Video Tutorial
Video Chapters
Instructions
Prep and Dry Roast
First, gather all ingredients and boil the potatoes. In a pan on low flame, dry roast the sabudana along with the roasted peanuts until they are heated through but not browned. Once cooled, grind them in a mixer with desiccated coconut to form a coarse mixture.
Prepare the Dough
Transfer the ground mixture to a large bowl. Add finely chopped curry leaves, chilli flakes, cumin seeds, and sendha namak (rock salt) to taste. Grate the boiled potatoes into the mix and combine everything well. If the dough is too dry, add a little water to form a smooth, binding dough.
Make Quick Chutney
In a mixer jar, combine coriander leaves, green chillies, ginger, curd, cumin seeds, and rock salt. Blend everything together without adding water to make a thick green chutney.
Shape the Appe
Take small portions of the dough and shape them into small balls that will fit into your appe pan.
Cook the Appe
Heat the appe pan on low flame and grease the moulds with a little ghee. Place the shaped balls into the moulds, cover with a lid, and cook for a few minutes. Flip them and keep covering and rotating until they are crispy and golden red on all sides.
