Baked Sabudana Wadas are the healthier option to the deep fried ones, and they taste just as delicious!
I love sabudana wadas but the fact that they so high in carbs and all deep fried makes me skip a heartbeat, every time I think of making or eating them i.e till I started baking them. I have been making baked sabudana wadas for as long as I can remember now, and it is such a win win situation.
One of the best parts of being in India is hogging on all the ‘fasting’ foods during festivals or even while fasting! Whether it is Sabudana Khichdi or sama ki poori, each is always welcome. I often end up making ‘fasting’ food even when I don’t really fast nowadays! While some of these dishes are high in calories, I try and find ways to make them healthier. Like sama ki poori, is often served in parantha form in our house and much enjoyed! And making these ‘fasting’ food means that you can get away with serving them with a bowl of curd and some pickles on the side 🙂 I often find them pretty ‘hassle-free’and kid friendly too!
Actually, I find Sabudana very versatile to cook with! Make Khichdi, make wadas, or some vrat namkeen. Have you checked the thalipeeth version of Sabudana, which I make often? I also love the Sabudana kheer!
Apparently, tapioca was introduced to Indian only in the early part of the 19th century and it was only after the World War II that sabudana was made commercially in the country. Isn’t that interesting, on how we have adapted to a new kind of product and made it our own? Ask any Maharashtrian and I bet, that Sabudana Khichdi will rank among their top three breakfast options 🙂
I love the fact that I have discovered a guilt free way of making Sabudana wadas since they sure are one of my favorites!