sabudana vada recipe in appe pan
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Sabudana Vada in Appe Pan - Sabudana Vada Recipe

Sabudana Vada in Appe Pan. Enjoy these guilt free sabudana vada that are made in appe pan using relatively low oil than the deep fried ones either for breakfast or evening snack.
Prep Time4 hrs
Cook Time30 mins
Total Time4 hrs 30 mins
Course: Breakfast, Snacks
Cuisine: Indian
Servings: 30 vadas
Author: Radhika

Ingredients

  • 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

Instructions

Preparing Sabudana:

  • 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.

Preparation:

  • 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.

How to make Sabudana Vada in Appe Pan:

  • 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.