Name: Sabudana Vada - Not Fried recipe by Linsy Patel at BetterButter
Prep time: 180 min
Cook time: 10 min
Total time: 190 min
Yield: 6
Ingredients: 1/2 cup sabudana before soaking; 2 potatoes; 2 tsp crushed ginger and green chillies mix; 1 tsp lime juice; 1 tsp roasted jeera (cumin) powder; 3 tbsp crushed peanuts; 1 tsp cinnamon powder; 1 tsp clove powder; 1 - 2 tsp oil; Salt as per taste

ABOUT Sabudana Vada - Not Fried RECIPE

I wanted to make this the healthy way while still taking care of the fasting rules. This vada are not fried, so you don't need to add any flours or yogurt to make it soft. It is as soft as it is and still delicious. As you all know my love for my paniyaram pan, I wanted to make this in it and I got the perfect opportunity to make this during fast. So here it is, everyone's favorite sabudana vada but in a healthy way. To pair it up I made Banana walnut lassi and it was just too good.

Ingredients Serving: 6

1/2 cup sabudana before soaking
2 potatoes
2 tsp crushed ginger and green chillies mix
1 tsp lime juice
1 tsp roasted jeera (cumin) powder
3 tbsp crushed peanuts
1 tsp cinnamon powder
1 tsp clove powder
1 - 2 tsp oil
Salt as per taste

Instructions

Soak the sabudana in plenty of water for 2-3 hours. (Check the quality of your sabudana and soak it more if needed. Mine was done in 2 hours.) Also boil the potatoes in a pressure cooker or microwave.
After soaking the sabudana, washed them thoroughly and drain it very well. Take a bowl. Add the sabudana, mashed potatoes, ginger, chili, peanuts, lime juice, salt and both powders.
Heat the paniyaram pan. Add drop of oil in it. Make small rounds of mixture and put it in the pan.
Cook it from all the sides till it becomes red. You can make patties and deep fry it or shallow fry it as well.
Make all the balls and take it out on a paper towel. (No matter how little oil you put, it will leave oil.)
Serve at room temperature with green chutney or maggi hot sauce/ketchup.

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