Navratri Kaddu Chaat

• Soak sabudana pearls for 2 hours

Nutrition values are AI-estimated based on ingredients.

• 1 medium-sized pumpkin
• 1/2 to 1 cup sabudana pearls
• 2-3 medium-sized boiled potatoes
• A few tablespoons sama rice flour
• A generous handful fresh coriander leaves
• 1 spoonful cumin powder
• 1 spoonful rock salt
• A few teaspoons cooking oil
• 1.5-2 cups plain thick yogurt
• A few tablespoons green chutney
• A small amount pomegranate seeds

1. 1Grate one medium-sized pumpkin using a metal box grater, yielding bright yellow shredded pumpkin.
2. 2Squeeze the grated pumpkin firmly by hand to remove excess water.
3. 3Transfer the squeezed grated pumpkin to a dish.
4. 4Add soaked sabudana, mashed boiled potatoes, sama rice flour, chopped fresh coriander, and a blend of cumin powder and salt to the dish.
5. 5Mix the ingredients thoroughly by hand until a cohesive dough-like consistency is achieved.
6. 6Roll small, uniform balls, approximately 1.5 inches in diameter, from the mixture.
7. 7Place an appe pan on a gas stove and add a small amount of oil to each cavity.
8. 8Carefully place the prepared balls into the oiled cavities of the appe pan.
9. 9Cook the appams until the bottom side turns golden brown, then flip them over using a wooden skewer.
10. 10Add a little more oil and continue to cook until appams are uniformly golden and crispy on all sides.
11. 11Remove the cooked appams from the pan.
12. 12Fill a serving dish with a layer of thick, creamy white yogurt.
13. 13Place the golden-brown appams neatly on top of the yogurt.
14. 14Top each appam with a dollop of bright green chutney, a sprinkle of brown powder and reddish powder, and red pomegranate seeds for garnish.

These instructions are our analysis of the original video. Watch on YouTube →