Name: Guilt Free Sabudana Bites with Healthy Yoghurt Dip recipe by Belinda Gaikwad at BetterButter
Cook time: 210 min
Total time: 210 min
Yield: 10
Ingredients: 2 cups nylon sabudana (small sago pearls); 4 big potatoes boiled soft; 4-5 green chillies; 100 gms groundnuts roasted and skinned; 2 tbsp cumin seeds (jeera); A handful of chopped coriander leaves; Sendha Namak/Salt to taste; Oil/Ghee as required (not more than a tablespoon!); For the dip - 400 gms yoghurt; 3 medium sized cucumbers; 1 green chilli finely chopped (optional); 1/4 tsp sugar; Sendha Namak/Salt to taste

ABOUT Guilt Free Sabudana Bites with Healthy Yoghurt Dip RECIPE

Sabudana wada has always been a favourite with me. But the thought of the excess oil it consumes while frying, which we in turn consume gives me the shivers sometimes. Presenting my version of guilt free sabudana wadas. Best had with cucumber yoghurt dip.

Ingredients Serving: 10

2 cups nylon sabudana (small sago pearls)
4 big potatoes boiled soft
4-5 green chillies
100 gms groundnuts roasted and skinned
2 tbsp cumin seeds (jeera)
A handful of chopped coriander leaves
Sendha Namak/Salt to taste
Oil/Ghee as required (not more than a tablespoon!)
For the dip - 400 gms yoghurt
3 medium sized cucumbers
1 green chilli finely chopped (optional)
1/4 tsp sugar
Sendha Namak/Salt to taste

Instructions

Wash the sabudana and soak in salted water for 2-3 hours.
Drain the water completely and stir thru with a fork. Let it stand in a sieve.
Coarsely grind the green chilli and peanuts.
Mash the boiled potatoes and mix well with the sago, cumin seeds, peanuts, green chillies, coriander, and salt to taste to form a dough.
Divide the dough into small lemon size balls.
Heat an appe pan and put a drop of oil in each depression.
Drop the dough into the depressions and cook under cover on low flame.
Flip the wadas with the help of a spoon when browned on one side, and cook the other side too under cover.
Cooking time per batch would be about 8-10 minutes.
Serve hot with cucumber yoghurt dip.
For the dip: Hang the yoghurt for about an hour in a muslin cloth so the whey is drained.
Grate the cucumbers and sprinkle salt and set aside.
Whisk the yoghurt with sugar till smooth.
Add the cucumber and chilli (if using).
Check for salt and mix in some more if required.
Creamy dip ready to serve.

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