Appe pan sabudana vada
A lovely, crispy and yummy tapioca pearls fritters recipe that is perfect for your tea time! This one made tad bit healthier by shallow frying them instead of the traditional method of deep frying
Equipment
- Appe pan
Ingredients
- 1 cup tapioca pearls sabudana
- 1 medium potato boiled & crushed
- 1/2 cup peanuts roasted and crushed
- 1 tsp cumin seeds
- 4 fresh chillis chopped
- 2 tbsp coriander leaves chopped
- 1 tbsp lime juice
- 4-5 tbsp oil/ghee for cooking
- salt to taste
Instructions
- Wash the sabudana throughly and soak them in a cup of water for 6-8 hours or overnight, so that they fluff up and bloom
- Add all the ingredients, except the oil, to the bloomed tapioca pearls
- Mix well to form a homogenous mixture
- Heat the appe pan, with very little oil/ghee in each groove. Make lime sized balls of the sabudana mixture and drop it in the grooves. Cover and cook for 5-6 minutes
- Remove the lid and, with the help of a spoon, gently turn the vadas to the other side. Drizzle some more oil/ghee around. Cover and cook for another 5 minutes or until they achieve a golden brown exterior
- Remove from the pan and serve the yummy appe pan sabudana vada along with a spicy coconut chutney and chai. Enjoy!
Notes
- These proportions yielded 24 sabudana vadas
- You may also add some sugar if you like to the vada mixture before you mould and fry it
- You may also serve some sweetened and chilled yoghurt with the sabudana vada, as a dip
- 1 cup = 250 millilitres
- tbsp - tablespoon
- tsp - teaspoon