Batatawada in Appe Patra

Batatawada in Appe Patra (Mini Batatawadas / baby Batatawadas):

Hello friends!!

The heart melting rainy weather reminds your taste buds of lip smacking snacks like bhajiyas , samosas, batatawadas. And if your house is located near a road side eatery, the tempting fragrance of these deep fried snacks pull you down towards satisfying your tongue pranks whether you are hungry or forcefully made hungry😃

However eating outside is unhygenic and deep fried snacks are unhealthy. So keeping this in mind I thought to make batatawadas in appam maker. This was on my to-do list since 2 yrs back but never just came forward to start my mind on it. So today I just said to my mind to go forward and trying something different from the regular dishes.

My hubby loves batatawadas but he was down with cold. This rainy season has backed up most of them with cold. So eating a deep fried oily item wasn't the best option. So my heart thought of satisfying his taste buds but with less oil. It was really a good idea as he loved them a lot and could hog on it without harming his health.

I thought of sharing my recipe right from begining till end with pictures so that you can try them at home and make your family enjoy them at any time hygienically and healthily.

Ingredients and method

1)Prepare potato bhaji :

Boil around approx 7 fat potatoes. Peel them and chop into fine pieces.

Heat a vessel. Add 1 tsp of oil, mustard seeds, asafoetida, jeera, karipatta leaves, crushed ginger pieces, 6-7 finely chopped green chillies. Saute well. Then add 1 tsp of haldi powder, salt, 2 tsp of sugar and then the chopped boiled potatoes. Add a cup of coriander leaves. Mix everything well. Cook for 1 minute and you are done. Let it cool a little. 

2) Prepare besan batter (gram flour batter):

Put approximately 2 cups of gram flour and 2 cups of rice flour. Add 1 tsp each of haldi powder, red powder, jeera. Add water to make batter. Add required salt and 1 tsp of baking soda. Stir well and keep aside.

3) Making mini batatawadas:

Make small small balls of your potato bhaji.

Heat a appam maker. Put 1 tsp of oil in each depression. 

Deep the potato ball in besan batter and place them carefully in each depression. Put extra 1 tsp of batter on top. Close with lid and let it cook for 2 mins.

Then flip over. Close and let it cook.

Let it cook crisp on both sides.

Then remove them.

Similarly make vadas of the remaining batter.

Your less oily batatavadas are ready to relish down your tastebuds.

I bought tamarind chutney from store. You can prepare it by soaking tamarind pulp in hot water, then remove the pulp, discard the skins and add salt, jaggery and slight red chilli powder for pungency.

Serve hot with tamarind chutney or you can go for tomato sauce.

Pour the tamarind chutney and yum yum!!

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