Baked Sabudana Wada

The first time I remember eating sabudana wada was at the Rangashankara cafe in Bangalore. This place used to be our favorite haunt during weekends when we would come to watch plays at the Rangashankara theatre. Me and my colleagues would often drop by for lunch on weekdays when our office was closer to this place. We always ordered the sandwich and akki rotti! The akki rotti was made in a kadai and sooo much like the way amma makes it! Anyway back to sabudana wada, the yummy,crunchy sago patties were to die for.  I was always scared to try making anything with sago. I had read too many blogs where attempts to get the perfect soaking of the sago pearls would go horribly wrong. It took another taste of sabudana kichdi at a friend’s house and the exact way to soak these sago pearls from her MIL before I ventured to do it on my own!

The recipe for sabudana khichdi and wada are about the same. If you are trying to make kichdi but it ends up becoming too watery in consistency, just add a bit of rice flour, make patties out of these and bake or fry them to make yummy wadas.

Living in a carpeted apartment, i dislike the smell of oil engulfing the place, so baking is the perfect solution.

Ingredients : Serves 4

1 cup sago pearls : Soak it for about 6 hours

1 potato cooked and mashed

2-3 green chillies finely chopped

1/2 cup chopped coriander

1/2 cup roasted and coarsely ground peanuts

1/2 tablespoon lime juice

Salt to taste

1/2 teaspoon cumin seeds/jeera

2 tablespoons of rice flour

Cooking spray or 2 table spoons of oil

Drain the soaked sago pearls and combine the rest of the ingredients and mix well. The consistency should be such that you are able to make lemon size balls out of them. If the dough is a little watery, add some more flour.  Once you make a ball, flatten it out like a patty. Grease a baking tray with oil and place the patties about an inch apart and spray cooking oil on each of them or brush with oil. Bake at 350 F for 30 mins by flipping the patties every 10 minutes or bake until crisp.

Serve hot with mint and sweet chutney or tomato ketchup.


One comment on “Baked Sabudana Wada

  1. aipi says:

    This looks fantastic n definitely healthy ~ I would love to have some with a hot cup of coffee 😀

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