Sabudana or Sago is commonly used in Karnataka and Maharashtra  states of India to prepare various kind of dishes. From payasam (sweet porridge) to wada (fritters), there are different kinds which are tasty and ideal for fasting and regular days. Today, I am presenting to you a healthier version , Sabudana wada in appe pan.

The wadas fried in oil are definitely tastier, but they are very addictive and high in calories. I prefer shallow frying  and hence made them in the appe pan.

Appe pan is available in the market in all major cities. Nirali, Nirlep, Pigeon and Hawkins are some of the popular brands.

sabudana wada
sabudana wada

Here is the recipe and step by step pictorial description  below.


Sabudana wada in Appe pan
Recipe Type: Snacks
Cuisine: Maharashtrian
Author: Jayashree
Prep time:
Cook time:
Total time:
Serves: 50
Tasty balls of sago made guilt free in appe pan.
  • sabudana 1/2 kg
  • ground nut 1 bowl
  • green chilly 8
  • potato 1
  • cumin 1tsp
  • oil for shallow frying
  • salt to taste
  1. Pre-requisites
  2. Wash the sabudana in water and then soak it with a little water above them for four hours.
  3. Roast the groundnuts and let cool. Then grind it coarsely.
  4. Boil the potato and keep it aside.
  5. Grind green chilly and cumin to a paste.
  6. To make the dough :
  7. Take the soaked sabudana and slightly mash it with hand.
  8. Add the groundnut powder, mashed poitato, green chilly and salt. Mix well.
  9. To make the wada :
  10. Make small lemon sized balls.
  11. Heat the appe pan.
  12. Put a few drops of oil in each of the pockets of the mould.
  13. Keep the balls and cook on medium flame. Drizzle some oil over them.
  14. Turn them around with a spoon or fork after three minutes.
  15. Once they are brown, remove them and serve hot.
Cooking on slow flame, makes them more crispier.[br]To deep fry, follow the same recipe, but flatten them like tikkis and fry.


soaked sago
soaked sago

Soaked sago after four hours. They are swollen up and soft to touch,

roasted groundnuts
roasted groundnuts

Roasted groundnuts, I use them with the skin.

to be grinded
to be grinded

Green chilly and cumin to be grinded sans water. I used eight chillies and it was slightly spicy.. Adjust them to your needs.

ingredients at a glance
ingredients at a glance

All the ingredients at a glance. Ground nut powder, boiled potato and chilly paste.  I used only one potato !

mixing of ingredients
mixing of ingredients

Mixing of ingredients, chiily paste, groundnut powder and lastly potatoes along with salt.

making of balls
making of balls

Shaping into balls.

a few balls are ready
a few balls are ready

A few balls are ready to be cooked.

being cooked in appe pan
being cooked in appe pan

Heat the appe pan. Put a few drops of oil in the pockets and slowly keep the balls to  cook. Cook on medium flame and after sometime turn them around.

sabudana wada ready
sabudana wada ready

Sabudana wada in appe pan  are ready to serve. You may use tomato ketchup or green chutney along with it.

sabudana wada
sabudana wada

Serve with hot tea !

sabudana wada
sabudana wada

Take a tip:

The sabudana should be swollen and soft to touch. If not, they will not be good to eat.

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  1. It is amazing how appe pan is coming handy for making so many other food items too.. healthy version of sabudana vada looks nice.

  2. Love sabudana vadas but as they are deepfried avoid making them more often, but these appe pan version sounds so cool, now I will enjoy them without any guilt anytime , thanks for sharing.

  3. My daughter is a big fan of sabudana vada, but I make it occasionally as it absorbs lot of oil on frying . Making it in an appam pan is a great idea, thus making it a healthy and guilt free snack. Will try next time

  4. I love how Appe pan is so versatile. Most of the deep fried items can be made in it. Sabudana vada looks so good Jayashree. 🙂

Appreciate all your comments.

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