Sabudana waffles is a delicious healthier twist on the very famous sabudana vada. These vadas are prepared during fasting in my family for lunch! They are spiced with ginger and green chilies, and the nuttiness from peanuts is so delicious.
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What is Saubudana?
In English, sabudana are known as tapioca pearls. These sabudanas are available in different varieties. In India, the most famous dishes made with tapioca pearls are khichdi, vadas (fritters) and kheer (pudding). Sabudana waffles, is a healthier way of enjoying the sabudana vadas, as these are not deep fried, and need minimal oil.
You should Try this Recipe Because
- You can make it quickly
- It makes for a great snack with masala chai
- No fry recipe
- Kids love it
- Vegan and Gluten-Free
How to Make Sabudana Non-Sticky?
Sabudana naturally is very starchy. It is made from a root vegetable cassava, which is very starchy. To make sure your sabudana fluffs properly, here are a few things I do.
- I like to buy Sabudana in small quantities. As the Sabudana gets old, it gets harder to achieve the fluffier texture. So make sure the Sabudana you are using is fresh and not very old.
- If you are in the US, you can easily find these in Indian Stores. I have been using Pooja Brand for a long time and they fluff perfectly.
- I rinse the Sabudana, before soaking. While rinsing the tapioca pearls, we use our hands very lightly and gently and we also use very little water to do this step.
- Soak the sabudana overnight, with the measurement given in the recipe. It will work perfectly.
- The key here is to make sure you don't over-touch the tapioca pearls. Soak them for 8-10 hours/ overnight and you will have perfectly fluffed sabudana the next morning.
Checkout my Sabudana Vada recipe for more details
Ingredients To Make Sabudana Waffles
- Boiled Potatoes - Boil about 4 medium-sized potatoes to make this recipe using a pressure cooker or an Instant Pot. If you want to make it healthy, use sweet potatoes. They taste delicious too.
- Tapioca Pearls - Soak the Tapioca Peals aka sabudana overnight
- Peanuts - I love adding peanuts in this recipe, if you want to make it healthier, use roasted almonds.
- Aromatics - I like to add ginger, green chilies, and lots of cilantro to this recipe.
- Spices - I use Kashmiri red chili powder, to give the sabudana waffles a beautiful color, but you can skip it.
Expert Tips to Make Sabudana Waffles
- I like to always prep for this recipe ahead, by keeping boiled potatoes ready, and soaked sabudana ready too. You can refrigerate the fluffed sabudana in an airtight container for up to 3 days.
- I like to make healthier versions of sabudana waffles, so I often add shredded carrots and beetroots to the recipe, because it makes for a filling option for navratri fasting too.
- If you want to add some protein to this recipe, add shredded paneer. This option is vrat (fasting) friendly too.
- The potatoes to Sabudana ratio should be equal. It helps in binding the sabudana together.
- I like to brush just a little bit of oil on the waffle maker. I know unpopular opinion, but spraying oil can be too much oil sometimes too.
- Spice the masala up with ginger and green chilies. It tastes delicious.
FAQ's about Sabudana
Sabudana is made of cassava root. Cassava is a root vegetable, which is processed in factories to make the tapioca pearls. These tapioca pearls come in different sizes. Nowadays, I find them in mini sizes to, that just look like millets.
If you love boba tea, the boba is made of Tapioca Pearls.
I think, the key to a good Sabudana Khichdi is perfectly fluffed tapioca pearls. We soak them overnight and leave them to fluff in a little water. It hardly takes any time for them to cook then. Once you know, how to perfectly fluff the tapioca pearls, you will ace be able to ace this recipe.
I like to rinse sabudana very gently and soak it in very little water, as they don't need a lot of water to fluff. Another thing to keep in mind is that the tapioca pearls are naturally very starchy, so over soaking them in more than required water, can make them sticky.
You can make this recipe without potatoes, because we use pototoes as a binding agent. You can substitite potatoes with sweet potatoes, and paneer, to make them healthier.
I also like to add shredded carrots and beetroots to this recipe, because it is always better to pack nutrition in what we eat along with making it tasty!
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Sabudana Waffles
These nutrional values are automatically generated. Use them for estimation only.
Equipment
- Waffle Maker
Ingredients
- 1 Cup Sabudana
- 2 medium Potatoes 1 large
- 1.5 Tablespoon Ginger and green Chili Paste
- ⅓ Cup Peanuts Crushed
- 1 Teaspoon Salt
- 1 Teaspoon Red Chili Powder
- 3 Tablespoons Cilantro Finely Chopped
- 2 Tablespoon Oil To make sabudana waffles
Instructions
Soak the Sabudana Overnight
- Add 1 Cup of Sabudana in a bowl. Wash the sabudana until the water is clear, in the same way how we wash rice. You will have to do this 3-4 times, to make sure Sabudana is washed properly. Drain all the water.Place the tip of your index finger on the sabudana and start to add water until it reaches the first line on your index finger.
Boil The Potatoes
- Boil 2 medium sized potatoes in 1.5 cup of waterusing a pressure cooker. I boil whole Golden potaoes, for 4 whistles and let the pressure release naturally.
Fluff the Sabudanas
- Fluff the Sabudana's after 8 hours with a fork. Tranfer them to a strainer and place it over the bowl. This will ensure there is no water in our Sabudana and they are completely dry before adding it with the potatoes to make the waffles.
For The Waffles
- Add the peeled boiled potatoes to a bowl. Mash them using a potato masher.x.
- Next add in the fluffed Sabudanas.Now add the ginger and green chili paste, Kashmiri Red Chili Powder, Crushed Peanuts and Salt and Lime JuiceGive everything a good mix.
- Taste it to make sure all the masalo tastes good. Add extra salt if you need to.
- Make sure you can taste all the ingredients distinctly. Adjust the spices and aromatics according to your taste.Lastly, add the cilantro and give it a final mix.
- Divide the mixture equally and roll into balls.
- Brush or spray the waffle maker with oil. I like to brush peanut oil, to the waffle maker on both the sides.
- Now add the prepared ball to the waffle maker. Press it down gently. You can add half teaspoon of oil at this point on the prepared ball.
- Close the wafflemaker. Let it cook for 5-7 minutes. Until crispy. Take it out gently using tongs, or a spatula. Repeat until waffles are made.
- Serve hot with green chutney and ketchup
Notes
- They taste best when enjoyed right away.
- Reheat the waffles in the oven or air fryer, if need to.
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