In a large bowl, take 1 ½ cup sabudana grains and soak them underwater for 3 hours.
1 ½ cup tapioca pearl
Drain off the water and let it sit for 30 minutes, allowing them to drain off all excess moisture.
Cook potatoes: In a pressure cooker, add 2 medium-sized potatoes and water enough to cover them. Pressure cook for 2-3 whistles or until they are soft.
Peel the boiled potatoes and mash them well in a mixing bowl.
Dry roast peanuts: In a separate pan, fry ¼ cup raw peanuts and cumin seeds (Optional) without oil and grind them to a powder consistency. (Alternatively, you can microwave them for 2 minutes or until they are crispy.)
¼ roasted peanuts
Add drained soaked sabudana, mashed potatoes, crushed peanuts, grated ginger, green chilies, chopped cilantro, black pepper powder, and salt to taste in a large bowl. Mix well.
1 cup mashed potatoes, 1 green chili, ½ teaspoon red chili powder, 2 teaspoon ginger, Salt, ¼ teaspoon black pepper, 2 tablespoon cilantro, pinch turmeric powder
Divide the mixture into portions and shape them into small, round patties. If you prefer to use the appe pan, make round balls that fit the slots or flatten them like patties to deep fry. Let us look at each method in more detail.