Sabudana balls- Chatpati Recipe for Prathma (First day of Navratri) Calories 61.02 Macronutrients Breakup (Per Serving) Protiens 1.04 Carbs 9.09 Fats 2.48 Fiber 0.77 schedulePrep20 mins outdoor_grillCook15 mins restaurantServes5 serves faceAuthorAdmin Ingredients: Pre-soak Sabudana-1 cup Sweet potato- 1 small Potato-1 small Peanuts-50gm Shredded Coconut- ½ cup Roasted sesame seeds- 4 tbsp Roasted almonds-8 Green chili-2 Coriander leaves-2 strings Curry leaves-1 tsp Jaggry-3 tsp Black pepper- 1 ½ tsp Cumin powder- ½ tsp Lemon juice- 2 tsp Ghee-3 tsp Pink Salt- as per your taste(optional) Read more Instructions: Preparation Let’s start with filling: - Roughly crush/grind the roasted nuts & seeds. Simultaneously pressure-cook the potatoes. Take a bowl and add all the ground nuts and seeds, shredded coconut, crumbled jaggery, pink salt, black pepper & lime juice. Mix them well, and set aside. For the coating: - Take pre-soaked Sabu dana. Drain excess water, let dry & grind them coarsely. Cooking Take a bowl, add the ground sabudana, mashed potatoes (aloo and sakarkandi), salt, cumin powder, curry leaves & coriander leaves. Softly kneed them into a dough. Take a small portion of this dough (almost 30-35gm) flatten it, fill the stuffing and cover it. Similarly repeat this for others. Sprinkle some fine powder of sabudana all over it and refreeze them for 4 minutes. Warm up the Appam maker pan. Pour few drops of ghee in each hole then put the balls there and cook on low to medium flame for 5 minutes. then turn the other side and cook for another 5 minutes. You can also bake or air fry the balls instead of typical deep frying the balls. Serve with fresh coriander-curd chutney as a dip. This Mediterranean dish is very familiar in Navaratri, lets enrich this with small fusions.... Navaratri vrat sabudane ke saath….