Sabudana Vada, a cherished snack from Maharashtra, is traditionally deep-fried, resulting in a crispy exterior and a soft, melt-in-your-mouth interior. However, for those seeking a healthier alternative without compromising on taste, preparing Sabudana Vada in an appe pan offers a delightful solution. This method uses minimal oil, making it a guilt-free treat that's perfect for tea-time or as a nutritious snack.
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Using the appe pan to prepare Sabudana Vada became a game-changer, allowing us to enjoy this cherished snack more frequently without the guilt of deep frying.
Instructions to cook using Appe Pan
- Soak the Sabudana:
Wash 1 cup sabudana thoroughly and drain all the water.
Add ½ cup water and soak for 2–3 hours or overnight until soft and fluffy. - Prep the Aromatics:
In a small chopper or food processor, add the roasted peanuts, green chillies, and coriander leaves.
Pulse a few times until coarsely crushed. You want a chunky texture—not a paste. - Make the Mixture:
In a large mixing bowl, combine Soaked sabudana, Mashed boiled potatoes, crushed peanut-chilli-coriander mixture, roasted cumin powder, sendha namak, and lemon juice - Mix everything thoroughly until well combined.
- Shape the Vadas:
Grease your palms with a little oil and shape the mixture into lemon-sized balls. You can use an ice-cream scoop to get uniform size vadas - Cook in Appe Pan (Paniyaram Pan):
Heat and lightly grease each cavity of the appe pan with oil.
Place the balls in the cavities, cover, and cook on medium heat for about 2 minutes.
Flip each ball and cook for another 2–3 minutes until golden brown and crispy on all sides. - Serve:
Enjoy your hot and crispy sabudana vadas with green chutney, sweet curd, or straight from the pan while they’re still sizzling!
Keep Appe Pan covered
Keep the appe pan covered while cooking – ensures even cooking from all sides
Storage Tips for Leftovers
| Storage Method | How Long It Lasts | How to Store |
|---|---|---|
| Room Temperature | 4–6 hours | Store in an airtight container, reheat before eating |
| Refrigerator | Up to 2 days | Keep in a sealed box, reheat in appe pan or oven |
| Freezer | Up to 1 month (uncooked) | Freeze shaped vadas on a tray, then store in a ziplock. Cook directly in appe pan without thawing |
How to Serve Appe Pan Sabudana Vada
Here are some great combos that go beautifully with these vadas:
- Green Chutney: Mint + coriander + lemon – refreshing kick
- Sweetened Yogurt: A kid-favorite twist
- Coconut Chutney: For a South Indian fusion
- Masala Chai: Classic combo for a rainy day
Common Mistakes and How to Avoid Them
| Mistake | Result | Solution |
|---|---|---|
| Using too much water to soak sabudana | Vadas turn sticky or mushy | Just cover sabudana with water; it should absorb it fully without excess |
| Not roasting peanuts well | Lacks crunch and flavor | Always roast peanuts till golden and let them cool before grinding |
| Flipping vadas too early | Vadas break or stick to the pan | Wait until bottoms are golden before flipping – patience pays off! |
Top Tips for Perfect Appe Pan Sabudana Vada
- Keep the Appe pan covered – ensures even cooking from all sides
- Preheat Appe pan properly – helps in forming a crispy outer layer
Sabudana vada made in appe pan
- Total Time: 0 hours
- Diet: VegetarianDiet
Description
Crispy on the outside, soft on the inside—this appe pan Sabudana Vada recipe offers a guilt-free version of the classic Indian snack
Ingredients
- Sabudana (Sago pearls) - 1 cup
- Boiled potato (mashed) - ½ cup
- Roasted peanuts - ½ cup
- Fresh coriander leaves - 4 tbsp
- Green chillies - 4
- Roasted cumin powder - 1 tsp
- Sendha namak (rock salt) - 1 teaspoon (use regular salt if not fasting)
- Lemon juice - 1 tsp
- Cooking oil - 2-3 tablespoon (for greasing and cooking)
Instructions
- Soak the Sabudana: Wash 1 cup sabudana thoroughly and drain all the water. Add ½ cup water and soak for 2–3 hours or overnight until soft and fluffy.
- Prep the Aromatics: In a small chopper or food processor, add the roasted peanuts, green chillies, and coriander leaves. Pulse a few times until coarsely crushed. You want a chunky texture—not a paste.
- Make the Mixture: In a large mixing bowl, combine Soaked sabudana, Mashed boiled potatoes, crushed peanut-chilli-coriander mixture, roasted cumin powder, sendha namak, and lemon juice
- Mix everything thoroughly until well combined.
- Shape the Vadas: Grease your palms with a little oil and shape the mixture into lemon-sized balls. You can use an ice-cream scoop to get uniform size vadas
- Cook in Appe Pan (Paniyaram Pan): Heat and lightly grease each cavity of the appe pan with oil. Place the balls in the cavities, cover, and cook on medium heat for about 2 minutes. Flip each ball and cook for another 2–3 minutes until golden brown and crispy on all sides.
- Serve: Enjoy your hot and crispy sabudana vadas with green chutney, sweet curd, or straight from the pan while they’re still sizzling!
- Prep Time: 0 hours
- Inactive Time: 0 hours
- Cook Time: 0 hours
- Cuisine: Indian
Appe Pan Sabudana Vada is a healthier twist on a much-loved Maharashtrian classic. With the same crispy texture and comforting flavors, but without all the oil, it’s perfect for fasting, snacking, or guilt-free indulgence. Whether you’re new to Indian cooking or just looking for a better way to enjoy traditional favorites, this recipe checks all the boxes—easy, wholesome, and delicious. Give it a try and let it become a new family favorite in your home too!
