Sabudana wada is a favorite among people who observe fast and I guess, like mine the rest family members also wait for this dish.. it’s simply tasty..
The authentic way to make these wada’s is using potatoes and deep-frying them. But I have tried the healthier version; actually it’s not very healthy as still shallow fry is involved but still better than deep fry and potatoes.
I have replaced potatoes with sweet potatoes and rest is just the same. The original recipe ask for some sugar in it, but as sweet potatoes replace the sweetness so we can skip that too. Let’s Begin..
Soak the Sabudana overnight in enough water.
Drain the water and keep in the colander till it’s completely dry or else the wada’s might break.
Roast the peanuts and Curry leaves and then coarsely grind them before adding to the mixture to get maximum flavors.
I tried making this wada using three different methods baking, shallow fry and deep fry.
Baking them in the oven – they did turn out good and tasted okay. It was just the sabudana was little hard but still tasted the same. So you can also try baking them to make it completely healthy. But needs to be consumed in 5 minutes or else they became a chewy.
Shallow Fry – They just tasted the same as deep fry, I tried to only use oil what was required rather than filling the whole pan.
Deep Fry – Sinfully indulging.. It’s always a classic hit!!
But my vote goes to Shallow Fry
Please do try this recipe it’s Simple and Easy yet very Tasty 🙂
Sweet Potato Sabudana Wada (Tapioca Sago fritters)
- 2 cups Sabudana (Sago)
- 3 medium Sweet Potatoes
- ¼ cup Peanut
- 8 to 10 Curry leaves
- ½ tsp Cumin seed
- Salt to taste
- 1 Green chilli (can be adjusted according to taste)
- 1 tsp Red chilli powder
- 1 tsp Coriander powder
- ½ tsp Ajwain (Carum seeds)
- 1 inch Ginger, grated
- 1 tsp Chat masala or Amchur(dried mango powder)
- 2 ½ tbsp Cornflour
- Fresh Coriander leaves, chopped
- Oil for Shallow fry.
- Soak sabudana(sago), overnight in plenty of water. Drain the water next day and keep the sabudana in the colander till it’s completely dry.
- Peel, boil and mash the sweet potatoes in a mixing bowl.
- In a pan on medium flame put the peanuts and curry leaves and roast them. Do not add any oil.. Roast till peanuts get brown spots and curry leaves become crisp.
- Remove from flame and let it cool down, then coarsely grind it and add to the sweet potatoes.
- Now add the rest of the ingredients to the sweet potatoes and even add the sabudana and mix well.
- Keep a pan on medium flame and add some oil, less than we usually use for shallow fry.
- Take a little mixture and form a ball between your palms and then flatten them. Put them in the pan with oil and let it cook on medium flame.
- Once they are cooked from one side, brown and crisp in colour gently flip them over to the other side and cook further, this should take around 7 to 8 minutes.
- Serve hot, can be served with chutney, dahi (yoghurt) or tomato sauce..
- Make sure the sabudana is dry or else it will break the wadas.
- Green chillies are optional, you can skip if you do not like hot flavour.
- I tried baking the wada’s, they do cook but not great as the sabudana gets hard.
- If you like you can deep fry them too.