Sabudana vada is a popular snack in India, especially during fasting periods. It is made using sabudana (tapioca pearls), mashed potatoes, peanuts, and various spices. The snack is popular in India, particularly in the states of Maharashtra and Gujarat. It is often consumed during fasting periods, as it is made from ingredients that are allowed during Hindu fasting rituals.
The main ingredient in sabudana vada is sabudana or tapioca pearls, which are soaked in water for a few hours until they become soft and plump. The soaked sabudana is then mixed with mashed potatoes, roasted peanuts, green chilies, cumin seeds, and other spices to make a dough-like mixture. This mixture is then shaped into small patties and deep-fried until they turn crispy and golden brown.
Sabudana vada is typically served with green chutney or sweet yogurt. It can also be enjoyed as a standalone snack or as part of a larger meal. Some people also make variations by adding different ingredients such as grated coconut, coriander leaves, or even cheese.
It is not only delicious but also a good source of carbohydrates and protein. However, it is high in calories and should be consumed in moderation as part of a balanced diet.
Ingredients for Sabudana Vada
- cup sabudana (tapioca pearls)
- 2 medium-sized boiled and mashed potatoes
- 1/2 cup roasted peanuts, coarsely ground
- 2 green chilies, finely chopped
- 1 tsp cumin seeds
- 1/2 tsp red chili powder
- Salt to taste
- Oil for deep frying
Instructions for Sabudana Vada
- Rinse the sabudana in water until it becomes soft. Drain the water and leave it for 2-3 hours.
- In a mixing bowl, add mashed potatoes, ground peanuts, green chilies, cumin seeds, red chili powder, and salt. Mix well.
- Add the soaked sabudana to the mixing bowl and mix well.
- Take a small amount of the mixture and shape it into a ball. Flatten the ball between your palms to form a disc-shaped vada.
- Heat oil in a deep frying pan. Once the oil is hot, gently slide the vadas into the oil and fry on medium flame until they turn golden brown in color.
- Remove the vadas from the oil and drain them on a tissue paper to remove excess oil.
- Serve hot with green chutney or sweet yogurt.
- Enjoy your delicious sabudana vada!
Sabudana vada tastes great with a tangy and spicy green chutney. Another popular accompaniment for sabudana vada is sweet yogurt. Tamarind chutney is a sweet and sour chutney that pairs well with sabudana vada.
To balance out the deep-fried goodness, you can serve it with a fresh salad. Toss together some sliced cucumbers, onions, tomatoes, and lemon juice for a refreshing side dish.
Remember to enjoy sabudana vada in moderation as it is a high-calorie snack.
Tips and Variations
- Soak the sabudana properly: To make soft and plump sabudana, soak it in water for at least 4-5 hours or overnight. Drain the excess water and squeeze out any excess moisture from the sabudana before using it in the recipe.
- Use boiled and mashed potatoes: The mashed potatoes help bind the mixture and give the vada a soft and fluffy texture. Ensure that the potatoes are boiled properly and mashed well without any lumps.
- Coarsely ground peanuts: Roasted and coarsely ground peanuts add a crunchy texture and nutty flavor to the sabudana vada. Ensure that the peanuts are dry roasted and cooled before grinding them coarsely.
- Adjust the spices according to your taste: Add spices like green chilies, cumin seeds, red chili powder, and salt according to your preference. You can also add other spices like ginger, coriander powder, or chaat masala for extra flavor.
- Fry the vada on medium heat: To ensure that the vada cooks evenly and doesn’t burn, fry them on medium heat until they turn golden brown. Don’t overcrowd the pan while frying the vada as it can cause the oil temperature to drop.
- Drain the excess oil: Once the vada is fried, remove them from the oil and drain them on a tissue paper to remove excess oil.
- Serve immediately: Sabudana vada tastes best when served hot and crispy. Serve it immediately with your favorite chutney or dip.
- Is sabudana vada gluten-free?
Yes, It is gluten-free as it is made from tapioca pearls and potatoes, which are gluten-free ingredients.
- Can sabudana vada be baked instead of fried?
Although deep-frying gives a crispy texture, you can also bake them in the oven at 375°F for 20-25 minutes until they turn golden brown. Brush the vada with oil or ghee before baking to get a crispy exterior.
- Can sabudana vada be frozen?
Yes, you can freeze the uncooked sabudana vada for up to a month. Shape the mixture into patties and freeze them in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe container and store them in the freezer. To cook, thaw them in the refrigerator and fry or bake as usual.
- Can sabudana vada be made ahead of time?
Yes, you can prepare the mixture ahead of time and refrigerate it for a few hours before frying. This helps the mixture firm up and makes it easier to shape into patties. You can also freeze the uncooked vada for later use.
- Is sabudana vada healthy?
It is a high-calorie snack due to the deep-frying. However, it is also a good source of carbohydrates, protein, and dietary fiber. It is best consumed in moderation as part of a balanced diet.