Appe or pan fried round balls are a very popular dish in the western and southern parts of India. A special pan called the appe pan is used to make it. It has these round moulds which makes the shape of small balls and is used on a cook top. Appe pans are now easily available everywhere in India.
So many ingredients can be cooked in this pan and made into round bite size dishes.
In this recipe, I have made tapioca or sabudana to make a healthy snack or breakfast dish. Some tapioca require to be soaked in water for hours. While some require just 20 minutes of soaking in water followed by keeping them drained for 4-5 hours. Since various types and brands of tapioca is available in the market, read the instructions for using them on the package and soak and use accordingly.
Serve these tapioca appe with green coriander mint chutney or coconut chutney.
1. Tapioca (Sabudana) – 1 cup
2. Potato – 2 medium
3. Onion – 1 small, finely chopped
4. Green chillies – 2-3, finely chopped
5. Fresh coriander leaves – 2 tbsp, finely chopped
6. Pepper powder – 1/2 tsp
7. Salt – 1 tsp or to taste
8. Oil – 2 tbsp
If you do not have the appe pan, then you can fry the balls in a regular non-stick pan.
1. Wash and rinse the tapioca well. Soak them in water as per the instructions on the package.
2. Boil the potatoes well until they are soft and cooked through. Then peel and mash them well.
3. In a bowl, place the mashed potatoes. Add the tapioca, finely chopped green chillies, finely chopped fresh coriander leaves, finely chopped onions, salt, pepper powder and 1 tbsp of oil. Mix everything well.
4. Now make small balls of the mix.
5. Heat the appe pan/ non-stick pan. Add the remaining 1 tbsp of oil in the pan/ spread in each round mould using a brush.
6. Place the prepared appe in each round mould / place then gently on a pan. Cover the utensil and cook on medium high heat for 3-4 minutes. Check in between that the bottom part is not getting burned.
7. Then gently roll them to the other side using a spoon for help. Cook this side. Both sides should be browned and cooked.
Serve with chutney.