Posted in navratri, snack

Sabudana Vada (Using Appam Pan) Recipe

IMG_7189Sabudana Vada is prepared with sabudana, mashed potatoes and roasted peanuts. Here, small vada portions have been steamed using an Appam pan instead of deep- frying.

Only one teaspoon of oil has been used in steaming these vadas. Also, peanuts have not been deep-fried. Peanuts have been roasted in a non-stick pan using 1/4 tsp of oil. Key is to keep stirring peanuts in intervals so that they do not burn.

So, this navratri indulge in these delicious sabudana vadas free of guilt.

INGREDIENTS

  • 1/3 Cup Sabudana (Sago/Tapioca Pearls) 
  • 100 Gms. Potato (Boiled and Mashed)
  • 30 Gms. Peanuts (Roasted)
  • 1/2 Tsp Black Pepper Powder
  • 1 Green Chilli (Chopped)
  • 1 1/2 Tbsp Coriander Leaves (Chopped)
  • Sendha Namak
  • 1 Tsp Oil

METHOD

  1. Soak sabudana in 2/3 cup of water for 2 hours.
  2. Drain excess water using a strainer and let it rest for 20 mins.
  3. Roughly crush roasted peanuts using mortar and pestle.
  4. Mix all ingredients together in a big bowl.
  5. Divide into 8 equal portions and form balls.
  6. Refrigerate sabudana balls for 20 minutes.
  7. Heat appam pan and brush cavities with oil.
  8. Place sabudana balls in cavities and brush top with remaining oil.
  9. Cover pan with a lid and cook for 10-12 minutes. Keep on rotating sides so that vadas are cooked on all sides.
  10. Serve sabudana vada with green chutney.

IMG_7190

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2 thoughts on “Sabudana Vada (Using Appam Pan) Recipe

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