Sabudana Appe is a quick and easy-to-make Indian snack that is crispy and crunchy on the outside with a soft and melt-in-mouth texture on the inside. This recipe is a no-fry version of traditional sabudana vada.
You can check Navratri recipes for 9 days and more Indian evening snacks recipes.
Sabudana vada for fasting, vrat
Sabudana vada (tapioca fritters) is a traditional Maharashtrian style no onion, no garlic snack recipe prepared during fasting and vrat days like Navratri, Shivaratri, Ekadashi, Ganesh Chaturthi, or Sankashti.
Sabudana is a Hindi word that means tapioca pearls in Western countries.
In south Indian states, these are popular as sabakki vada in Kannada, saggubiyyam vadalu in Telugu, chowari vada in Malayalam and javvarisi vadai in Tamil.
I have already shared a deep-fried traditional version of sabudana vada. You can air fry it or bake it in the oven.
Sabudana Appe (Paniyaram)
Today's post is all about making nonfried instant sabudana vada in appe pan (paniyaram pan, Aebleskiver/Ebelskiver). A guilt-free, low-calorie Indian snack that you can enjoy any day for an evening snack with a cup of coffee or tea.
This is called sabakki paddu in Kannada, sabudana appe in Marathi and Konkani, javvarisi paniyaram in Tamil, chowari appam in Malayalam and saggubiyyam ponganalu in Telugu.
Sabudana is soaked in hot boiling water for a maximum of 30 minutes, and the potatoes are cooked in the microwave and mashed. This is also an instant version of traditional sabudana vada or nonfried vada.
Since you are cooking in appe pan, you don't have to worry about the vadas bursting, breaking in oil, or becoming too oily. Even beginners can easily make this version of sabudana vada.
Ingredients for Sabudana Appe (Sago Vada)
Sabudana: Available as tapioca pearls or sago in any Indian grocery store or even on Amazon.
Potatoes: Used as a binding agent for vada.
Peanuts: I have used store-bought roasted peanuts. If using the raw ones, make sure you roast, peel and crush them.
Spices: Ginger, garlic, and green chilies for flavor.
Salt: Sendha namak for fasting days. Else, use regular salt.
Lemon juice: Enhances the flavor.
Coriander leaves: Fresh herbs always enhance the taste.
Flour: I generally use corn starch or rice flour as it soaks excess moisture, making your vada crispy and crunchy. For fasting days, use kuttu ka atta (buckwheat flour) or rajgira (amaranth flour) in the recipe.
See the recipe card below for a full list of ingredients and measurements.
Step-by-step instructions
Prepare the ingredients
- Boil the potatoes in a pressure cooker, instant pot, stovetop, or microwave. Use your favorite method. Mash the potatoes and keep them aside.
- I have ground the peanuts in a small mixie jar. You can crush them with mortar and pestle.
Soak sabudana for 15-30 minutes
Step 1: Wash the sabudana in water 2 to 3 times until the water runs clear. This is done to remove the excess starch. Add the hot boiling water to the sabudana and soak for 15 to 30 minutes or until you prepare all the other ingredients.
Step 2: Drain any extra water from the soaked sabunda. You can use a strainer if needed.
Sabudana Appe (Non Fried Sabudana Vada)
Step 3: To this, add mashed potatoes, peanut powder, ginger, green chilies, cumin seeds, baking soda, salt, cornstarch or any flour, coriander leaves, and lemon juice.
Step 4: Mix to form a dough. You don't need any water to make the dough.
Step 5: Make small balls out of this dough that fits into your appe pan.
Step 6: Heat appe pan on medium flame. Add teaspoon of oil into each appe mold.
Place dough balls in appe mold, cover it with a lid, and cook on medium flame for 3 to 4 minutes.
Step 7: When the bottom becomes crispy and golden brown, using the back of the spoon or knife, flip and cook on another side for 3 to 4 minutes. Drizzle oil if needed.
Step 8: Transfer it to a paper towel and repeat the process for the remaining dough balls. Serve it with mint chutney, tomato chutney, south Indian coconut chutney, or ketchup.
Tips
- To make sabudana vada without peanuts, you can add cashew nuts or simply skip to make it nut-free.
- This is the best way to make sabudana vada using less oil.
- If you are not preparing this appe for vrat or fasting, you can even use rice flour.
- Always wash the sabudana 2 to 3 times in water before soaking. This is done to get rid of excess moisture, which prevents them from sticking to each other.
- To make sabudana vada without potatoes, you can use mashed sweet potatoes or chickpeas.
Recipe FAQs
Sabudana appe tastes good on its own with a hot cup of tea or coffee.
During monsoon, instead of pakoras or bajjis, try this crunchy sabudana appe with masala chai.
You can also serve it with mint chutney, tomato chutney, south Indian coconut chutney, or ketchup.
Sabudana dough can be made and stored in the refrigerator for 2 to 3 days or until you are ready to serve. You can boil or microwave the potatoes and keep them in the fridge.
Leftover cooked sabudana appe can be stored for a day or 2—reheat by placing back in appe pan or air fryer for 10 minutes at 300 degrees F.
More sabudana recipes for fasting
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Recipe card
Sabudana Appe | Sabudana Vada in Appe Pan - Traditional Fasting Recipe
Equipment
Ingredients
- 1 cup Sabudana Tapioca pearls
- 1 Potato peeled, boiled and mashed.
- ¼ cup Peanuts roasted
- 1 inch Ginger grated
- 3 Green chilies, finely chopped
- 1 teaspoon Cumin seeds
- Baking soda pinch
- Salt to taste (sendha namak for fasting)
- 1 tablespoon Corn starch (rice flour) or kuttu ka atta or rajgira for fasting
- 2 to 4 tablespoon Coriander leaves, finely chopped
- Juice of 1 lemon
- Oil for cooking
Instructions
Preparation and How to soak sabudana?
- Wash the sabudana in water 2 to 3 times until the water runs clear. This is done to remove the excess starch.1 cup Sabudana
- Add the hot boiling water to the sabudana and soak for 15 to 30 minutes or until you prepare all the other ingredients.
- Boil the potatoes in a pressure cooker, instant pot, stovetop, or microwave. Use your favorite method. Mash the potatoes and keep them aside.1 Potato
- I have ground the peanuts in a small mixie jar. You can crush them with mortar and pestle.¼ cup Peanuts
- Drain any extra water from the soaked sabunda after 15 to 30 minutes.
Making of sabudana appe (non fried sabudana vada)
- To the soaked sabudana, add mashed potatoes, peanut powder, ginger, green chilies, cumin seeds, baking soda, salt, cornstarch or any flour, coriander leaves, and lemon juice and mix to form a dough. You don't need any water to make the dough.1 inch Ginger, 3 Green chilies,, 1 teaspoon Cumin seeds, Baking soda, Salt, 1 tablespoon Corn starch, 2 to 4 tablespoon Coriander leaves,, Juice of 1 lemon
- Make small balls out of this dough that fits into your appe pan.
- Heat appe pan on medium flame. Add teaspoon of oil into each appe mold or whole.Oil for cooking
- Place dough balls in appe mold, cover it with a lid, and cook on medium flame for 3 to 4 minutes. When the bottom becomes crispy and golden brown, using the back of the spoon or knife, flip and cook on another side for 3 to 4 minutes. Drizzle oil if needed.
- Transfer it to a paper towel and repeat the process for the remaining dough balls.
- Serve it with mint chutney, tomato chutney, south Indian coconut chutney, or ketchup.
Video
Notes
- To make sabudana vada without peanuts, you can add cashew nuts or simply skip to make it nut-free.
- This is the best way to make sabudana vada using less oil.
- If you are not preparing this appe for vrat or fasting, you can even use rice flour.
- Always wash the sabudana 2 to 3 times in water before soaking. This is done to get rid of excess moisture, which prevents them from sticking to each other.
- To make sabudana vada without potatoes, you can use mashed sweet potatoes or chickpeas.
Emily Flint
This was such a fun recipe to make. Thanks for introducing me to new ingredients and flavors!