Banana Sabudana Appe — a flavorful, subtly sweet breakfast that you are going to fall in love with! Plantains are such an underrated ingredient, but they pair so well here with some fresh coconut, sabudana, and simple pantry staples for a hearty start to your day!

WATCH HOW TO MAKE BANANA SABUDANA APPE:

Steam half-ripe bananas until they’re fork tender. Now we’ll peel off the skin, it should come off super easily, and we’ll grate them. Add in soaked sabudana, grated coconut, cranberries, raisins, peanuts, paneer, ginger, green chillies, and spices.

I am adding a bit of millet flour and yogurt to get that perfect binding. Now we’ll mix everything well!

You can pan fry these in an appe pan or even air fry them, they both turn out super crisp. I love the khatta, meetha, chatpata flavor these have. And they’re definitely best when they’re piping hot, just be careful not to burn your mouth with the first few!

I’ve dressed these with a kesar yogurt dip and some strawberries and chilies for a pop of flavor!

If you like this, please try my other recipes:

• Japanese Crispy Rice Balls
• Cheese Corn Balls
• Quinoa Khichdi Arancini With Achari Mayo Dip
• Cheese Corn Croquettes – Cheese Corn Poppers

5 from 1 vote

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Banana Sabudana Appe

Prep Time

20 mins

Cook Time

25 mins

 

Banana Sabudana Appe — a flavorful, subtly sweet breakfast that you are going to fall in love with! 😍 Plantains are such an underrated ingredient, but they pair so well here with some fresh coconut, sabudana, and simple pantry staples for a hearty start to your day! 🌱

Course: Appetizer, Breakfast, Snack

Cuisine: Fusion, Indian

Keyword: party

Custom Category: Appetizers, Breakfast, Fusion, Snacks

Servings: 6

Calories: 222 kcal

Author: Nidhi Bothra

Ingredients

Appe:

• 2 plantains (kachha kela) , half ripe
• 1/4 cup sabudana (tapioca or sago pearls)
• 1/4 cup grated coconut
• 1/4 cup paneer or homemade cottage cheese (chenna) , 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
• 1 tsp salt
• 1/4 tsp garam masala
• 1/4 tsp black salt
• 1/2 tsp roasted cumin powder
• 1/2 tsp chaat masala
• 1/2 tsp black pepper
• 1 tbsp lemon juice
• 2 tbsp cilantro , finely chopped
• 2 tbsp yogurt , more as needed
• 2 tsp sesame seeds
• 6-7 curry leaves , torn
• ghee , or use oil for cooking

Saffron Yogurt Dip:

• 1/2 cup thick yogurt
• 7-8 stands saffron , soaked in 1 tsp cold water
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tsp sugar

Garnish:

• strawberries
• chilies
• microgreens

Instructions

1. Cut the half-ripe plantains (kachha kela) 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.

2. 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.

3. In a bowl, add in 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.

4. 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.
5. To serve, garnish with kesar yogurt dip, strawberries, chilies, and microgreens. Your Banana Sabudana Appe are ready, enjoy!

Saffron Yogurt Dip:

1. Mix everything together and adjust the consistency with some milk.

Recipe Video

Nutrition Facts

Banana Sabudana Appe

Amount Per Serving

Calories 222 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 4g25%

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Cholesterol 8mg3%

Sodium 669mg29%

Potassium 479mg14%

Carbohydrates 36g12%

Fiber 4g17%

Sugar 14g16%

Protein 5g10%

Vitamin A 745IU15%

Vitamin C 36mg44%

Calcium 118mg12%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.