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Sabudana Vada (Lower fat version) Yum
Sabudana Vada (Lower fat version)
Course snack
Cuisine maharashtrian
Prep Time
20 minutes

Cook Time
20 minutes
Passive Time 180 minutes
Servings
medium
Ingredients
  • 1 cup Sabudana Sago Tapioca / / Pearls
  • 1 Potato – medium, boiled and mashed
  • ¼ cup Peanuts Roasted
  • 1 ~ 2 Green Chili (adjust as per taste)
  • 1 tsp Chili powder Red – (adjust as per taste)
  • 1 tsp Sugar – (optional)
  • ¼ cup Cilantro – finely chopped
  • to taste Salt
Course snack
Cuisine maharashtrian
Prep Time 20 minutes
Cook Time 20 minutes
Passive Time 180 minutes
Servings
medium
Ingredients
  • 1 cup Sabudana Sago Tapioca / / Pearls
  • 1 Potato – medium, boiled and mashed
  • ¼ cup Peanuts Roasted
  • 1 ~ 2 Green Chili (adjust as per taste)
  • 1 tsp Chili powder Red – (adjust as per taste)
  • 1 tsp Sugar – (optional)
  • ¼ cup Cilantro – finely chopped
  • to taste Salt
Sabudana Vada (Lower fat version)
Instructions
  1. Rinse sabudana well and put it in a bowl along with ½~1cup of water. Cover and set aside for 1 hour. Check the sabudana to see if it looks too dry. Sprinkle some water if it looks too dry. If not, cover and set aside for 2~3 more hours. Once ready, sabudana will be slightly puffy and moist.
  2. Add all the remaining ingredients to the soaked sabudana and using your hands mix everything well. The mixture will look dry in the beginning, but the moisture from mashed potatoes and salt will make it clump together.
  3. Form small lemon size balls and keep ready.
  4. Heat a paniyaram/ aebleskiver pan, add ½tsp oil in each of the cavities and carefully slide in the sabudana balls. Cook over medium-low heat until all sides are golden brown and crispy, make sure to move them around the cavity to brown evenly on all sides. It took about 7~8 minutes for my vadas to get golden. Serve hot with any chutney or ketchup.
Recipe Notes

Let’s check out what my fellow marathoners have cooked today for BM# 48.

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