Sabudana Vada is a popular Indian snack made from tapioca pearls, also known as sago.
Sabudana Vada is a popular Indian snack made from tapioca pearls, also known as sago.
Ingredients
- 1cupSabudana
- 1Onion Chopped (optional)
- 1tspGinger Paste
- 2Green chili
- 2tbspFresh Coriander
- 3Boiled Potatoes Mashed
- 1/2cupRoasted Peanuts Crushed
- 1tspSalt
- 1/2tspRed Chili Powder
How to make SABUDANA VADA
Soak the sabudana in enough water to cover it completely for 3-4 hours or overnight until it becomes soft and fluffy.
Drain the water from the sabudana using a strainer and leave it for 30 minutes to remove any excess water.
In a mixing bowl, add the mashed potatoes, chopped onions, fresh coriander leaves, coarsely ground peanuts, chopped green chilies, ginger paste, red chili powder, and salt to taste. Mix all the ingredients well.
Add the soaked sabudana to the potato mixture and mix it thoroughly.
Take a small portion of the mixture and shape it into a ball. Press it lightly to flatten it into a vada shape.
Heat oil in a deep frying pan on medium flame. Once the oil is hot, carefully slide the vada into the oil.
Fry the vada until it becomes golden brown and crispy from all sides.
Remove the vada from the oil using a slotted spoon and place it on a tissue paper to absorb any excess oil.
Serve the hot and crispy Sabudana Vada with green chutney or tomato ketchup.
Enjoy your delicious Sabudana Vada!
FAQS
How long should I soak the sabudana?
You should soak the sabudana in enough water to cover it completely for 3-4 hours or overnight until it becomes soft and fluffy.
Can I make Sabudana Vada without onions?
Yes, the onions are optional in this recipe. You can skip them if you prefer or if you are making it for a fasting occasion.
What can I use instead of green chilies for spice?
If you prefer less heat, you can use a pinch of red chili powder instead of green chilies, or you can omit them entirely.
How do I know when the oil is hot enough for frying?
You can test the oil by dropping a small piece of the mixture into it; if it sizzles and rises to the surface, the oil is ready for frying.
What can I serve with Sabudana Vada?
Sabudana Vada is best served hot with green chutney or tomato ketchup for dipping.
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Avneet Anand
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Hi all, I’m Avneet Anand! My unending love for all things edible has taken me on a beautiful culinary journey. Exploring, experimenting and creating has always been my favourite passion. My kitchen will take you through a burst of colours, flavours and unique dishes which will be a treat for both the eyes and soul. From a single luscious dish to a scrumptious course meal or from savoury to something sweet, I have something for everyone. I hope we can savour the delightful journey of cooking and relish a healthy meal together always. Hi all, I’m Avneet Anand! My unending love for all things edible has taken me on a beautiful culinary journey. Exploring, experimenting and creating has always...
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