Yam & Sabudana Wada

About Yam & Sabudana Wada

Ingredients

• Sago (sabudana), soaked overnight 1 cup
• Yam (suran), peeled, boiled and cubed 50 gms
• Oil for deep-frying
• Ghee 3 tsps
• Cumin seeds 1 tsp
• Salt to taste
• Sugar 2 tsps
• Black pepper powder ½ tsp
• Green chillies, finely chopped 2
• Ginger, finely chopped 1 tsp
• Peanuts, roasted and crushed ½ cup
• Khoya, crumbled 100 gms
• Cornflour 2 tsps
• Yogurt ½ cup
• Desiccated coconut ¼ cup
• Red chilli powder 1 pinch
• Fresh coriander leaves, chopped 1 tbsp
• Sweet date-tamarind chutney to serve

How to Make Yam & Sabudana Wada (Stepwise Photos)

Method

1. Heat sufficient oil in a kadai.
2. Blend sago coarsely in a mixer and transfer into a mixing bowl.
3. Heat ghee in a non-stick pan, add cumin seeds and cooked yam. Saute for 5 minutes or till the yam becomes a little dry. Add salt, sugar, black pepper, green chillies and ginger and mix well.
4. Add this mixture to the sago in the bowl.
5. Add roasted peanuts and khoya and mix well. Add cornflour and mix well.
6. Make small wadas with your hands, slide them into hot oil and deep fry them till golden brown. Drain on absorbent paper.
7. Arrange the wadas on a serving plate, garnish with yogurt, desiccated coconut, a pinch of red chilli powder and coriander leaves. Serve hot with a bowl of sweet chutney.

Additional Tips and Tricks

About chef

Chef Jasmine Dsouza

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps