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
Units
Scale
- Sabudana (Sago pearls) - 1 cup
- Boiled potato (mashed) - 1/2 cup
- Roasted peanuts - 1/2 cup
- Fresh coriander leaves - 4 tbsp
- Green chillies - 4
- Roasted cumin powder - 1 tsp
- Sendha namak (rock salt) - 1 tsp (use regular salt if not fasting)
- Lemon juice - 1 tsp
- Cooking oil - 2-3 tbsp (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