Being the foodie that I’m, I love collecting kitchen utensils, appliances and tools and one such utensil that I’m very fond of in my kitchen, is my non stick paniyaram pan. I love it to the core, as by using this I’m able to make low oil kofta, fritters and many snacks which are fried otherwise.
Recently I read a recipe using a paniyaram pan in a food group on face book, that I follow religiously. The group is very inspiring as I learn something new everyday. The members there are so creative and encouraging. They love to share their food creations and are ready to teach and learn from each other. This recipe that I’ve created is inspired by a recipe posted in the food group.
Now, Maharashtrian style sabudana vada is something I speak about with pride that my recipe is exclusive and I feel glad in telling my readers that it is one of the most well read recipe at Foodelicious. Till date I’ve received many mails telling me that the flavour is distinct which an authentic sabudana vada has. So, those who have not read the recipe until now, do give it a glance, I’m sure you would find it interesting. Now, the sabudana vada I make is deep fried and high in calories so I make it very occasionally.
My regular readers are well aware of my fright for deep frying, I fret by the mere thought but I do it occasionally for the kid. So, when I read in the food group a recipe of sabudana vada made using paniyaram pan using a few drops of oil per vada, I had a big grin on my face and I questioned myself how come I never thought of making it this way, considering I use the pan so regularly for my low oil cooking and frying.
I decided to make the sabudana vada in the paniyaram/appe pan but thought of giving it my twist. Since, I had to make it for my kid’s after school snack, I decided to add a stuffing of cheeses to it and also kept the taste of the crust a little different from how I make it usually.
So this version of sabudana vada is stuffed and is not meant for vrat/upavas/fasting days. While I made this version in the paniyaram, I realized that I needed to make a much softer mix for the vada than I usually make for the deep fried version of sabudana vada and inspite of being a soft dough the vadas did not burst open while cooking, which would have definitely happened in case of deep frying as deep frying needs a much tighter dough. The low oil vada tasted as good as the deep fried version and there was no major change in the taste even though minimal oil was used.
This vada is extremely good as an after school snack or as a fritter to enjoy during monsoons. I’ve made a stuffed version but one is free to try a regular one even the fasting version using the paniyaram pan.
Since the sabudana vada is gluten free, I’m sending it to my event ‘ONLY’ Gluten Free cooking, hosted here through this month.
Low Oil Stuffed Sabudana Vada
कम तेल में बना,भरा हुआ साबुदाना वडा
Soaking Time:3-4hrs| Preparation Time: 30mins | Cooking Time: 5-6mins/batch | Makes:16-18| Serves:3-4 | Difficulty Level: Easy
For The Outer Crust
1-3/4cups of soaked sago/sabudana
1-3/4of grated boiled potatoes (about 5medium size potatoes)
2-3green chilies (spicy ones or as per your taste)
1/2 cup roasted peanut powder
a small handful of coriander, chopped
salt to taste
75gms paneer, crushed
1cheese slice crushed
salt to taste
1/2tsp pepper powder
1/8cup chutney dal
1/2tsp roasted cumin powder
salt to taste
1big handful of coriander, washed and chopped roughly
Grind all the ingredients mentioned under chutney in mixer grinder to a smooth paste. Remove in a bowl and keep refrigerated till required.
Mix all the ingredients mentioned under outer crust and knead a dough. If required add a little water to make it soft.
Mix all the ingredients under stuffing.
Take a small portion of the sago-potato mix and flatten on the palm. Take about 1/2tsp of the stuffing and place on the flattened mix.
Pull the edges so as to cover the stuffing from all the sides. If required take more of the sago-potato mix and place it on the top of the stuffing. Ensure that the stuffing gets covered from all the sides. Shape the vadas into small balls which will fit in the paniyaram pan.
Grease a paniyaram/appe pan lightly and heat on a medium flame. Place the vadas and cook them on all sides till golden in colour.
Serve hot with the chutney prepared earlier.