Homemade Sabudana Vada is an Indian snack, perfect for fasting days. Soak Sabudana until soft, and drain well. Mix with mashed boiled potatoes, ground-roasted peanuts, chopped green chilies, cumin seeds, chopped coriander, lemon juice, and salt. Shape into patties. Heat oil, and fry until golden and crispy. Serve hot with yogurt or chutney. Adjust spice to taste. Enjoy these crunchy vadas as a tasty treat during fasting periods or any time!
To cook homemade crispy Sabudana Vada, an Upvas (fasting) special dish, follow these steps:
Ingredients:
- Sabudana (Tapioca pearls): 1 cup
- Potatoes: 2 medium-sized, boiled and mashed
- Roasted peanuts: 1/2 cup, coarsely ground
- Green chilies: 2-3, finely chopped (adjust to taste)
- Cumin seeds: 1 teaspoon
- Fresh coriander leaves: 2-3 tablespoons, finely chopped
- Lemon juice: 1 tablespoon
- Salt: to taste
- Oil: for deep frying
Instructions:
- Preparation of Sabudana:
- Rinse the Sabudana under cold water until the water runs clear.
- Soak the rinsed Sabudana in water just enough to cover them, for about 4-5 hours or overnight. The Sabudana should become soft and swell up.
- Drain Excess Water:
- After soaking, drain any excess water from the Sabudana using a colander or strainer. Make sure there is no water left as it will make the vadas soggy.
- Mixing the Ingredients:
- In a large mixing bowl, combine the soaked Sabudana, mashed potatoes, ground peanuts, green chilies, cumin seeds, chopped coriander leaves, lemon juice, and salt.
- Mix everything together gently but thoroughly. The mixture should be soft and slightly sticky.
- Shaping the Vadas:
- Divide the mixture into equal portions and shape them into round patties or balls. You can flatten them slightly to make them into discs.
- Frying the Vadas:
- Heat oil in a deep frying pan or kadhai over medium heat.
- Once the oil is hot, gently slide the shaped vadas into the hot oil one by one. Be careful not to overcrowd the pan.
- Fry the vadas until they are golden brown and crispy on all sides. Fry them in batches if needed.
- Use a slotted spoon to remove the fried vadas from the oil and place them on a plate lined with paper towels to absorb excess oil.
- Serve:
- Serve Sabudana Vadas hot with yogurt (curd) or green chutney. They are traditionally enjoyed during fasting (Upvas) days or as a snack.
Tips:
- Ensure the Sabudana is soaked well and drained thoroughly to avoid soggy vadas.
- Adjust the amount of green chilies according to your spice preference.
- The oil should be hot enough but not smoking when frying the vadas to ensure they cook evenly and become crispy.
Enjoy your homemade crispy Sabudana Vadas as a delicious snack or part of a fasting meal!
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