Crispy and crunchy fritters made with soaked tapioca pearls. A gluten-free and vegan Sabudana Cutlets recipe cooked in appe pan/Ebleskiver pan to save some calories! Non-fried and fried version explained below.
Sabudana cutlets also referred to as Sabudana/Tapioca tikki, or sabudana vada is a traditional deep fried snack enjoyed all around the country. These crispy fritters are made with soaked tapioca pearls, boiled potatoes, buckwheat flour and seasoned with mild spices.
Since tapioca is gluten-free, it is commonly consumed during fasting period. Be any auspicious occasion, Navratri, Mahashivratri, Janmashtami or Ganesh Chaturthi, tapioca is one of the favorites because they are light on the stomach, easy to digest and provides energy.
My mom was very passionate about her food and during Navratri (the Hindu fasting season), she cooked a healthier non-fried version of these cutlets. And that is what I am going to share with you in this post today.
You can pair up soaked tapioca with almost any ingredient to create a yummy recipe. A few of my favorites include – sabudana khichdi/tapioca salad, sabudana namkeen, Sabudana ladoos, dosa and uttapam. These crispy snacks are the taste of my childhood.
Now, onto the recipe!
To make non-fried version of sabudana cutlets – please use an appe pan/Ebleskiver Pan.
We start the recipe by soaking sabudana/tapioca pearls in water for few hours. Click here to learn how to make fail-proof perfect sabudana pearls every time.
Once soaked sabudana pearls are ready, combine all the ingredients in a bowl and mix until it looks like a ball of dough. Shape the mixture into cutlets or vadas. Heat and grease the appe pan/Ebleskiver Pan and cook cutlets in it until crispy and crunchy from both the sides. 
Others ways to cook these cutlets would be – over a griddle or the traditional deep fried method. All the methods are shown below.
No doubt the fried way is the crunchier and munchier way of enjoying vadas/cutlets but the pan toasted and appe pan ones are equally good and above all they are healthy and tasty.
Sabudana cutlets/vada in appe pan is always a winner for me and I can enjoy these cutlets guilt-free, anytime.
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Best part – part of this recipe can be made ahead of time. Shape cutlets/vadas and store them in the refrigerator for 2-3 days. When ready to eat,chose the way you want to cook them and enjoy with your favorite chutney.
This fasting season enjoy these tasty and crispy non fried Sabudana cutelts or vadas. If you happen to make it then either drop me a line below or share your yum pictures with me on Facebook. Would love to see your creation!
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Non Fried Sabudana vada
INGREDIENTS
- 1 cup Soaked Sabudana/Sago
- 2- 3 teaspoon Buckwheat Flour (kuttu ka atta)
- 3-4 small Boiled Potatoes
- 2-3 tablespoon Roasted and coarsely crushed peanuts
- 1/2 tablespoon Chopped cilantro leaves
- 1/4- 1/2 teaspoon Red chili powder
- Salt to taste (Vrat salt - Saindha namak)
- Oil for Toasting
INSTRUCTIONS
- Peel and boil potatoes.
- Tapioca pearls.
- In a bowl mash boiled potatoes and add all the ingredients one by one. Save sabudana/tapioca for the last.
- Knead everything together till it's well blended. Add sabudana/tapioca and mix again.
- Mixture will look like this. I have used Buckwheat flour (kuttu ka atta) in this recipe but you can always substitute it with water chestnut flour (singhara flour) or wheat flour- if not fasting. The results will be the same.
- Spread the mixture out on the counter and cut them like round patties/cutlets.
- Depending on the size it will yield 15 cutlets/patties.
- Heat and grease a non stick pan on a medium flame. Transfer cutlets/patties onto the hot pan and cook till evenly brown on both the side - turning occasionally.
- Beautifully toasted cutlets/patties.
- If using the appe pan/Ebleskiver Pan, then heat pan on a medium flame. Grease each mould with oil place cutlets/patties in each mould. Cover and cook till evenly brown on both the side.
- Serve with your favorite chutney and enjoy these delicious and tasty cutlets/patties!!
- You can even fry these cutlets in hot oil until crunchy and crispy.
- Crunchy and crispy sabudana cutlets are ready.
Laura says
I wonder if you could use an idli pan for these…
Ruchi says
Sure, Laura, that should work.
Appe pan or cast-iron aebleskiver pan will work great too. Something like this – https://amzn.to/2lRIdjH
Anubhavijay says
Very nice instant receipe
Ruchi says
Thank you!
Abhilasha says
Heloo very helpful recipe if I m using corn floor with this so can I make it in appa stand
Or have to mix eno also in this.
I’m curious to know it
Ruchi says
Eno is not required. Just make sure the mixture binds well and you are all set.
Farzana says
Would you have an alternative for Buckwheat flour?
Ruchi says
You can use any flour for this recipe. Some other options are cornflour, water chestnut flour, Oats flour or tapioca flour.
Breadcrumbs or boiled quinoa would be a great option too.
Gayathri says
Where did you find the white cutting tool that you have used to cut the vadas.loved your recipe in every way.
RK says
Thanks Gayathri. 🙂 I bought them from a local store but you can always use a katori or a small round bowl to cut the vadas.
Bhagya says
Hi! Will the Vargas get cooked on the inside properly with this method?
RK says
Thanks for stopping by Bhagya! Yes, they are fully cooked, crunchy on the top and soft on the inside. If in doubt make smaller size vadas and cook them either in a pan or appe pan. Hope that answers your question.
zenovia says
Hi dear,
this recipe is blank. please paste it, i’d love to try it.
RK says
Hey Zenovia, I am working on the issue and the recipes will be up shortly.Thanks for your patience.