Banana Sabudana Appe
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! 🌱
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
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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.
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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.
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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.
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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.
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To serve, garnish with kesar yogurt dip, strawberries, chilies, and microgreens. Your Banana Sabudana Appe are ready, enjoy!
Saffron Yogurt Dip:
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Mix everything together and adjust the consistency with some milk.