Sabudana Vada or No Fry Sago Fritters
Sabudana Vada or No Fry Sago Fritters
A Refreshing Morning Bite, Sabudana Vada or No Fry Sago Fritters This versatile Indian snack not only provides a cooling effect but also goes easy on the digestive system. As someone who savors the delicious Payasam dessert made with sago pearls and milk in South India, I’ve come to appreciate the uniqueness of this ingredient.
Surprisingly, sabudana isn’t a grain or lentil; rather, it’s extracted from the center of sago palm stems in the form of starch. Thanks to its starchy composition, sago is rich in energy and carbohydrates. You might also know it as tapioca or cassava pearls, and its popularity isn’t limited to India alone. Many tropical countries embrace the culinary possibilities of sago.
Beyond its culinary appeal, sago serves as a binding agent and thickener in various dishes. With its low-calorie content, it’s an excellent choice for a light meal. Moreover, sago is incredibly easy to digest, making it a suitable option for babies, especially when they’re experiencing digestive issues like diarrhea. This digestive ease applies to adults as well.
In North India, sago takes center stage as fasting food or “Vrat ka khana” when grains are off the menu. Sabudana Khichdi, a flavorful dish, is a popular choice during such fasting periods.
Sago pearls undergo a transformation when soaked in water, turning from opaque to translucent. Interestingly, fermentation may enhance the nutritional value of sabudana.
Traditional Sabudana Vada
Traditionally, Sabudana Vadas are simple Indian fritters made from sago, potatoes, groundnuts, and green chillies. While they are typically deep-fried, I used to avoid making them due to the excessive oil. However, I’ve discovered a healthier alternative – making them in the Appe pan or Aebleskiver pan. I opted for the cost-effective and efficient Appe pan, as opposed to the pricier fancy pancake/Aebleskiver pan.
The best part? These vadas retain their deliciousness even when not fried and are notably lighter. In the same pan, I whip up delightful paniyaram using dosa batter, and the results are equally satisfying.
So, whether you’re looking for a cool and comforting breakfast or exploring versatile culinary creations, sabudana deserves a special place in your kitchen. From Vada to dessert, it’s a culinary treasure waiting to be discovered.
Recipe for Sabudana Vada or No Fry Sago Fritters
2 cups sago/sabudana
3 potatoes boiled and mashed
2 chillies & a tiny piece of ginger paste
1/2 cup roasted and coarsely ground groundnuts
½ tsp cumin seeds
Juice of one lemon
½ tsp red chilli powder
Fresh coriander leaves
salt to taste
2 tbsp oil
Method for Sabudana Vada or No Fry Sago Fritters
Rinse the sabudana and soak it in a bowl with 3 cups of water. Cover and keep aside for 5 to 6 hours or overnight. Dry roast and coarsely grind the peanuts.
In a bowl, mash the boiled potatoes (I prefer grating), add chillies & ginger paste, salt, groundnuts, coriander leaves, cumin seeds, lemon juice and finally the soaked Sago pearls or sabudana.
Mix everything nicely, preferably with your hand.
Wet your hand and make small balls with the mashed mixture.
Heat the appe pan. Spray a little oil in each of the pits.
Place the sabudana vadas in the appe pan and cook patiently.
When the underside browns, flip the vada with a skewer. As it cooks, continue to turn it until all sides are completely brown. They are crispy on the outside and soft and gooey on the inside. The flavour of the ginger, the spice of the chilli and the tanginess of the lemon juice tickle the palate.
Serve hot with a dip of your choice. I prefer the Coconut Chutney.
Sabudana Vada or No Fry Sago Fritters is an anytime healthy snack. Did you like it?
This post is a part of Blogchatter Half Marathon 2023