Sabudana Vada in Appam Maker

Sadudana Vada step by step instructions:

The first thing which comes to mind when we fast is “Sabudana”. Sabudana khichdi tastes awesome and so does the vada. We generally deep fry the vadas. But with the invention of this great appliance “Appam Maker”, the oil problem has been resolved to a large extent.
Now whether it is koftas or kebabs or anything else I prefer using the appam maker for making all these wonderful recipes.
The vadas made in the appam maker are very tasty and healthy too.

Let us start cooking!!!

Ingredients:
Sago seeds (sabudana): ½ cup (washed and soaked overnight)
Onion: 1 medium (finely chopped)
Green chili: 1 (deseeded and finely chopped)
Ginger: ½ tsp (grated)
Peanuts: 1 tbsp
Coriander leaves: 1 ½ tbsp. (finely chopped)
Potato: 1 medium (boiled, skin removed and mashed)
Chaat masala: 1 tsp
Red chili powder: ¼ tsp or as required
Dried mango powder (Amchoor): ½ - ¾ tsp
Salt as per taste
Oil for making the vadas

Method:
1. Dry roast the peanuts. Let them cool and pound them coarsely. Remove the skins.

2. Drain the water from the sabudana well. Keep the sabudana in a sieve which ensures that no water remains.
3. Mix together sabudana, coriander leaves, green chili, peanuts, salt, red chili powder, ginger, chaat masala, amchoor, and onions. Mix well.

4. Now add mashed potatoes and mix well.

5. Make small balls from the mixture.
6. Heat an appam pan. Put some oil in all the cavities.
7. Put the balls into the cavities and cover the pan.

8. Let the vadas cook for 6-7 minutes or until the vadas turn brown. Keep the flame always low.

9. Flip the vadas carefully. Again cook them covered for 5-6 minutes.
10. Take out on a plate and serve hot with chutney, ketchup etc.
11. Yummy and healthy “Sabudana Vadas” are ready!

Tips:
1. Make sure no water remains in the sabudana.
2. Always keep the sabudana soaked for at least 4 hours.
3. They can be fried also instead of making in an appam pan.

See you soon with a new recipe till then Happy Cooking!!!