Sabudana Vada -A deep fried Indian fritter

Indian CUISINE

Sabudana Vada

Sabudana vada, also called ‘sabu vada’, is a traditional deep fried fritter from Maharashtra, India. It is often served with spicy green chutney and along with hot chai and is best eaten fresh. In other parts of the country, Sabudana vada are the best option to have when fasting.

Total Time

25 Minutes

Cuisine

Indian

Ingredients

9 Ingredients

Calories

150

Step 1

Place 1 cup Tapioca Pearls/sabudana in a mixing bowl. Fill it with water and clean it 2-3 times.

Step 2

After thoroughly cleaning it, soak the Tapioca Pearls/sabudana in water for 30-45 minutes. After the specified time, the Tapioca Pearls/sabudana will be swollen. Using a strainer, remove any excess water.

Step 3

Place the Tapioca Pearls/sabudana in the same bowl. Cover the bowl with a lid and add 1-2 spoons of water. Allow the Tapioca Pearls/sabudana to soak in the moisture overnight.

Step 4

The next morning, you will notice that the Tapioca Pearls/sabudana is soft and fluffy, and you will be able to break it when you press it between your fingers. Peel and boil the potatoes.

Step 5

Dry roast the peanuts in a pan after removing the skin. You can also buy salted and peeled peanuts, which are widely available in the market.

Step 6

In a mixer grinder, grind the peanuts to a coarse powder. The peanut powder should be coarse rather than fine.

Step 7

Place the soaked Tapioca Pearls/sabudana in a wide-mouthed pan. Add the coarsely ground peanut powder, 2-3 finely chopped green chilies, and 2-3 tablespoons freshly cut coriander leaves to this.

Step 8

Season with salt and 1/2 teaspoons red chili powder to taste. Give the mixture a good stir to ensure that all of the ingredients are well combined.

Step 9

Mash the potatoes that have already been boiled and peeled. This will ensure that the mixture is well-bound. Stir in the juice of half a lemon.

Step 10

Form the mixture into lemon-sized round balls. Flatten the balls with clean hands so that the vada is thin at the corners and slightly rounded in the center.

Step 11

Heat the oil in a pan or kadhai. Once the oil is hot, drop in the vadas one at a time.

Step 12

Cook the vadas over medium to high heat. Ensure that the vada is well cooked on the inside and crisp on the outside.

Step 13

When they’re done, remove the vada and place it on a piece of tissue paper. Serve with green chutney and Crispy Tapioca Pearls/sabudana vada.

1 Cup Tapioca Pearls/ Sabudana
2 Boiled potatoes
1/2 Cup Peanuts
2 Green chillies
Coriander leaves/ Dhaniya- a handful
Salt- to taste
1 Tsp Jeera
1/2 Tsp Red chili powder
1/2 Lemon
Cooking Oil

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Indian CUISINE

Sabudana Vada

Total Time

Cuisine

Ingredients

Calories

Step 1

Place 1 cup Tapioca Pearls/sabudana in a mixing bowl. Fill it with water and clean it 2-3 times.

Step 2

After thoroughly cleaning it, soak the Tapioca Pearls/sabudana in water for 30-45 minutes. After the specified time, the Tapioca Pearls/sabudana will be swollen. Using a strainer, remove any excess water.

Step 3

Place the Tapioca Pearls/sabudana in the same bowl. Cover the bowl with a lid and add 1-2 spoons of water. Allow the Tapioca Pearls/sabudana to soak in the moisture overnight.

Step 4

The next morning, you will notice that the Tapioca Pearls/sabudana is soft and fluffy, and you will be able to break it when you press it between your fingers. Peel and boil the potatoes.

Step 5

Dry roast the peanuts in a pan after removing the skin. You can also buy salted and peeled peanuts, which are widely available in the market.

Step 6

In a mixer grinder, grind the peanuts to a coarse powder. The peanut powder should be coarse rather than fine.

Step 7

Place the soaked Tapioca Pearls/sabudana in a wide-mouthed pan. Add the coarsely ground peanut powder, 2-3 finely chopped green chilies, and 2-3 tablespoons freshly cut coriander leaves to this.

Step 8

Season with salt and 1/2 teaspoons red chili powder to taste. Give the mixture a good stir to ensure that all of the ingredients are well combined.

Step 9

Mash the potatoes that have already been boiled and peeled. This will ensure that the mixture is well-bound. Stir in the juice of half a lemon.

Step 10

Form the mixture into lemon-sized round balls. Flatten the balls with clean hands so that the vada is thin at the corners and slightly rounded in the center.

Step 11

Heat the oil in a pan or kadhai. Once the oil is hot, drop in the vadas one at a time.

Step 12

Cook the vadas over medium to high heat. Ensure that the vada is well cooked on the inside and crisp on the outside.

Step 13

When they’re done, remove the vada and place it on a piece of tissue paper. Serve with green chutney and Crispy Tapioca Pearls/sabudana vada.

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