Prep Time: 30 minutes

Cook Time: 20 minutes

Servings: 4-5 Servings

Ingredients

For the potato filling

• 4 medium sized potatoes
• 10-12 curry leaves
• 2 tsp skinned spilt urad dal (black gram)
• 1 tsp mustard seeds
• 1 green chili, chopped
• 1.5 tbsp ginger, chopped fine
• 1 tsp turmeric powder
• 1/4 tsp asafoetida
• 2-3 tbsp cilantro/coriander leaves, chopped
• salt to taste

For the besan (gram flour) batter

• 1.5 cups gram flour
• 1/2 tsp turmeric powder
• pinch chili powder
• 1 cup water
• salt to taste

Method

Preparing the filling:

• Steam the potatoes (with peel) till thoroughly cooked. Then mash them well. There should be no lumps.
• Heat a pan. Add urad daal and when it begins to release aroma and brown, add the mustard seeds.
• When the mustard seeds start crackling, turn off the flame and add the curry leaves, chopped ginger, chopped chili, asafoetida and turmeric and dry roast for a few seconds. Add this to the mashed potatoes. Add salt. Mix together.
• Make equal sized medium balls of the potato mixture that will fit into the appam tava, if you are using that.
• Keep aside.

Preparing the batter

• Mix the ingredients together making a slightly thick batter. Thin batter will not work.
• Dip each potato patty or ball in the besan batter and coat evenly. Place in the hot appam tawa. Turn over, once one side has cooked. Serve hot.
• Serve with coriander mint chutney and tamarindchutney.

To know more, please visithttps://sharan-india.org/healthy-recipes/

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