Sabudana Vada with Beetroot Recipe - Ebelskiver Pan Low Fat Version
Sabudana Vada (Tapioca Fritters) recipe enhanced with beetroot and carrots to add the fibers, vitamin C, iron and other nutrients. Also popular by name of sagovada.
Servings: 6
Calories: 217kcal
Ingredients
- 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
Spices
- 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
Instructions
- 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.
Notes
Note: 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 of the fork and sprinkle some water on them.
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. let us know about your version if you make it different from above.
Nutrition
Calories: 217kcal | Carbohydrates: 36g | Protein: 5g | Fat: 6g | Sodium: 153mg | Potassium: 439mg | Fiber: 4g | Sugar: 4g | Vitamin A: 4405IU | Vitamin C: 7.6mg | Calcium: 45mg | Iron: 2.5mg