Sabudana Uttapam

Sabudana Uttapam | Sabudana Appe 

Sabudana uttapam and appe both are delicious and tempting recipes prepared using sabudana (sago) and sama ke chawal (samak rice) or ‘Barnyard millet’. These can be taken as a snack or for fasting days. This is a no onion no garlic recipe. Both recipes are prepared using one batter. You can easily cook two different dishes within minutes.

Batter is made with sabudana, sama rice, curd, veggies and some basic ingredients that we use for falahari foods. Sabudana and sama rice are soaked and then grinded to make a smooth paste. We can make uttapam, idli, chilla or appe from this batter. The cooking method is similar to normal uttapam. 

There are so many recipes that are prepared using sabudana like sabudana vada, sabudana khichdi and sabudana kheer. These recipes are traditional and very popular in western India. But this recipe is a different and delectable with some tanginess and spicy flavor.

They can be served with coriander chutney or coconut chutney. I have prepared pudina raita by mixing curd, mint leaves paste and black pepper powder. If you don’t consume mint during fast, you can skip with coriander leaves. 

Cuisine:  Indian

Course:   Snacks

Prep. Time:   2 hours

Cooking Time:   20 minutes

Serving: 2

Ingredients:

1 cup sabudana (Sago)

1 cup Sama rice or Samak rice (Barnyard millet)

½ cup curd

¼ tsp. black pepper powder

Sendha namak (Rock salt) as per the taste

1 small carrot, finely chopped (optional)

1 small tomato, finely chopped (optional)

Some fresh coriander, chopped

1 green chilli, chopped

Oil for frying

For Pudina Raita-

1 cup fresh curd

Sendha namak to taste

¼ tsp. black pepper powder

½ tsp. mint leaves paste

Instructions:

Wash the sabudana properly. Soak them in enough water for 2 hours.

Wash the samak rice 2-3 times properly. Soak in enough water for 15 minutes.

Grind sama rice to make a fine paste. Add enough water if required.

Grind sabudana to make a smooth past.

Take both pastes in a bowl. Add curd, finely chchopped carrot, tomatoes, green chilli, coriander leaves, salt and black pepper powder.

Mix properly to combine all ingredients. Batter consistency should be like dosa batter.

Batter is ready. Make uttapam, chilla, appe and idli from this batter. 

Making Uttapam-

Heat a nonstick pan or tawa over medium flame. Pour a ladleful of uttapam batter and spread in a circular motion with the help of ladle. It should not be too much thick or thin.

Spread some oil around the edges of uttapam.

Cook it for 1-2 minute. When the base is cooked and become brown in color, flip gently with the help of spatula. 

Cook it for another 1-2 minute until it becomes lightly crispy then flip again.

Sabudana uttapam is ready.

Making App-

Heat an appe pan on medium flame. Add ghee in each mould. Pour the batter and cover with lid. Cook on low flame till they become golden brown.

Flip them with the help of wooden skewer or toothpick.

Cover again and cook from another side.

You may flip again to properly cook them. Remove from pan.

Appes are ready to serve.

Making Pudina Raita-

Take 1 cup fresh curd in a bowl.

Add black pepper powder, mint leaves paste and black pepper powder. 

Mix well.

Pudina raita is ready.

Serve uttapam along with this dip.

Tips:

• Adjust spices according to your taste.
• You may use vegetables according your preference and choice during fast.
• You may add some crushed peanuts in batter.
• You may add cumin seeds.
• Serve them hot. As it cools, it starts to become soft and lose their crispiness.
• If you want you can add 1 tsp. sugar to give some sweetness.