A delightful and healthy dish made with sabudana and spinach, combined with crumbled paneer. This no-onion, no-garlic recipe features a tasty batter, that can be shaped into balls and cooked in a paniyaram pan. The dish is perfect for special occasions like Navratri and is served with green or tomato chutney.
1: Soak the sabudana for 3-4 hours until soft and then drain and squeeze out excess water.
2: In a mixer jar, add spinach, coriander leaves, ginger, green chillies, lemon juice, and salt, then grind into a smooth paste.
3: Add the sabudana and grind again, leaving it coarse.
4: Add roasted peanuts, ensuring they are just crushed.
5: Transfer the mixture to a bowl and add potatoes, mixing properly and adjusting salt as needed.
6: For the paneer mixture, combine crumbled paneer, chopped coriander, crushed peppercorns, salt, and green chilies in a bowl.
7: For Method 1, shape the paniyaram batter into balls, create a well, fill with paneer mixture, and seal. Heat and grease a paniyaram pan, cook for 6-7 minutes on low heat, then flip and cook for another 6-7 minutes.
8: For Method 2, fill the paniyaram molds half with sabudana mixture, add paneer, then add more sabudana mixture on top and level. Cover and cook for 6-7 minutes on low heat, flip, and cook for another 6-7 minutes, then remove the lid and flip a few times to ensure even cooking.
9: Serve hot with green or tomato chutney.
