASIDE.


















TAKE A APPAM PAN AND GREASE THE OIL WITH BRUSH.
HEAT OVER SLOW FLAME.


















MAKE THE APPAM SIZED BALLS FROM MIXTURE'S DOUGH AND PUT INTO APPAM PAN.NOW GREASE THE APPAM UPPER SIDE WITH OIL.


















COOK TILL LIGHT GOLDEN IN COLOUR AT BOTTOM, AND TURN ALL OF THE SAGO APPAM WITH WOODEN STICK.


















COOK TILL LIGHT GOLDEN IN COLOUR.


















REPEAT WITH REST OF DOUGH'S BALLS.


















REMOVE ALL THE APPAM FROM APPE PAN.


















SERVE WITH SAUCE AND GREEN FARALI CHUTNEY.

















No comments:

Post a Comment