SABUDANA VADA

Sabudana Vada is a irresistible vegan and gluten free deep fried snack / finger food that is crispy outside with chewy texture inside and will simply melt in your mouth.

This snack can be served alone or with spicy green chutney or tomato ketchup and cup of coffee / tea. This vada is also a perfect accompaniment for cocktail / mocktail party or any type of gathering. Today I have served it with Aloo rasedar and this is one of the best combo that I have ever tried. Make sure you prepare it in plenty as you will crave for more and more.

This is also known as sago vada or crispy tapioca. This is very popular in Maharashtra, a no onion no garlic recipe that can be served even during fasting days. This dish tastes the best when served hot and fresh!

Preparation time : 30 minutes
Serves : 16 to 20 Vadas

Ingredients for Sabudana Vada

Tapioca pearls / Sabudana – 1 cup
Potato – 1 big
Ginger grated – 1 inch
Green chilies – 2 to 3
Red chile powder – 1 tsp
Rice flour – 3 tbsp
Asafoetida / Hing – 1/4 tsp
Coriander leaves chopped – 7 strands
Chat Masala – 1/2 tsp
Salt – to taste
Oil – for frying

Steps to prepare Sabudana Vada

Step I

• Soak sabudana / tapioca pearls in water for 2 to 3 hours. Drain any excess water from them.
• Peel the skin of potato and grate them. Squeeze to remove any moisture from the potato and transfer it to bowl.
• Add the sabudana, ginger, chopped green chilies, salt, red chile powder, hing, coriander leaves, chat masala and mix well.
• Now add the rice flour and mix well. The mixture is now ready.

Step II

• Heat oil for frying. See that atleast 40 % of pan is covered with oil.
• Make small balls out of the mixture and flatten it. Keep it aside.
• Once the oil is hot, fry these flattened pieces on medium to medium-high flame till they become cripsy and golden brown on both the sides.
• Transfer it to paper towel to absorb any excess oil. Repeat the process for remaining mixture.
• Sabudana Vada is now ready. Serve hot with Aloo rasedar and enjoy!

Tip:

• I have not boiled the potato. Just grated the raw potato and used in the recipe
• Vary the amount of spices as per your taste.
• Oil should not be too hot or too cold for frying. If its hot, it will become dark soon and if its cold, it will absorb excess oil. The best practice is to fry by switching the flame between medium and medium high.
• To check if the oil is hot, add drop of mixture and check if it sizzles and comes up.