Guilt free, healthier version of the popular snack- Sabudana Wada with Sweet Potato adds extra flavor and nutrition. Vrat or upaas special!
According to the Hindu calendar, it is Adhik Maas. Literally translated, adhik is extra and maas is month. This is a brilliant way devised in the Hindu calendar to sync the lunar and solar calendars so Adhik Maas appears every 32 months, 16 days and approximately 8 hours.
This is a month of fasting, praying, performing pujas or religious ceremonies and going on pilgrimages. Some people fast with no food at all for the entire day or half a day and some fast eating only certain foods that are ‘allowed’ to be eaten during fasts.
Foods made with small sized tapioca pearls called sabudana is one such food group. Sabudana wada is a popular snack that is eaten during fasts as well. Traditionally, it is made with soaked and drained sabudana or tapioca pearls, potatoes and peanuts and flavored with cumin seed and green chili peppers. The mixture is then made into ‘wadas’ and deep fried.
There are restaurants that are very popular for their sabudana wadas and even people like me who did not fast, flocked these places to eat the sabudana wadas.
In my quest to make them healthier and guilt free, I have made them in the aape or ebelskiver pan and replaced the potatoes with yams or sweet potatoes. We are hooked on the medium sized sweet potatoes available at Trader Joes in 2 or 3 pound bags. The yams lent a beautiful color and taste to the sabudana wadas and they were gone before I could take pictures! I had to make a second batch just to get some photos. They were a breeze to make and I wanted to eat more too…so it all worked out!
Sabudana Wada with Sweet Potatoes
- 1 cup small sized tapioca pearls or sabudana
- 1 medium sweet potato/yam
- ½ cup crushed roasted peanuts
- ½ teaspoon roasted cumin seed powder
- ½ teaspoon cumin seeds
- ¼ ~ ½ teaspoon red chili powder
- 1 ½ tablespoon tapioca starch
- Salt to taste
- Sliced green chili pepper or jalapeno, optional
- About 1 tablespoon oil
To make the Sabudana Wada with Sweet Potatoes-
- Rinse the sabudana/ tapioca pearls in several changes of water and drain all the water except about a tablespoon of it. Cover and let sabudana soak for a minimum of 4 hours or overnight.
- Cook the sweet potato, peel and mash.
- In a bowl, combine all the soaked sabudana with the mashed sweet potato, crushed peanuts, cumin seed powder, cumin seeds, red chili powder, tapioca starch and salt.
- Divide into 14 and make balls. If desired add a sliced chili pepper or jalapeno.
- Heat the aape/ ebelskiver pan with a drop of oil in each indentation. Reduce heat to low. Add the sabudana wada balls, cover and let them cook for about 2 minutes. Turn, add another drop of oil to each indentation and cover and cook for another 2 to 3 minutes, or until the sabudana wadas are crisp on the outside and cooked inside.
- Repeat with the next 7 wadas.
Have a great weekend all!