Sabudana Ke Appe

Sabudana Ke Appe| साबूदाना अप्पे | Upvas Snack | Quick & Easy Recipe In Hindi

Limetrails shares a Navratri special Sabudana Appe Recipe. इस नवरात्रि बनाए साबूदाना अप्पे |

Sabudana made from tapioca is a favourite breakfast and evening snack in India. Sabudana is loaded with energy giving carbohydrates. Sabudana has a great balance of nutrients and is extremely delicious. You can make this quick and easy Crispy Sago Appam during fasts as well.

So the next time you get a hunger pang or are fasting, do try out the Sabudana Ke Appe recipe and share your comments.

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Ingredients – Sabudana Ke Appe

Sabudana or Sago (Cassava) – 2  Cups (soaked for 3-4 hours or overnight)

Potato – 2 large (boiled, peeled and mashed)

Peanuts – 1cup (Roasted & Crushed)

Lime Juice – 1 Tbsp

Baking Soda – ¼ tsp

Cumin (Jeera) – 1 tsp

Salt to taste

Green Chilies – 1 Tbsp (finely chopped)

Coriander Leaves – 1 Tbsp (finely chopped)

Oil – 2 Tbsp


Nutrition Facts – Sabudana Appe

Serving Size: 6

Calories : 228

Total Fat : 8.5g (13%)

Cholesterol : 0 mg

Sodium : 2.4 mg

Potassium : 143 mg (Regulates blood pressure)

Total Carbohydrate: 36.3g (12%) (Boosts Energy Levels and healthy weight gain)

Dietary Fiber: 1.2g (5%)

Sugars: 2.8g

Protein: 3.3g (promotes muscle growth)

Vitamin A : 0.3%

Vitamin C : 4.1%

Calcium : 1.4%

Iron :  2.5%

Method of Preparation:

  1. Mix all ingredients in a bowl except oil.
  2. Add 2 Tbsp water and knead the mixture well.
  3. Sabudana Appe mixture is ready.
  4. Start shaping the appe’s. 
  5. First wet your hand with some water.
  6. Take some mixture in your hand.
  7. Shape it into a ball.
  8. Keep it aside on a plate.
  9. Make appe’s with all the mixture.
  10. Heat oil in an Appe pan.
  11. Put appe’s into the pan slots.
  12. Let it fry till the appe turns golden brown.
  13. Turn it over to the other side.
  14. Fry again for a minute.
  15. When the appe has evenly turned reddish-brown on all sides,
  16. Remove it in a serving plate
  17. Serve it hot with sweetened curd.






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