Sabudana Vadas are also known as Tapioca Fritters or Sago Vadas. When it comes to fasting food, Sabudana Vadas is among the preferred choice for many people. But some, totally wants to avoid due to its deep- frying and oil content. So today I am sharing both ways of making sabudana vadas, first method is very less oil in appam/ appe pan and second method by deep frying. Serve them with 3 Quick and easy Dips ( fasting chutneys). These vadas also happen to be gluten free and vegan.
For more recipes related to Fasting click on below links:
Video : Sago Pearls Vada/ Tapioca Fritters/ Sabudana Vada In Appam Pan & Deep- Fried ( Tips & Tricks) Click Below:
Sabudana Vada In Appe Pan/ Paniyaram Pan
It is widely used in South Indian cuisine and is known by different names — paniyaram pan, appe pan or appan pan. The best part about cooking in this pan is, with only few amount of oil the snacks turns out great just like the deep fried ones.
TIP : Use non- stick variety of Appam Pan instead of cast iron.
How To Soak Sabudana Perfectly?
This is the main question and worry when we make recipes with sago pearls/ sabudana. I learnt over a period of time. For soaking pearls my trick is to add water 1/2 inch above the level of sabudana, Just enough to cover it. So below are steps to soak Sabudana pearls.
- Rinse Sago pearls 2-3 times or wash them in a strainer under running cold water.
- Soak them in a little water above, just enough to cover it.
- Soak for at-least 3-4 hours or overnight according to your type of sabudana.
It will become more than double in size after soaking. They will be nice fluffy and when you press between your fingers it should mash easily. This is the way to know that sabudana is soaked properly.
Tip: In case you have more water left, keep them in colander for half an hours to drain water completely.
Why many times sabudana vada breaks in oil?
- Moisture content :There should be no moisture in sabudana/ sago pearls and potatoes.
—–Leave sabudana in a strainer for longer if you feel there is moisture still in it.
—–When you boil potatoes, just cook them, don’t make them mushy/ soggy. Remove them out from water on a plate after boiling. Potatoes tend to absorb water, if left in boiling water for a long time.
- Kneading : Mash all ingredients and knead it like a dough. Starch helps to bind the mixture well.
- Temperature of oil : Sabudana vadas will break open if oil is not hot enough. First heat the oil and then while frying reduce to medium flame. Right temperature is needed. Very high flame will brown them too quickly leaving them uncooked from inside. And frying on low flame will make them oily and break often.
TIP: 1) Place boiled potatoes,cut in half on paper towel to remove all moisture.
2) Microwave the potatoes instead of pressure cooker/ pot to boil the potatoes.
3) Arrowroot flour is used for binding, during frying.
- 1 cup sago / sabudana/soaked overnight
- 2 medium boiled potatoes or 1 cup grated/mashed
- 2 tbsp peanuts roasted, shelled and crushed
- 2 tbsp fresh cilantro / dhaniya, chopped
- 1 tsp tsp green chilies, chopped
- 1 tsp lemon juice
- 1 tsp sugar (optional)
- 1 tsp black pepper powder
- 1/2 tsp roasted cumin powder
- rock salt ( Sendha Namak) to taste
- 2 tbsp arrowroot flour
- oil as needed
Method: Sago Pearls Vada/ Tapioca Fritters/ Sabudana Vada In Appam Pan & Deep- Fried
- In a big bowl, pre- soaked sago pearls nice fluffy and when you press between your fingers it should mash easily.
- Add mashed potatoes, sugar, black pepper powder, green chilies crushed, peanut crushed, rock salt ( sendha namak), roasted cumin powder, chopped cilantro leaves and lemon juice.
- Mix all ingredients by pressing with your hands and bringing it together like a dough.
- Divide it into two parts: From one part, roll small balls of size of your appam pan.
- From other half make small size of patties or vadas.
Sabudana Vada in Appam Pan:
This way of cooking in appam pan will require much less oil, just 1-2 teaspoon oil for one batch of vadas.
- Heat the Appe pan over medium high heat and add a few drops of oil in each of the cavities/wells of pan.
- Place the fritter balls in each section and reduce the flame to low- medium. Cook covered for 6- 8 mins. Depending on the thickness of the pan, it could take more or less time. Be careful, it will sizzle and may splatter.
- Gently flip the fritters using chopstick or small spoon to cook the top side. Add few more drops of oil on top of each fritter.
- Make sure you consistently turn sides, to evenly cook from all sides until they are golden brown and crisp.
Sabudana Vada by deep frying in oil:
- Heat oil in a pan until it is hot enough. Test the oil by putting just a drop of small dough in the oil. If it sizzles and comes up , the oil is perfect for frying vadas.
- Cover your patties with patting dry arrowroot flour on both sides. Very lightly, don’t take much flour.
- Ensure all edges and sides are smooth without cracks.
- Now gently slip vadas in hot oil, be careful otherwise oil can splutter outside on your hands. Keep the flame to medium- low. Do not overcrowd the pan. I have put only three vadas according to size of pan.
- Gently flip on other side, when it gets little golden. Don’t try to touch vadas again and again with slotted spatula otherwise they will break.
- Fry until golden and crisp on both sides. Drain oil on sides of pan and remove them over absorbent paper towel.
Serve Sabudana Vada/ Tapioca Fritters/ Sago Vadas with Fasting chutneys.