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Sabudana Vada Recipe in Appe Pan, Low Oil (No Deep-Fry) Version | Sago Vada

Summary: Sabudana Vada Recipe in appe pan is the low oil version of the vada, which is basically a deep-fried snack. This way you can indulge in some guilt-free treat!!
Prep Time3 hrs
Cook Time25 mins
Total Time3 hrs 25 mins
Course: Snacks / Appitisers / Fasting recipe
Cuisine: Indian (Maharashtrian)
Servings: 3 to 4
Author: Padma

Ingredients

  • 1 cup Sago or Sabudana tapioca pearls
  • 2 to 3 medium potatoes
  • 1 teaspoon Cumin seeds
  • 2 to 3 green Chillies minced
  • 1 teaspoon finely grated ginger
  • 5-6 sprigs coriander finely chopped
  • 1 teaspoon Red chilli powder
  • ½ Cup roasted peanuts coarsely ground
  • 2 teaspoon lime juice optional
  • 1 teaspoon Sugar
  • Salt to taste
  • Required Oil to cook the Vadas in Appe pan

Instructions

  • Rinse the sago and soak in enough water for at least 2 to 3 hours.
  • Boil the potatoes, peel and mash them.
  • To this add rest of the ingredients except oil and mix well.
  • Squeeze out any excess water from soaked sabudana/sago and add it to the above mixture.
  • Make round lime sized balls out of the mixture.
  • Heat the Appe pan over medium high heat and add a few drops of oil in each of the wells.
  • Toss in the small balls of the sabudana mixture in each of the wells.
  • Cover it and cook for a minute and when the underside begins to brown turn the vada to the other side.
  • Flip the balls over and allow it to cook on all sides evenly. Sprinkle in some more oil at intervals, only if needed or if the sago balls are sticking to the sides of the pan.
  • As it cooks, continue to turn it until all sides are completely brown.
  • Serve it hot with groundnut chutney, sweet yoghurt or tomato ketchup.

Notes

1. Adjust spices to suit your taste buds.
2. The Sabudana/Sago has to be really soaked well. The sago should be very soft.
3. The water needs to be drained well from the sago. Use a seive or a colander to drain the water. If there is moisture in the mixture, then the sabudana vadas will not hold their shape and they will become soggy from inside.
4. If you do not have an appe/paniyaram pan, you can shape like tikkis and shallow fry the vadas in a pan with little oil.
5. If you want the sabudana vadas to be crisp from outside, you need to brown them a little more on low heat.
6. I have used roasted peanuts. If the peanuts are not roasted, then you need to roast them.