Sabudana Vada reminds me of Mumbai. Every few months we would go on a family trip to a destination close to Mumbai. On our way we would stop by at Shree Dutt snacks that is a roadside Maharashtrian shack. They would be serving all the Maharashtrian delicacies and one of them would be fresh Sabudana Vada. They would be so crispy form outside and soft from inside would melt in your mouth.

Dish History:

Sabudana Wada or Sago Cutlets is a famous Maharashtrian snack. It is eaten as a snack or breakfast. It is known to help during fasting days as it high in calories and contains carbs. It is normally deep fried but we are twisting the original recipe cook it in a waffle maker for a quicker and healthier alternative.

How to make Sabudana Waffles?

Wash the Sabudana or Sago for 2 hours and then let it dry on a cloth for 30 minutes

Boil potatoes and roast the peanuts on stove top. Once peanuts are roasted grind them.

In a bowl add, dry sabudana, mashed potatoes, chopped green chilies, ground peanuts, salt and chopped cilantro. Squeeze fresh lime juice and add salt. Mix everything together and mash it with hands. It should all stick together like a stuffing.

Plug the waffle maker and grease it with oil on both sides

Divide the stuffing into 4 equal portions. Form patties using the stuffing and lay one of them on the waffle maker. Close the lid and cook it.

Cook the waffles for 4-5 minutes and flip the waffles mid way and cook it again till crispy on both sides. This may vary based on the waffle maker you choose.

Let the waffle rest for few minutes and sprinkle with chopped cilantro and serve it along with cilantro chili chutney

Equipment needed:

Mini Waffle maker or can use any waffle maker.

Storage:

The filling can be stored in the refrigerator overnight. The Waffles can be packed for lunch boxes. It can be stored in an airtight container for 6 hours. You can also semi cook the waffles and freeze them for a mont and then cook it again when ready to serve.

Serving suggestion:

Sabudana Waffles are best eaten right after cooking as they may not stay crispy for a long time. It can be served with green chutney, you can also serve it with ketchup if not fasting.

Alternative ingredients:

You can replace raw banana with potatoes to make it jain. If you have peanut allergy then you can add crushed almonds or you can choose to skip it. You can also add sugar to balance all the flavors.

Additional information:

Soak the Sabudana or Sago for 2 hours and dry them on paper towel for 30 minutes till they are not soaking wet. Sabudana will maintain the moist texture and that will help when binding with potato.

Health Benefits:

Sabudana Waffles are high in carbs and fat which helps during fasting days. It is also a good option for breakfast, snack or you can make this for you kids.

Expert Tips:

When cooking on waffle maker, it is important to flip it mid way so it can evenly cook on all sides.

Misconception:

Sabudana is considered non vegetarian by a lot of Jains because the way it is processed. There is not proven facts but it depends on every individual if they consider eating Sabudana.

Nutrition Facts: