Sabudana Vada is a very tasty Indian snack prepared with sabudana or sago, potatoes, and a mix of spices. These non-fried sabudana vadas are light, healthy, and perfect for tea time snacks or kids' lunch boxes.
Ingredients
Main Ingredients
- 1cupsabudana (sago)
- 2medium potatoes
- 1tspcumin seeds
- 2tspgreen chilies, finely chopped
- 2tbspfresh coriander, chopped
- 1tspsalt
- 1tbsplemon juice
- 1tbspoil for greasing
How to make Sabudana Vada
Preparation
Soak the sabudana in water for about 4-5 hours or until they become soft.
Boil the potatoes until they are tender, then peel and mash them.
In a mixing bowl, combine the soaked sabudana, mashed potatoes, cumin seeds, green chilies, coriander, salt, and lemon juice.
Mix all the ingredients well until they form a dough-like consistency.
Cooking
Preheat the appam pan and grease it lightly with oil.
Take a small portion of the mixture and shape it into a round patty.
Place the patty in the appam pan and cook until it turns golden brown on both sides.
Repeat the process for the remaining mixture.
Tips & Tricks
Ensure that the sabudana is soaked properly to avoid a dry texture.
You can adjust the spice level by adding more or fewer green chilies.
These vadas can also be shallow fried if you prefer a crispy texture.
FAQS
How do I make non-fried Sabudana Vada crispy?
To make non-fried Sabudana Vada crispy, ensure that you soak the sabudana properly until they are soft but not mushy. When shaping the patties, make them slightly thinner to allow for even cooking. Cooking them in an appam pan with a little oil helps achieve a crispy texture without deep frying.
What are some dietary alternatives for making Sabudana Vada?
If you're looking for dietary alternatives, you can replace potatoes with sweet potatoes for a healthier twist. For a gluten-free option, this recipe is already suitable as it uses sabudana. Additionally, you can use less oil or opt for an air fryer to make a lighter version of Sabudana Vada.
How can I store leftover Sabudana Vada?
To store leftover Sabudana Vada, let them cool completely, then place them in an airtight container. They can be refrigerated for up to 2-3 days. To reheat, simply place them in a pan on low heat until warmed through, or use an air fryer for a few minutes to regain their crispiness.
What can I serve with Sabudana Vada for a complete meal?
Sabudana Vada pairs wonderfully with green chutney or yogurt for dipping. You can also serve it alongside a fresh salad or a bowl of soup to create a more complete meal. For a traditional touch, serve it with a cup of masala chai during tea time.
Can I use different spices in my Sabudana Vada recipe?
Absolutely! While cumin seeds and green chilies are traditional, you can experiment with spices like garam masala, black pepper, or even add some chopped onions for extra flavor. Just be mindful of the balance of spices to maintain the integrity of the dish.
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Suman Yadav
(@sumansauthenticrecipe)
Kitchen/cooking 🥘Authentic Recipe 🍱Everyday Lunch Thali ideas 👌Easy | Quick | Food Hack | Healthy Recipe Kitchen/cooking 🥘Authentic Recipe 🍱Everyday Lunch Thali ideas 👌Easy | Quick | Food Hack | Healthy Recipe...
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