Crispy sabudana vada recipe

Sabudana Vada is a typical Maharashtrian snack that consists of patties that are deep-fried until crisp and golden and are made of mashed potatoes, roasted peanuts, and soaked tapioca pearls. Many Hindus fast during Ekadashi and Navratri in accordance with tradition. Some people just consume milk, some only fruits, and yet others only eat one meal a day.

These crisp vadas, in addition to Sabudana khichdi and Sabudana kheer, are a unique treat.

What are sabudana?

Sago, sometimes referred to as sabudana, are white pearly spheres produced by the roots of the cassava plant (tapioca, yuca). They go by the name tapioca pearls and are eaten during the Hindu fasting season. These white tapioca pearls are known as “sabudana,” a Hindi word, in North, Central, and Western India. In the regional South Indian languages like Telugu, these are known as sagubiyyam, javvarisi in Tamil, sabbakki in Kannada, chowari in Malayalam, and javvarisi in Kannada. Sabudana has a lot of carbohydrates and is basically pure starch. They are a part of the fasting meal since they make you feel satisfied for a longer period of time. Sabudanas are deep-fried patties made with potatoes, roasted peanuts, tapioca pearls, and additional spices, herbs, and seasonings. The patties are deliciously crunchy.

Ingredients used in sabudana vada recipe

Sabudana – The primary component is sabudana, commonly referred to as sago or tapioca pearls. Use ordinary, high-quality sabudana (sago pearls), which are widely accessible in Indian grocery stores. The amount of time needed to soak your sabudana will vary depending on its quality. In order to locate the one that works best for you, try out a few different variations. 

Potatoes: For this recipe, we’ll use boiling, grated potatoes. They aid in the mixture’s binding.The potatoes help keep the vada from crumbling or breaking apart when it is being fried by helping to bind the patty mixture. 

Peanuts: rosatde peanuts are used in the recipe.You can prepare the peanuts in advance or buy already-roasted, unsalted peanuts to speed up the process. If you have a peanut allergy, you can avoid this step. 

Herbs and spices – Coriander leaves, grated ginger, green chilli, turmeric powder and garam masala is used for the flavouring in the vada. 

Ingredients for the preparation of sabudana vada recipe

• Sabudana – ½ cup
• Potatoes – 2 (medium sized)
• Roasted peanuts – 4 tbsp
• Finely chopped green chilli – 1
• Grated ginger – ½ tsp
• Finely chopped coriander leaves – 2 tbsp
• Turmeric powder – ¼ tsp
• Garam masala – ¼ tsp
• Salt
• Oil

Method to prepare sabudana vada recipe

• Sabudana should be washed and soaked in water for 2 hours.
• In a few hours, you’ll see that the sabudana pearl’s size has grown.
• Put them in a strainer, squeeze out extra water, and set them aside.
• Boil 2 potatoes, peel and grate them and keep it aside.
• To a bowl add ½ cup sabudana, 4 tbsp roasted peanuts, 1 finely chopped green chilli, ½ tsp grated ginger, 2 tbsp finely chopped coriander leaves, ¼ tsp turmeric powder, ¼ tsp garam masala, ½ tsp salt  and mix well.
• Make equal sized balls and flatten them to form a pattoe.
• If the mixture is sticky, lightly oil your hands to prevent sticking.
• For deep frying, warm the oil in a frying pan over medium heat. Slide 3–4 patties into it slowly when it is medium-hot. 
• Flip them over when top surface starts to turn light brown, and deep fried until both sides are golden brown. 
• Sago vada are ready; drain them and place them on a plate.
•  The leftover vadas are deep fried. 
• Sabudana vadas are ready; serve them hot with curd, spicy green chutney, and tamarind chutney.

Tips and tricks to prepare sabudana vada recipe

• Make sure the oil is hot enough to prevent the vada from cracking when it is being fried. 
• After dropping the vada into the oil, wait about a minute before stirring them. They could crack if you stirred them right away.
• Sago (sabudana) must be deeply well-soaked. Effective drainage of the water is required. The vadas won’t form correctly and will get mushy if the mixture contains moisture. As a result, they will soak up a lot of oil and might even melt away in the hot oil.
• Mint leaves and finely sliced onion are suitable additions to the dish.
• If you like the vadas to be spicy, you can also add pepper powder and red chilli powder to the recipe.
• Roasted nuts can either added as a a whole or can be slightly crushed.
• Potatoes can aslo be mashed and added to the mixture.
• Rice flour can be added for the additional crispiness and texture of the sabudana vada recipe.
• Make sure the vadas are neither overly thick or thin. Vada will not fully cook if it is too thick, and it may become too crunchy or break if it is too thin.
• Sabudana vadas can also be shallow-fried; simply heat the oil over medium heat and add the vadas sparingly. Once the bottom has turned golden, flip it over and cook the other side until it is also golden. Drain, then transfer to a plate covered with paper towels.

Recipe Card

Crispy Sabudana Vada Recipe

Sabudana vada is crispy, delicious vada that can be enjoyed with a spicy chutney.

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Prep Time 2 minutes mins

Cook Time 30 minutes mins

Total Time 2 hours hrs 30 minutes mins

Course Snack

Cuisine maharastrian

Servings 10 Pieces

Calories 117 kcal

Ingredients

  

Ingredients for the preparation of sabudana vada recipe

• ½ cup Sabudana
• 2 no Potatoes
• 4 tbsp Roasted peanuts
• 1 no Finely chopped green chilli
• ½ tsp Grated ginger
• 2 tbsp Finely chopped coriander leaves
• ¼ tsp Turmeric powder
• ¼ tsp Garam masala
• Salt
• Oil

Instructions

 

Method to prepare sabudana vada recipe

• Sabudana should be washed and soaked in water for 2 hours.
• In a few hours, you’ll see that the sabudana pearl’s size has grown.
• Put them in a strainer, squeeze out extra water, and set them aside.
• Boil 2 potatoes, peel and grate them and keep it aside.
• To a bowl add ½ cup sabudana, 4 tbsp roasted peanuts, 1 finely chopped green chilli, ½ tsp grated ginger, 2 tbsp finely chopped coriander leaves, ¼ tsp turmeric powder, ¼ tsp garam masala, ½ tsp salt and mix well.
• Make equal sized balls and flatten them to form a pattoe.
• If the mixture is sticky, lightly oil your hands to prevent sticking.
• For deep frying, warm the oil in a frying pan over medium heat. Slide 3–4 patties into it slowly when it is medium-hot.
• Flip them over when top surface starts to turn light brown, and deep fried until both sides are golden brown.
• Sago vada is ready; drain them and place them on a plate.
• The leftover vadas are deep fried.
• Serve the hot sabudana vadas with curd, a fiery green chutney, and tamarind chutney.

Keyword sabudana vada

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