The upvas or fasting season of Shravan will be upon us soon. It also brings the dilemma of serving unique upvas food, other than the standard sabudana khichadi or varicha tandul. Meal tango expert chefs are here to help you make your upvaas more interesting! ‘Unique Upvas Recipes’ is a series aimed at bringing to you recipes which are away from the mundane, yet healthy and tasty. We start off the series with Chef Shraddha’s Upvas appe.
Appe are traditionally pan fried balls of fermented batter made from rice and urad dal (split black gram). They are made in a special griddle or pan which has round indentations in it like a mould. This ‘appe patra’p or ‘appe pan’ is very versatile and can be easily used to make other foods like upvas appe, batata wada, sabudana wada etc. In this upvas appe recipe, the chef uses sabudana and mashed potato. You can also use boiled and mashed sweet potato or yam instead of potatoes.
- Sabudana (sago) -1 cup (should be soaked in water just enough to cover the sabudana. Keep it overnight)
- Mashed Potato – 2 medium sized
- Green Chillies- 2-3, finely chopped (You can increase or decrease the number of chilies as per your tolerance for heat)
- Roasted Groundnut Powder -1/3 rd cup (coarsely ground)
- Dahi/curd – 3 teaspoon
- Cumin Seeds -1 teaspoon
- Coriander leaves – 2 tablespoon, finely chopped
- Sugar-1 teaspoon
- Salt- as per taste
- Oil/Ghee to pan fry the appe
- Water as required
- Mix the soaked sabudana (sago pearls) with the mashed potatoes, green chillies, cumin seeds, coriander leaves, groundnut powder, dahi, salt, sugar. Mix this well, using your hands if needed. It should form uniform loose dough.
- Add little water if required to make a thick batter of the above mixture.
- Heat Appe patra on a medium flame.
- Grease the round mould/indentations with a drop of oil or ghee.
- Drop spoonfuls of the sabudana appe batter in the individual indentations with a spoon.
- After few minutes, turn the appe balls over with a spoon. When you turn them, the bottom should be golden brown and crisp. Add another drop of oil or ghee on the sides of each appe ball so that they cook through and do not stick to the pan.
- Once both the sides are cooked and golden, remove from the pan and serve hot with upvas chutney (made from peanuts and dahi) or plain dahi.
These upvaas appe are a great alternative to the deep fried sabudana wada. Try it and let us know how you liked them!
Chef Shraddha runs her kitchen in Baner, Pune and is famous for her nagpuri cuisine especially the saoji chicken curry and nagpuri green chicken.