Crispy Sabudana Waffle Recipe | Allergen-Free Healthy Breakfast
Try this fun twist on a traditional Indian snack—Sabudana Waffle! This vegan, gluten-free, and allergen-free breakfast is crispy, filling, and perfect for busy mornings or fasting days.
July 18, 2025
Looking for a healthy breakfast recipe that’s light, energizing, and allergy-safe? Meet your new favorite Sabudana Waffle. It’s a creative, non-fried take on the classic sabudana khichdi or vada, made by pressing a savory tapioca-potato mix into a waffle maker. The result is crispy outside, soft inside, and full of comforting Indian flavors.
This sabudana waffle recipe is naturally free from wheat, peanuts, tree nuts, dairy, eggs, soy, sesame, fish, and shellfish making it a fantastic option for those managing food allergies or following a vegan lifestyle. It’s also ideal for kids, lunchboxes, and even vrat (fasting) days during festivals.
Made with soaked tapioca pearls (sabudana), mashed potatoes, spices, and fresh herbs, it’s a no-mess, no-fry, and minimal-oil breakfast that fits beautifully into any health-conscious kitchen.
Crispy Sabudana Waffle Recipe | Allergen-Free Healthy Breakfast
Serving
2-3
Prep Time
10 Min
Cook Time
7–8 Min
Total Time
18 Min
Free From :
✅ Wheat-Free
✅ Peanut-Free
✅ Tree Nut-Free
✅ Dairy-Free
✅ Egg-Free
✅ Soy-Free
✅ Sesame-Free
✅ Fish-Free
✅ Shellfish-Free
Ingredients
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Sabudana (Tapioca pearls) – 1 cup
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Water – ½ cup (for soaking)
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Potato – 1, boiled and mashed
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Green chilies – 2–3, finely chopped
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Fresh cilantro – finely chopped (as needed)
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Cumin seeds – 2 tsp
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Lemon juice – ½ lemon
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Salt – to taste
Method
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In a bowl, rinse sabudana 2–3 times thoroughly. Drain excess water.
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Add ½ cup of water to the sabudana, cover, and let it soak overnight.
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By morning, the sabudana should be soft and non-sticky.
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Add mashed boiled potato, chopped green chilies, cilantro, cumin seeds, salt, and lemon juice. Mix well.
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Preheat your waffle maker.
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Spread the mixture evenly into the waffle cavity. Close and cook for 7–8 minutes or until golden and crisp
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Serve hot with mint chutney, peanut-free coconut chutney, or tomato ketchup.
Recipe Notes:
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Soaking time is key—overnight soaking ensures the sabudana is soft and cooks evenly.
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Don’t overfill the waffle iron—spread a thin, even layer for the best crisp.
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Want to make it kid-friendly? Skip the chilies or use mild ones.
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Perfect for fasting (vrat) days—just skip lemon if you’re following strict rituals.
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Use an oil spray in the waffle iron for an extra-crispy crust without deep-frying.
Conclusion:
This Sabudana Waffle is the perfect fusion of tradition and innovation — all in a breakfast that’s crispy, light, and allergy-safe. Whether you’re navigating food allergies, following a vegan diet, or simply bored of your usual breakfast, this healthy recipe checks all the boxes. Add it to your morning rotation and enjoy a hassle-free, flavor-packed start to your day.
FAQ
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Yes! It’s low in oil, gluten-free, and packed with clean, plant-based ingredients.
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Potatoes help bind the mixture. You could try boiled raw bananas or sweet potatoes as an alternative
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Yes, just mash and mix well before pressing into a waffle maker.
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Yes, this recipe is ideal for Navratri or Ekadashi. Just avoid lemon juice if required.
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You can prep the mixture a few hours ahead, but it’s best cooked fresh for crispiness.
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ABOUT AUTHOR
Hi! I’m Nimisha C..
My tryst with cooking began when we got to know about food allergies for our son. Taken aback with the shock and restrictions that his diet had and also worried about nutrition...
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