Name: Healthy Non-Fried Sabudana Vada Recipe (Appe Pan)
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Ingredients: 1 cup Tapioca Pearl (tapioca pearls, or overnight, washed thoroughly and soaked in water for at least 4-6 hours); 2 medium Potato (and mashed, boiled until tender, peeled); 3-4 Chili (finely chopped (adjust to your spice preference), green); 1/2 cup Peanuts (dry roasted and finely ground into a powder); 1-1.5 tsp Salt (or to taste); 1 tbsp Oil (for greasing the appe pan); 1/4 cup Water ((optional, to adjust the consistency of the batter))

Healthy Non-Fried Sabudana Vada Recipe (Appe Pan)

Disha Goyal

UpdatedJuly, 2025

55 minutes

1000 reads

4.20 from 5 votes

South Indian

About Healthy Non-Fried Sabudana Vada Recipe (Appe Pan)

Craving crispy Sabudana Vadas without the guilt of deep frying? This recipe delivers! These delicious, non-fried vadas are made in an appe pan, achieving a perfectly crisp exterior and a soft, flavorful interior. A healthier twist on a South Indian classic, they're perfect for breakfast, lunch, or a satisfying snack.

Using simple ingredients like soaked sabudana (tapioca pearls), mashed potatoes, green chilies, and roasted peanuts, this recipe is surprisingly easy to follow. The appe pan ensures even cooking and a delightful texture. Whether you're fasting or simply looking for a lighter, healthier option, these vadas are a guaranteed crowd-pleaser.

Get ready to enjoy the chewy goodness of sabudana combined with the subtle spice of green chilies and the nutty crunch of peanuts – all without the excess oil!

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Recipe Time & More

Prep30

Cook25

Total55

Calories19 kcal

Serves

Served AsBreakfast Lunch Snacks

Recipe TasteCrunchy Salty Spicy

Ingredients

Sabudana Preparation

▢ 1 cup Tapioca Pearl tapioca pearls, or overnight, washed thoroughly and soaked in water for at least 4-6 hours

Potato & Spice Mixture

▢ 2 medium Potato and mashed, boiled until tender, peeled
▢ 3-4 Chili finely chopped (adjust to your spice preference), green
▢ 1/2 cup Peanuts dry roasted and finely ground into a powder
▢ 1-1.5 tsp Salt or to taste
▢ 1 tbsp Oil for greasing the appe pan
▢ 1/4 cup Water (optional, to adjust the consistency of the batter)

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Instructions

Prepare the Sabudana

Drain the soaked sabudana and set aside.

Combine Ingredients

In a large bowl, combine the mashed potatoes, green chilies, peanut powder, and salt. Mix well.
Add the drained sabudana and gently mix until everything is well incorporated. If the mixture is too dry, add a little water, a tablespoon at a time, until you achieve a slightly firm but moldable consistency.

Shape the Vadas

Roll the mixture into small, slightly flattened balls, ensuring they are the right size to fit snugly into the sockets of your appe pan.

Cook the Vadas

Heat the appe pan over medium-low heat. Lightly grease each socket with a few drops of oil.
Place the sabudana vada balls into the heated sockets.
Cover the appe pan with a lid and cook for about 8-10 minutes on one side.
Gently flip each vada and cook for another 8-10 minutes on the other side, or until golden brown and cooked through. Add a few more drops of oil to the pan if necessary to prevent sticking.

Serve

Once cooked, remove the vadas from the appe pan and serve hot. They are delicious on their own or with your favorite chutney.

Recipe Notes

Expert Tips for Perfect Non-Fried Sabudana Vadas

Soaking the sabudana for the recommended time is crucial for achieving the right texture. Don't rush this step!
Adjust the amount of green chilies according to your spice preference. Start with fewer and add more if needed.
Using roasted peanuts adds a lovely nutty flavor and aroma. Make sure to grind them finely for a smoother batter.
If the vadas are sticking to the appe pan, slightly increase the heat and add a few more drops of oil. Do not use too much oil, as this is a non-fried recipe.