Crunchy, tapioca balls!
Ingredients
| Ingredient | Preparation |
|---|---|
| Sago1 | Dry |
| Potatoes | Boiled |
| Green Chilies | Chopped |
| Peanuts | Crushed |
| Lemon | Juice |
| Salt | Ground |
| Pepper | Ground |
| Coriander | Finely Chopped |
| Jeera (Cumin Seeds) | Whole |
| Buttermilk | Fresh |
Instructions
- Retrieve an appam pan.2
- Split sago into 2 portions. Soak one portion in water, and run one portion under the tap.
- Grate the boiled potatoes.
- Remove excess water from soaked sago.
- Mix grated potatoes with the fully soaked sago, green chilies, crushed peanuts, lemon juice, salt, black pepper, coriander, and jeera seeds.
- Roll the balls in very thin buttermilk, then roll on the dry sago.
- Less water once (?)
- Refridgerate for 10 minutes.
- Grease the appam pan, and place the balls in the pan.
- Cover with lid, simmer until golden brown.
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This can be substituted for small pearl tapioca. ↩
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This is a non-stick appliance typically made for little idli. Here’s an Amazon link ↩