Sabudana or Sago is commonly used in Karnataka and Maharashtra states of India to prepare various kind of dishes. From payasam (sweet porridge) to wada (fritters), there are different kinds which are tasty and ideal for fasting and regular days. Today, I am presenting to you a healthier version , Sabudana wada in appe pan.
The wadas fried in oil are definitely tastier, but they are very addictive and high in calories. I prefer shallow frying and hence made them in the appe pan.
Appe pan is available in the market in all major cities. Nirali, Nirlep, Pigeon and Hawkins are some of the popular brands.
Here is the recipe and step by step pictorial description below.
Sabudana vada in Appe pan
Ingredients
- sabudana 1/2 kg
- ground nut 1 bowl
- green chilly 8
- potato 1
- cumin 1tsp
- oil for shallow frying
- salt to taste
Instructions
- Pre-requisites
- Wash the sabudana in water and then soak it with a little water above them for four hours.
- Roast the groundnuts and let cool. Then grind it coarsely.
- Boil the potato and keep it aside.
- Grind green chilly and cumin to a paste.
- To make the dough :
- Take the soaked sabudana and slightly mash it with hand.
- Add the groundnut powder, mashed poitato, green chilly and salt. Mix well.
- To make the wada :
- Make small lemon sized balls.
- Heat the appe pan.
- Put a few drops of oil in each of the pockets of the mould.
- Keep the balls and cook on medium flame. Drizzle some oil over them.
- Turn them around with a spoon or fork after three minutes.
- Once they are brown, remove them and serve hot.
Notes
- Cooking on slow flame, makes them more crispier.
- To deep fry, follow the same recipe, but flatten them like tikkis and deep fry. At this stage, you can even deep freeze some to use later. First, flatten them and put them on a wide plate and deep freeze, Later, keep them covered in a container and use them when needed.
Soaked sago after four hours. They are swollen up and soft to touch,
Roasted groundnuts, I use them with the skin.
Green chilly and cumin to be grinded sans water. I used eight chillies and it was slightly spicy.. Adjust them to your needs.
All the ingredients at a glance. Ground nut powder, boiled potato and chilly paste. I used only one potato !
Mixing of ingredients, chiily paste, groundnut powder and lastly potatoes along with salt.
Shaping into balls.
A few balls are ready to be cooked.
Heat the appe pan. Put a few drops of oil in the pockets and slowly keep the balls to cook. Cook on medium flame and after sometime turn them around.
Sabudana wada in appe pan are ready to serve. You may use tomato ketchup or green chutney along with it.
Serve with hot tea !
Take a tip:
The sabudana should be swollen and soft to touch. If not, they will not be good to eat.
Pin it for later:
Here is the Sabudana Khichdi recipe if you ever want to recreate.
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If you ever make this recipe, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook. I will be glad to see and share your creation further.
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