Non-Fried Sabudana Vada | Sago Fritters
An easy to make non-fried sabudana vada recipe using the aebleskiver (appe) pan. This one is delicious and makes a perfect appetizer. Plus, it is perfect for fasting days or otherwise.
Servings: 8
Calories: 149kcal
Ingredients
- 1 cup Sabudana
- 2 medium Potato
- 1 teaspoon Green chili and ginger paste
- ⅓ cup Peanuts
- ¼ cup Cilantro (chopped)
- 1 teaspoon Cumin Powder
- ½ teaspoon Black Pepper Powder
- 1 teaspoon Salt
- 1 ½ teaspoon Sugar
- 1 teaspoon Lime Juice
- ¾ cup Water
- Oil to cook
Instructions
- Rinse sabudana well and soak in water for at least 6 hours or overnight.1 cup Sabudana, ¾ cup Water
- After soaking, the pearls should be soft and there should not be any water left in the bowl.
- Dry roast the peanuts on medium flame. Once they are aromatic, remove from flame and cool.⅓ cup Peanuts
- Remove the shells and process to a coarse powder; set aside.
- Pressure cook the potatoes with a pinch of salt.2 medium Potato
- Peel and mash them; set aside.
- In a bowl add sabudana and potatoes.
- Then add all these ingredients except oil to the bowl.1 teaspoon Green chili and ginger paste, ¼ cup Cilantro, 1 teaspoon Cumin Powder, ½ teaspoon Black Pepper Powder, 1 teaspoon Salt, 1 ½ teaspoon Sugar, 1 teaspoon Lime Juice
- Using a potato masher or your palms mash the mixture well.
- Apply some oil on your palms and divide the mixture into 22-23 parts. Roll them into rounds and set aside.
- Heat an aebleskiver pan and add ½ teaspoon oil in the cavities.Oil to cook
- Place one vada in each cavity and cook for a couple of minutes; till they turn brown.
- Turn them and brown on all sides for 4-5 minutes. Remove from the cavities.
- Serve with cilantro chutney or tomato ketchup. These vadas taste great with masala chai.
Video
Notes
- Soaking Sabudana: Rinse and soak sabudana in just enough water to cover the sabudana and come 1 cm above it. Different types of sabudana take varying amount of time to completely soak. Generally, 4-6 hours is the ideal soaking time for most brands.
- Perfect Potatoes: Sabudana need a binding agent; boiled and mashed potatoes work the best. Ensure they are boiled but not super soggy and mushy. I like to boil potatoes a couple of hours before using to ensure they are dry enough.
- Fixing a wet mix: If the mix tends to get wet, add a tablespoon of any fast friendly flour. This includes rajgira, samo or kuttu flour. They help absorb the excess moisture.
- Using fasting friendly ingredients: This recipe is fasting friendly according to what most people follow. However, if there is something you do not consume; leave them out. Moreover, swap regular salt with sindhalu namak.
- Oil: It is important to use a fasting friendly oil. Do not use rice bran oil etc. They are believed to not be fasting friendly. Moreover, do not skimp on the oil as the vadas might end up sticking to the pan.
- Spicy Vadas: In order to make the vadas spicy, add some more green chili and black pepper powder. Moreover, leave these out to make non-spicy ones.
Nutrition
Calories: 149kcal | Carbohydrates: 28g | Protein: 3g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 297mg | Potassium: 281mg | Fiber: 2g | Sugar: 2g | Vitamin A: 39IU | Vitamin C: 11mg | Calcium: 21mg | Iron: 1mg