Baked Sabudana Vada/Baked Sago Fritters

I got introduced to sabudana upma and vada by my mother-in-law, when I visited her lasted time. She is expert in whatever she cooks. If you tell her, you want a certain dish in the morning; if possible it will be available to you by the same evening or next morning. I don’t know how she cooks so fast, with all easy cooking amenities available it takes a long time for me to complete one dish. 

After having my baby I have put on weight, I wish I could be zero size as models and actresses. That is only dream, as I was not able to do much exercise too, and my little one loves to sleep in my lap than in the crib. May be I am responsible for that behavior too. 

In order to try to develop healthy food habits, I am trying to bake as many dishes as possible; occasionally I make fried goods too. What you can do they are yummy, my mind will say the deep fired are junk, however imaginary taste buds will say, do it only once you are not doing every time. After conflict, taste wins some time. When I decided to make sabudana vada this time, I decided I am not going to fry it. So I searched for baked sabudana vada with my Google friend and Smitha's blog came up.I tried the recipe with add on extras (means ingredients, I need to use them as they are in refrigerator waiting to be used up) these baked goodies came out tasty. It is addictive one; I don’t how many I consumed at a stretch. 

If you are a fan of Sabudana Vada, try this watching a serious movie, serial or with evening tea you will become diehard fan of this version of sabudana vada and you not going to make deep fried ones any more.

Here goes the recipe.

What you need

Sabudana/Sago/Tapioca pearls: 2 cup
Potato: 2 no (cooked and mashed about 11/2 cup)
Onion: ½ cup
Spring onion: 2 tablespoon (about 3 no)
Curry leaves: 1 sprig
Coriander leaves; 2 tablespoon (finely chopped)
Ginger: 1 inch (chopped finely)
Chili powder: ½ teaspoon
Green chili: 2 no ( I used Thai hot chili)
Salt: 1 ¼ teaspoon
Garam masala: ½ teaspoon
Peanuts: ½ cup (Roasted and crushed)
Cumin seeds: 1 teaspoon
Olive oil: 2 tablespoon





How I made

Soak sabudana for 3 hours, you can soak for 6 hours. After soaking drain them in a colander and set aside.

Cook the potato until they are done, Peel the skin and mash and set aside. Crush the peanuts using a food processor, grinder and set aside.

Preheat oven to 400F.

In a bowl combine all the ingredients including sago, mashed potato, curry leaves, coriander leaves, green chili, ginger, salt, gram masala, chili powder, cumin seeds and crushed peanuts to form dough. You will be able to make balls with that dough. 

In baking sheet lined with non-stick aluminum foil, brush with olive oil and set aside. Scoop 1 tablespoon of dough and with hands form into a small patties or circular disc (mixture will be wet) and place on a well greased baking sheet leaving 2 inch space between each other. 

Brush the top of patties with olive oil so that it gets oil in both sides. Bake for 45 minutes or until they become golden brown, flipping in between every 15 minutes. Enjoy warm. If you have any leftover reheat them in microwave for 15 seconds at high Heat.

Preparation time: 1 hour 25 minutes
Yield: 24 no
Verdict: Tasty, addictive
Will you make it again: Yes I will keeper recipe.

I am sending this Sabudana  Vada to

Cooking with Seeds: Sago hosted by Niloufer of  Kitchen Samraj originally started  by Priya.



Swathi