Vegan and Gluten-Free

From Root to Pearl

Sago vada – this vegan and gluten-free unsung hero gets its moment in the sun at every fasting event.   Sabudana or the Sago pearl is made by extracting starch from the tapioca root (Cassava or Yuca) which is crushed into a paste and the “milk” extracted from this is dried and shaped into tiny little pearls. 

Like my kids would say “eww gross” when they see the soaked pearls, yet they happily chug down Boba tea, the dark, chewy, sweet bubbles made from the exact same plant!  For thousands of years, Sago has been part of Chinese -Taiwanese cuisine and was imported to India in the 1940’s. 

For me, sabudana is the stuff of memories, a taste of tradition. Of snacks on wet, windy and cold days, the distinct smell of fried sabudana and peanuts and wafting through the air, of waking up to Mum frying sabudana vada’s during the month of Shravan and the fasting months of Navratri, of foods we ate during fasting, sabudana kheer, sabudana khichdi, which apparently now is the most glamourous of khichdi’s, appetizers very much like this fritter served at parties and dinners in fancy shot glasses, or as you sit down exhausted after shopping at eateries across Mumbai.

Nothing compares to sitting down to Mum’s warm stack of sabudana vadas , always crisp on the outside and air-light on the inside and a steaming cup of chai. 

Here are Sabudana vada cooked three ways: Deep Fried,  Air Fried and the Appe Pan

Ingredients:

• 1 cup Sabudana/medium size Sago pearls/tapioca, rinsed and soaked in ½ cup water overnight
• 2 potatoes  medium sized, boiled and peeled, and mashed/grated ( use floury potatoes not sticky ones)
• 1 tsp ginger paste
•  1 tsp cumin seeds (optional)
• 1/2 cup peanuts skinless/ crushed or finely chopped
• 3  hot Thai green peppers  finely chopped
•  4 tbsp. cilantro finely chopped
•  1 1/2 tsp. salt or Sindhav salt
•  1-2 tbsp. lemon juice
• Oil to fry 
  
  
  Watch a quick video here!

Instructions:

1. Rinse sabudana well until water turns clear. Soak it in 1 cup water overnight. The next day, the sago would have absorbed all the water, check by pressing a pearl it should be spongy and break easily. drain any access water.
2. Grate boiled potatoes in a large bowl, add sago pearls, crushed roasted peanuts, green chilies, cumin, ginger paste, lemon juice, cilantro, and salt. 
3. Fold and mix everything, taking care not to break the sago pearls, your hands or a metal spoon are the best tools for this. 
4. Divide the mixture into about 2 tablespoon parts, wet your hands or grease with oil and roll each piece into a ping pong sided ball then flatten slightly between your palms.
   
   

Stovetop Frying :

1. Heat oil on medium-high heat in a kadai or wok. 
2. Now add 3-5 discs/vads to the oil depending on the width of the pan, Fry on a medium heat on one side till it is brown and crisp, DO NOT TURN AND TOSS IT, that will break the vada, once it is cooked on one side it will float up to the surface, the sago acts like a buoy!
3. Remove from the oil with a perforated spoon and drain on a plate lined with paper towels to drain any excess oil.
   
   

Air Fryer Sago Vadas: 

1. Spray the air fryer basket with some avocado oil, arrange the vada’s in a single layer and spray some more oil on top.
2. Air fry for about 15 minutes at 390°F, flipping halfway during the cooking time. 
   
   

Not fried- Appam Pan Vadas:  

1. On medium heat, heat the appam/aebleskiver pan.
2.  Add 1/2 tsp of oil to each hole
3.  Place the small sago ball/ not the disc and cook for 5-6 minutes, flip the balls and add a bit of oil again to cook the raw side and cook them again for 3-4 mins.

Sabudana vada are best eaten warm with a serving of spicy green chutney, tamarind chutney, ketchup, chili sauce, and hot masala chai.
Sabudana vada are best eaten warm with a serving of spicy green chutney, tamarind chutney, ketchup, chili sauce, and hot masala chai.

Variation:

Bonus Recipe: Sabudana Waffles~ Sago Waffles

Sabudana Waffles-Indian style savory waffles- Kid Friendly! 

1. Divide the mixture into four equal part and make round balls.
2. Spray some oil on both side of the waffle maker.
3. Take one of the balls and place it on the waffle maker. 
4. Press it gently and spray the top.
5. Cook the waffle for  7 minutes or until browned. 
6. Serve with ketchup