Sabudana Vada in Appe Pan. Enjoy this guilt free, highly addictive sabudana vadas made in appe pan that is perfect for fasting days breakfast or as an evening snack. Sabudana is also called as sago or tapioca pearls or javvarisi in tamil. These vadas also happen to be gluten free and vegan.
Sabudana vada is considered to be the most favoured recipe by people who go on fasting (vrat) on auspicious days like Maha Shivrathri or during Navrathri.
This is because its rich in carbs and protein that gives people who are fasting instant energy and like a norm for any fasting recipe, this sabudana vada does not have any onion or garlic in it as well.
But these vadas drink a hell lot of oil when deep fried, but now you can enjoy these sabudana vadas to your heart’s content without any guilt as they are made in the appe pan which takes only a fraction of the oil than when deep fried.
If you are making it on non fasting days as an evening snack or to pack in the lunch or snack box to office or to school, feel free to use chopped onion and garlic if you wish, as it will enhance the taste and flavour.
You can also make it ahead the previous day by mixing all the ingredients except roasted peanuts and keep it in a tightly closed container in the refrigerator. The next day when you are ready to cook, let it thaw atleast for 30 mins on the counter.
Before cooking, work the crushed peanuts into the dough and cook the sabudana vadas in appe pan. This will ensure the crispness of the peanuts.
If you do not happen to have an appe pan, you can slightly flatten them and shallow fry on a non stick tawa also or deep frying them if you do not mind the calories.
Sabudana Vada in Appe Pan recipe details below:
- Sabudana (sago / tapioca pearls) - 1 cup
- Potato, medium - 2
- Roasted peanuts - 1/2 cup
- Green chili - 2 to 3
- Turmeric powder - 1/4 tsp
- Red chili powder - 1/2 tsp
- Cumin seeds - 1 tsp
- Ginger - 1 inch piece
- Coriander leaves, chopped - 2 tbsp
- Lemon juice - from 1/2 lemon
- Salt - to taste
- Oil - 2 to 3 tbsp
- Take sabudana in a bowl. Rinse it 2 to 3 times with plenty of water. Drain completely.
- Add more fresh water so that it stands 2 to 3 cms on top of sabudana.
- Let it soak for 4 hours. Keep the bowl covered and set aside.
- Stir the soaking sabudana twice or thrice in those 4 hours at equal intervals to ensure even soaking and to fluff it up. This step is optional though.
- Take roasted peanuts in mixer jar and pulse at regular intervals to crush it coarsely. Keep aside.
- Take green chili, ginger and cumin seeds in a mixer jar and grind it to a coarse paste without adding any water.
- Pressure cook potato in water for 2 to 3 whistles. After the pressure releases, drain water, peel the potato skin, mash it well and keep aside.
- In a mixing bowl, take soaked sabudana (there won’t be any water left out but if there is drain and squeeze completely).
- Add mashed potatoes, coarsely crushed peanuts, green chili paste, red chili powder, turmeric powder, coriander leaves, lemon juice, salt and mix into a soft and pliable dough.
- Grease your palm and fingers with oil and make small lemon sized balls and arrange on a plate.
- Heat an appe pan and drop few drops of oil in each indent.
- Place one ball in each indent and let it cook for 2 mins over low flame.
- Turn over each ball, drizzle few more drops of oil, if needed and let the other side cook for 1 min.
- Transfer the sabudana vadas to a plate.
- Continue to cook rest of the balls in the same way.
- Serve this sabudana vada piping hot or warm with green chutney or tomato ketchup.