Air Fryer Sabudana Vada
Crispy outside, soft inside, Air Fryer Sabudana Vada is just as delicious as its deep-fried version–except this one's a whole lot healthier 😍
Servings: 12 vadas
Equipment
Ingredients
- ¾ cup sabudana or sago pearls
- ¾ cup water
For the vada mix
- 3 small or 2 medium potatoes boiled, peeled and mashed
- ½ teaspoon cumin seeds jeera
- 1 tablespoons roasted peanuts de-skinned, crushed coarsely
- 1 green chilli finely chopped
- 2 teaspoons finely chopped coriander leaves
- 10 curry leaves finely chopped
- 1 teaspoon salt
- ½ teaspoon sugar
- Juice of ½ lemon
For greasing & brushing
- 1 -2 tablespoons cooking oil
Instructions
- Wash & soak sabudana in ¾ cup water for 6-8 hours or overnight. After the soaking hours, the sabudana will soak up all the water and fluff up. Refer note 1.
- Take soaked sabudana in a large bowl, add rest of the ingredients except oil & mix well.
- Preheat the airfryer at 200C.
- Grease your palm with oil, take a golf sized sabudana mixture on your palm and flatten it to form round discs or vadas. Repeat till all vadas are formed.
- Line the airfryer mesh with parchment paper, brush with oil, place vadas and brush some oil over the vadas. Avoid overcrowding and make sure that there is some gap between the vadas.
- Airfry the vadas for 7 minutes at 200C, flip them once, brush with oil and air fry them at 200 C for 6-7 more minutes. They turn crisp once they cool down.
- Repeat the same process for all the remaining vadas.
Video
Notes
- To check if sabudana is soaked well, press one sabudana pearl in between your fingers and it should mash easily.
- Any cooking oil may be used, I have used groundnut oil.
Nutrition
Calories: 90kcal | Carbohydrates: 17g | Protein: 1g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 227mg | Potassium: 232mg | Fiber: 2g | Sugar: 1g | Vitamin A: 35IU | Vitamin C: 28mg | Calcium: 12mg | Iron: 0.5mg