Sabudana Appe | Sabudana Vada in Appe Pan - Traditional Fasting Recipe
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.
Servings: 22
Calories: 47kcal
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.
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.
Nutrition
Calories: 47kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Sodium: 22mg | Potassium: 69mg | Fiber: 1g | Sugar: 1g | Vitamin A: 13IU | Vitamin C: 5mg | Calcium: 8mg | Iron: 0.4mg