Healthy Pan-Fried Sabudana Vada (No Deep Frying!)
3 hours 30 minutes
951 reads
About Healthy Pan-Fried Sabudana Vada (No Deep Frying!)
Craving a crispy, flavorful snack that's also healthy? These pan-fried Sabudana Vada offer a guilt-free twist on a beloved classic, delivering all the satisfaction without the deep-fried guilt.Made with tapioca pearls, potatoes, peanuts, and a fragrant blend of spices, each bite bursts with authentic Indian flavors. They're perfect for fasting days or any time you're looking for a quick and delicious treat.Easy to make and even easier to devour, these vadas are a must-try for anyone who loves a satisfying snack or a unique breakfast option.
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Recipe Time & More
Prep3 hours
Cook30 minutes
Total3 hours 30 minutes
Ingredients
Sabudana (Tapioca Pearls)
- 0.5 cup Tapioca Pearl tapioca pearls
Vegetables and Spices
- 2 Potatoes chopped, medium
- 2 tsp Chillies finely chopped, green
- 1 tsp Cumin Seeds roasted
Flavor Enhancers
- 1 tbsp Lime Juice freshly squeezed
- 3 tbsp Peanuts crushed
- 1 tsp Cinnamon ground
- 1 tsp Cloves ground
- 1.5 tsp Salt or to taste
Other
- 1.5 tsp Oil for pan-frying
Instructions
- Soak the sabudana in plenty of water for 2-3 hours, or until softened. The soaking time may vary depending on the quality of the sabudana, so check periodically. Once softened, drain the sabudana thoroughly and rinse well.
- Boil the potatoes until tender. You can do this in a pressure cooker, microwave, or by boiling them on the stovetop. Once cooked, let them cool slightly, then peel and mash them thoroughly.
- In a large bowl, combine the drained sabudana, mashed potatoes, chopped green chilies, roasted cumin seeds, crushed peanuts, lime juice, ground cinnamon, ground cloves, and salt. Mix well to ensure all the ingredients are evenly distributed.
- Heat a pan or skillet over medium heat. Add a small amount of oil to the pan. Form small portions of the sabudana mixture into flat, round vadas.
- Place the vadas in the hot pan and cook for a few minutes per side, until they turn golden brown and crispy. Pan-frying helps achieve a satisfying texture without deep frying.
- Once cooked, remove the vadas from the pan and place them on a paper towel-lined plate to absorb any excess oil. Serve the pan-fried sabudana vadas warm with your favorite chutney or sauce.
Recipe Notes
Good To Know
- For an extra crunchy exterior, lightly coat the shaped vadas with a thin layer of crushed roasted peanuts before baking or air-frying.
- If using an oven, place the vadas on a preheated, lightly greased baking rack instead of a tray to allow hot air circulation and ensure even crisping on all sides.
- Add a small amount of grated ginger or finely chopped curry leaves to the mixture for an aromatic boost and subtle flavor depth.
Expert Tips
- Soaking the lentils for the appropriate time is crucial for achieving the right texture. Over-soaking can result in a mushy vada, while under-soaking can make it difficult to grind and bind.
- Adjust the consistency of the batter by adding water sparingly. A slightly thick batter will hold its shape better during cooking.
- Don't overcrowd the baking tray or air fryer basket. Ensure adequate space between each vada for even cooking and browning.
Storage Instructions
- Leftover vadas can be stored in an airtight container in the refrigerator for up to two days.
- Reheat in an oven or air-fryer for a few minutes to restore their crispiness before serving.
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Recipe Nutrition
Calories: 71kcalCarbohydrates: 6gProtein: 2gFat: 5gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 3gSodium: 855mgFiber: 1gSugar: 1g
linsy patel
Articles: 5
5 Comments
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This looks so good! Can’t wait to cook it.
This is wonderful! Can’t wait to taste it.
Looks so mouthwatering! Thanks for sharing.
Wow, this looks fantastic!
Such a scrumptious dish! Thank you.