Vrat Ke Appe (Upvas Ke Appe) is an instant breakfast dish that can be had for vrat days (Hindu fasting). Here is how to make these (vegetarian, gluten-free).
Here are some more vrat recipes that you may like – Vrat Wale Sookhe Aloo, Aloo Sabudana, Farali Pattice, Sabudana Khichdi, Sabudana Thalipeeth, Farali Arbi, and Sabudana Vada.
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About Vrat Ke Appe (Upvas Ke Appe)
Vrat Ke Appe, also known as Upvas Ke appe, Upwasache Appe, or Falahari Appe is an instant snack or breakfast made using varai (barnyard millet), sabudana (sago pearls), potatoes, and a few more simple ingredients.
It is quite easy to make and can be prepared for your vrat (Hindu fasting days).
Serve it for a snack, breakfast, or a light meal along with vrat green chutney or any other vrat chutney that you prefer.
The recipe can be easily doubled or tripled.
Ingredients
Varai (Barnyard Millet) – Also known as samo rice, kodri, samvat or samak chawal, it is easily available at Indian grocery stores or online.
Sabudana – It is also known by the name of tapioca pearls or sago pearls. Sabudana comes in various sizes. Try to get the medium-sized pearls that are used to make Sabudana Khichdi for the best result.
Potatoes – Boiled potatoes help in binding the ingredients.
Yogurt (Curd, Dahi) – Plain yogurt is used to bring the ingredients together.
Others – You will also need cilantro (fresh coriander leaves), salt, cumin seeds, baking soda, and green chilies.
Adjust the green chilies depending on your taste.
Serving Suggestions
These Farali Appe can be served with vrat wali green chutney and any other vrat chutney of your choice.
You can serve it for snacks, breakfast, or a light meal.
Storage Suggestions
I would recommend you to serve these right out of the appe pan – hot & crispy.
They tend to get drier when kept for a longer period of time.
Leftovers can be stored in an air-tight container for about a day. Reheat in microwave or appe pan before serving.
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Recipe Card
Vrat Ke Appe Recipe (Upvas Ke Appe)
Ingredients
- 1 cup varai (barnyard millet, sama ke chawal)
- ¼ cup sabudana (tapioca pearls, sago)
- ½ cup boiled, peeled, and mashed potatoes
- 2 tablespoons chopped cilantro (fresh coriander leaves)
- 1 teaspoon finely chopped green chilies
- ½ teaspoon cumin seeds
- 1 teaspoon salt (or to taste)
- ¾ cup yogurt (curd, dahi)
- ½ teaspoon baking soda
Instructions
- Add varai and sabudana to a grinder and grind to make coarse sooji (semolina) like powder.
- Transfer the powder to a large mixing bowl.
- Add potatoes, cilantro, green chilies, cumin seeds, salt, and yogurt and mix well.
- Add ½ cup of water and mix well.
- Cover the bowl and keep it aside for 15 minutes.
- Add some more water and make a thick idli-like batter.
- Add baking soda and mix well.
- Heat an appe pan on medium heat.
- Add ¼ teaspoon of oil to each mold and fill the molds with the batter.
- Cover the pan with a lid and cook on medium heat for 3-4 minutes until the appe are nicely browned from the bottom.
- Loosen up the edges with the help of a knife or a spoon and flip the appe. Cook for another 2-3 minutes from other side.
- Transfer the appe on the serving plates and serve hot.
- Use up all the batter to make the appe in the same manner.
Did you make this recipe? Let me know!