Ingredients:
2 Large boiled Potatoes - Shredded
1 Cups Suji/Semolina
2 Cups Curd/Yogurt
1 Small Onion - Chopped
4- 6 Green Chillies - Minced
1 tsp Ginger - Grated
1 tbsp Garam Masala
1 tbsp Cilantro - Minced(Optional)
1 tbsp Mint - Minced (Optional)
1 Carrot - Grated (Optional)
¼ cup Boiled Peas (Optional)
Tampering:
¼ tsp Hing / Asafetida
2 rims finely chopped Curry Leaves
4 - 8 tbsp Oil / Clarified Butter
Salt to Taste
Preparation:
In a large pan, add oil/clarified butter and once oil is hot enough, add all the tampering ingredients (You can avoid this step and directly make the batter without heating it up)
Once it starts spluttering, add grated carrot, Peas, ginger, onion, chilies, salt and garam masala and soji/semolina at the end
Have a good toss until it evenly incorporates with the tampering
Make it cool and add 2 cups of curd/yogurt, shredded baked potato and mix it well (Add water if it requires additional moisture to the batter) and keep it aside for 10 - 15 minutes
The more it soaks, the better it tastes. You can prepare it ahead of time and make it when you needed
Meanwhile, heat the Appam/Mini Pancake pan and grease it with oil/clarified butter
Take a spoon full of batter and place it in each holder. Keep the lid on and cook it for 5 - 7 minutes. Toss it and cook for 2 - 4 minutes or until golden brown
If you don’t have the Appam/Mini Pancake pan, you can make it as a byte size cutlet and pan fry it. The result will be the same
Serve it with ketchup / Sweet Chutney
Comments