SABUDANA WADA (SAGO FRITTERS/CHOWARY WADA)

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4As I mentioned in my Apple Paniyaram post that my paniyaram pan (appe pan) is one my treasured kitchen assets. You can make so many things with it and need not worry about the oil quotient since it requires so less oil. It’s a total replacement to deep frying dishes.

I have always loved sabudana wadas. Few years back I regularly used to have this snack at 4 PM  with hot cup of tea. This fritter is good to be served with mint chutney or tamarind chutney. Oh don’t bother. You can have it with ketchup or just like that. It is that yummy and crunchy. With handful of ingredients this is a delight to make. See the small edible flavourful balls I prepared. I got some for my colleagues and they loved it too.

Do try them out.

INGREDIENTS:

  • Sabudana/ Sago/Chowary – 1 cup
  • Potato – 1 medium
  • Peanuts/Groundnuts – ½ cup
  • Cumin/Jeera – 1 tablespoon
  • Coriander Leaves – 2-3 stems
  • Chilly Powder – ½ tablespoon
  • Lemon – Half
  • Salt – As per taste

1INSTRUCTIONS:

  • Wash and soak sabudana overnight or atleast 4-5 hours.
  • Dry Roast peanuts till slightly brown.
  • Crush them. It need not be powdered but just a coarse mixture.
  • Dry roast cumin. Crush them too.
  • Chop Coriander leaves finely.
  • Boil and mash potatoes.
  • Add peanuts, cumin, coriander leaves, sabudana, chilly powder, lemon juice and salt to the potatoes. Give it a good mix.
  • Make small balls.
  • Take the balls in your hand and slightly flatten it.
  • Heat a paniyaram pan.
  • Add 2 drops of oil in each well of the pan.
  • Once hot add the balls in each well of the pan.
  • Once the bottom is golden, turn the balls to the other side.
  • Cook on all sides till desired crispiness and color is achieved.

Serve with love.

 

2TIPS:

  • The sabudana which I get here becomes powdered when I soak in water. Hence I kept it soaked in enough water such that the water level is above the sabudana level in container. After the 5 hours when the sabudana has soaked well, I put them in fridge for few hours before using them.
  • You can replace chilly powder with chopped chilly. Since I made this for my toddler, I don’t want him to bite into the chilly. Hence used chilly powder.
  • Crush the peanuts a little finely to avoid choking if your toddler does not chew properly.
  • After roasting the peanuts, you can remove the peanut skin, by rubbing them between your palms while it is still hot. Once it has cooled down it will be difficult to remove the skins.
  • You can use the soaking time to boil and peel the potatoes. Store it in fridge and use it when required to make time during rush hours.3
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6 Comments Add yours

  1. Garima says:

    Cooking sabbodana vada this way is better than deep frying…and am impressed with multiple way we can use this pan…Thanks Yeleena for the great idea.

    Like

    1. yeleena says:

      Watch out this space for more recipes coming up with the pan…Thanks for visiting 🙂

      Like

  2. Divya says:

    I love sabudana wada and yoy made it perfectly…

    Like

  3. Yalo Thomas says:

    Yummy .. !!!!
    sago is pure carbohydrate and has very little protein, vitamins, or minerals. 100 grams of dry sago typically comprises 94 grams of carbohydrate, 0.2 grams of protein, 0.5 grams of dietary fiber, 10 mg of calcium, 1.2 mg of iron and negligible amounts of fat, carotene, thiamine and ascorbic acid and yields approximately 355 calories.

    Like

    1. yeleena says:

      Thank you for the information. Readers will definitely appreciate.

      Like

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