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!
Baked Sabudana Wadas | BM6.2 | Post 5
- 3 Potatoes (boiled and mashed) medium sized
- 1 cup Sabudana (soaked)
- 3/4 cup peanuts Roasted (coarsely ground)
- 2 3 Green Chillies (add chilli powder if u have kids eating it) finely chopped
- 1 tsp Lemon juice
- 1 tsp Ginger grated
- to taste Salt
- Mix all the ingredients together and shape in balls or cut using cookie cutters.
- I made them in stars in this time.
- Place on silpat or parchment paper and bake in a preheated oven at 200C for about 12 mins or so, till it turns brown.
- You may want to flip it over once in between.
WOw love this guilt free vadas, seriously looks so cute and wonderful..
Did you say baked .. I am all for it 🙂 Yummm ..
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Absolute guilt free snack!! super idea!
Priya Yallapantula says
What a great idea to bake them and I also love your shapes 🙂
How about spraying lil oil on both the sides..to make ’em crunchier ?!
Wow.. lovely looking sabudana khichdi.. Awesome presentation.
Athisaya Divya says
Have tried baking vadas but not with sabudhana. Lovely shapes.
like the idea of baking..but do they come out as crunchy?…nevermind..atleast u minus those calories…which we all r watching:)
Kalpana Sareesh says
love these baked vadas..
Din’t like my suggestion..?!
Great to note baking them gives good results….Looks delicious.
Srivalli Jetti says
You know what I love these vadas but since they turn out so oily all the time I simply avoid..this is a great idea!
Beautiful shape they looks so prity and nice idea of baking.
Baked version of sabudana vada is a nice idea.
mon, you’re my new best friend!!! I love sabudana vadas. This is such a super way to indulge myself without worrying about the oil 🙂 muuuaahhh.
also, what size is your Silpat? I’ve asked my parents to get me one (they’ve gone to the US!!) but I’m not sure what size I should get. I have an OTG too…I think it’s about 25 lts.
Nice and healthier option… will try out….
Great recipe Monika – I will definitely try it out soon :).
And I so love that you have a kid friendly step for the green chillies – not so many people understand that, and my kids will completely refuse to eat if they see anything that looks like a chilly !