Sabudana vada is a crispy and flavorful Indian snack made from soaked tapioca pearls, mashed potatoes, roasted peanuts, and a blend of spices. Shaped into patties and deep-fried until golden brown, these vadas are crunchy on the outside and soft on the inside. They’re commonly enjoyed during fasting or as a tasty tea-time treat, often served with tangy chutneys or yogurt for a delightful burst of flavors and textures.
Here’s a simple recipe for you:
Ingredients:
- 1 cup sabudana (tapioca pearls)
- 2 medium-sized potatoes, boiled and mashed
- 1/2 cup roasted peanuts, coarsely ground
- 2-3 green chilies, finely chopped (adjust to taste)
- 1 teaspoon cumin seeds
- 1 tablespoon finely chopped coriander leaves
- 1 tablespoon lemon juice
- Salt to taste
- Oil for frying
Instructions:
- Prepare Sabudana:
- Rinse the sabudana under running water until the water runs clear.
- Soak the rinsed sabudana in water (just enough to cover the pearls) for about 4-6 hours or overnight. Ensure the water level is just above the sabudana.
- Drain Excess Water:
- After soaking, drain any excess water from the sabudana using a sieve or colander. Let it sit for 15-20 minutes to remove any remaining moisture.
- Mix Ingredients:
- In a mixing bowl, combine the soaked sabudana, mashed potatoes, coarsely ground peanuts, green chilies, cumin seeds, chopped coriander leaves, lemon juice, and salt. Mix everything well to form a dough-like mixture.
- Shape Vadas:
- Divide the mixture into small portions and shape them into round patties or vadas.
- Frying:
- Heat oil for deep frying in a pan on medium heat.
- Once the oil is hot, carefully slide in the shaped vadas, a few at a time, without overcrowding the pan.
- Fry the vadas until they turn golden brown and crispy on all sides.
- Remove them using a slotted spoon and place them on a plate lined with paper towels to absorb excess oil.
- Serve:
- Sabudana vadas are best enjoyed hot with some mint-coriander chutney or yogurt.
Remember, controlling the oil temperature while frying is crucial to ensure the vadas cook evenly and become crispy. Adjust the green chilies according to your spice preference. These vadas are deliciously crunchy on the outside and soft on the inside—a perfect snack for any time of the day!
