Sabudana Vada or Tapioca Fritters are an ideal snack to enjoy on a cold morning to warm you up and get going. Sabudana vada was my childhood favorite, but as I grew to be more aware and health-conscious, which motivated me to comeup with this healthier recipe. Now you can enjoy this favourite snack Sabudana Vada without any guilt any time.
Making Healthier Sabudana Vada
First, tapioca pearls (sabudana/sago) are made from tapioca starch which mostly comprises carbohydrates. Secondly, fritters are deep-fried conventionally. But my love for these fritters forced me into making a healthier version of Tapioca Fritters (sabudana/sago vada).
Here in addition to tapioca, I have used beetroot and carrots to add the fibers, vitamin C, iron, and other nutrients. Further, roasting them in ebleskiver (appe) pan with only a few drops of oil makes them low-fat and guilt-free snacks.
Soaking Tapioca for Sabudana Vada
When you soak the tapioca, make sure to not overfill with water. Only fill till the level of tapioca is in the cup. After about every hour, fluff them with a spoon or fork and sprinkle some water on them.
Accompaniment for Sabudana Vada
Crispy sabudana vada are usually served with mint green dip (chutney), tamarind dip (chutney) or with a sweet yogurt dip. If you don't have carrots, you can also use any other vegetable of your choice. For example, finely chopped spinach or squashes will also do fine. Each mom has a slightly different flavor. Let us know about your version if you make it different from this recipe.
Dinnerware used for serving - Pier 1 Imports Antique Scroll Collection
Sabudana Vada with Beetroot Recipe - Ebelskiver Pan Low Fat Version
- 160 gm Tapioca pearls 1 cup Dry Sabudana/Sago) - Soak in just level water for 2 - 3 hours
- 200 gm Potatoes 1 medium size boiled
- 150 gm Carrots 1 medium size grated
- 200 gm Beetroot 1 medium size grated
- ½ cup Peanuts roasted
- 15 gm Ginger 1 inch piece grated
- 5 gm Green chilies 2 or 3 chopped depending on your spice level
- 15 gm Cilantro handful chopped
- ¼ teaspoon Salt Adjust as per your taste
- ½ teaspoon Red chili flakes
- ½ teaspoon Black pepper
- ¼ teaspoon Garam masala
- 1 teaspoon Dry mango powder
- ½ teaspoon Chaat masala
- ½ teaspoon Fennel seeds
- ½ teaspoon Cumin seeds
- Grate the boiled potato and mix with soaked tapioca and other ingredients in the mixing bowl.160 gm Tapioca pearls, 200 gm Potatoes, 150 gm Carrots, 200 gm Beetroot, ½ cup Peanuts, 15 gm Ginger, 5 gm Green chilies, 15 gm Cilantro, ¼ teaspoon Salt, ½ teaspoon Red chili flakes, ½ teaspoon Black pepper, ¼ teaspoon Garam masala, 1 teaspoon Dry mango powder, ½ teaspoon Chaat masala, ½ teaspoon Fennel seeds, ½ teaspoon Cumin seeds
- Divide into small lemon sized ball. Size may vary depending on the cavity size of ebleskiver pan used. Try to keep them little small than the cavity to make it easy to flip.
- Heat the pan on medium heat and brush the cavities with oil.
- Put one ball in each of the cavities and roast on medium heat.
- Flip after after few minutes when they are brown from bottom. Keep flipping them after some interval for even browning.
- Fritters are done when they are uniformly golden brown and you can feel the crispy crust.
- Transfer them in a bowl and enjoy with other accompaniments.
Can you use an appe pan on an induction pan?
Can these be baked and if so at what temp?
Rupali Agarwal says
Yes, you can bake them as well @ 450f. Place them on parchment lined baking sheet, bake for about 30 minuets then flip and bake them for around 20-25 minuets.
Great recipe. Loved it. Using the appe pan instead of traditional deep frying is a terrific idea.
Rupali Agarwal says
Thanks Neha for trying the recipe and liking it. Will try to post more recipes using appe pan, that's the most used pan in my kitchen.