Category: Indian Snacks

Crispy Sabudana Wadas in Appe Pan / Crispy Sago & Potato Croquettes in Aebelskiver Pan.

Its Spring time…which marks the beginning of Chaitri Navratris…when we Hindus worship Goddess Durga for 9 days while we fast. The 9th day signifies the end of the Navratris & it’s celebrated as Shri Ram Navmi.

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So I thought I should start my fasts by making an all time favourite of mine. Something so easy, healthy and yummy!! Sabudana Wadas…or Sago & Potato Croquettes but I have chosen to make these in an Appe pan /Aebelskiver pan. Although these Wadas or Croquettes can easily be deep or shallow fried, I prefer them with as little oil as possible. Trust me, the taste won’t be compromised 😊 They are crispy on the outside and creamy and soft on the inside. Just as the deep fried ones would taste.

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One can have these Wadas / Croquettes even when you aren’t fasting (yeah, I do that a lot) 😜 they can be excellent snacks for tea times too..or for a filling breakfast.

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Let’s start with the recipe, it requires a bit of prior prepping..πŸ˜€

Yield: 15-17 small Wadas / Croquettes

Equipment: Appe / Aebelskiver pan, a mixing bowl, a couple spoons & forks.

Ingredients:

1/2 cup Sabudana / sago

3 nos medium potatoes boiled and mashed

2 nos green chillies finely chopped

1 tbsp coriander leaves finely chopped

1tbsp lemon juice

1/4 cup roasted, husked & roughly crushed peanuts

Sendha namak / Himalayan Rock salt to taste ( you can use regular salt too if you are not fasting)

1/2 tsp roasted cumin pwd

a pinch of sugar (optional)

oil as required

Method:

Wash the Sabudana / sago under running water till water runs clear. Soak it overnight in a little water, just enough to cover the Sabudana / sago (even soaking for a minimum of 4-5 hours works well for me). Don’t keep any excess water while soaking.

Next, once the Sabudana / sago is soaked, mix all the ingredients together except the oil in the mixing bowl using a fork and make sure there are no lumps in a potatoes. Heat the Appe pan / Aebelskiver pan, add a few drops of oil in every indentation.. Make small balls with the batter and place in the pan. Cook for about 2-3 mins on the first side on low – medium flame else they will remain uncooked from within. Now turn them over and cook for a further 2 mins. They will get a rich golden – brown colour on all sides and will crisp up as well. Do the same for the entire batch. Serve them hot with any dip / sauce of your choice. Since I was fasting, I had them with some plain curd and fruits. That simple!! 😘😘

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Happy fasting everyone!

Love,

Shreya 😊

Dahi Wadas on a Skewer!

I have to have Dahi Wadas for Holi! Not having them is simply not an option πŸ˜€ My mom makes the yummiest Dahi Wadas ever!!! And I simply follow her recipe to the ‘T’ 😘

But deep fried Wadas can become a bit too heavy for us…specially when My hubby is perpetually on a diet!😰 I always have to be careful about calories and stuff like that whenever I’m cooking… Not too easy to do but i have that covered in my own sneaky way…πŸ˜‰

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Every dieters’ dream..the indispensable ‘appe pan’../ aebelskiver pan. I am sure almost everyone of you out there has one… Small or large..cast iron or non-stick! They all work wonders. I’ve been using it for over a year now and don’t think I would be able to function without one. All my Wadas today are made my magic pan πŸ˜‰ with very little to no oil at all. Seriously good and no worry of they being oily & greasy.

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The Wadas were light, fluffy & so soft just like the ones we deep fry.

And to make it bit more special and colourful, I infused the curd with saffron strands …and presented them on Skewers!!!! πŸ‘ŒπŸ˜‹ 😎 Now, who doesn’t like food on a stick! I mean we gorge on kebabs & tikkas all the time.. That’s where I got the idea from! And My dear hubby was indeed impressed πŸ’–

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You can present them in the traditional style or put them on skewer sticks…whatever works for you! 😊 Here comes the recipe..

Yield: 21 small or 12-14 large Wadas

Equipment: Appe pan / Aebelskiver pan, skewer sticks, a blender, a large mixing bowl, 2-3 bowls, spice mixer, 2-3 spoons, measuring cups/ spoons, a small saucepan, 2 glass jars

Ingredients for the Wadas:

1 cup skinless white urad dal (black lentil) soaked for 6-7 hrs

10-12 nos black peppercorns

2″ pc ginger

3 nos green chilly

1/2 tsp red chilly pwd

1 pinch hing (asafoetida)

salt to taste

oil as required (optional)

Method for the Wadas:

Grind together all the ingredients mentioned above to make a smooth paste using little water. The paste should not be runny. It’s supposed to be thick and sticky. Let this batter / paste sit for 30mins. Whisk the batter vigorously using a spoon for at least 4-5 mins. This will make the batter very light and airy and will ensure that the Wadas are soft.

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Now heat the appe pan, add a drop of oil if needed in every section. Now drop about a 1.5 – 2 tbs of the batter in every section and cook for 2 mins on the first side, then using another spoon flip them over to the other side and cook for another 1-2 mins. Repeat this for the entire batch of the batter. And set aside the Wadas to cool a bit. Then dip them in some warm for 10 mins then drain the water. Squeeze out the extra water. This is done to just soften the wada a little more. Set them aside.

Ingredients for the tamarind chutney:

1 cup tamarind pulp

3 tbsp pwd jaggery (use more if you like)

1/2 tsp each of red chilly pwd & roasted cumin pwd

1/2 tsp crushed saunf Dana (fennel seeds)

1/4 tsp salt

Method for the tamarind chutney:

Heat the saucepan, add the pulp along with the jaggery pwd and stir till the jaggery dissolves completely and the concoction simmers slightly..then season with the above mentioned ingredients. Cook for another 5-7mins. The concoction will thicken slightly. Turn off the gas and let the chutney cool down completely before you store it in a clean, dry glass jar. Set that aside for now.

Ingredients for the green chutney:

1/2 cup coriander leaves washed, dried & roughly chopped

1 no raw mango peeled & cubed

salt to taste

1 tbsp tamarind chutney

1-2 nos green chillies

6-7 nos cloves of garlic

Method for the green chutney:

Put all in the ingredients mentioned above in a blender with a little water and pulse for a couple of mins. The chutney will have a smooth texture. Store the chutney in a clean & dry glass jar.

Ingredients for the saffron infused curd dip:

1 cup thick curd

2 tbsp warm water

15-20 strands of saffron

Himalayan pink salt to taste

Method for the curd dip:

Dilute the saffron with the warm water for 20 mins or until it releases a rich yellow /ocher colour. Mix this yellow saffron water with the curd & the salt. Beat everything well and set aside I refrigerator to cool for 15-20 mins before using it.

For the plating & garnish you will need:

1 tsp roasted cumin pwd

1tsp red chilli pwd

Few pomegranate seeds

2 tsp coriander leaves chopped finely

Plating:

Put 2-4 Wadas on a single skewer stick, drizzle some of the curd dip, tamarind chutney, green chutney. Sprinkle some roasted cumin and red chilli pwd. Add a few pomegranate seeds /jewels. And a final flourish of coriander leaves! VoilΓ ! Do the rest in a similar way & serve right away.

Or just serve in platters like we usually do! ☺️

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Hope you will make these soon and enjoy them as much as I did!

Love,

Shreya 😊

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