Introduction:
Sabudana Vada Recipe
Sabudana Vada Recipe: Sabudana Vada, a light and crispy snack, is not only enjoyable during fasting days but also a favorite for festivals like Navratri. This easy-to-make recipe is also a kid-friendly snack suitable for breakfast or lunch boxes.
Ingredients:
Sabudana Vada Recipe
- 1/2 cup Sabudana (small tapioca pearls)
- 2 large Potatoes, boiled
- 1/4 cup Peanuts, roasted and coarsely crushed
- 1 teaspoon Sesame Seeds
- 1 Green Chilli, deseeded and finely chopped
- 1/2 teaspoon grated Ginger
- 1½ tablespoons Coriander Leaves, finely chopped
- 1/2 teaspoon Cumin Seeds
- 1/4 teaspoon Garam Masala Powder
- 1 teaspoon Lemon Juice
- 1 teaspoon Sugar (optional)
- Salt
- Oil
- 1/3 cup Water (to soak sabudana)
Directions:
Sabudana Vada Recipe
Step 1:
Wash sabudana and soak them for 2½ hours in 1/3 cup water. The size of sabudana pearls will increase during this time.
Step 2:
Place soaked sabudana in a sieve, drain excess water, and keep aside for 1½ hours to make them non-sticky.
Step 3:
Peel and grate boiled potatoes in a large bowl.
Step 4:
Add drained sabudana, coarsely crushed peanuts, sesame seeds, green chilli, ginger, coriander leaves, cumin seeds, garam masala powder, lemon juice, sugar, and salt.
Step 5:
Mix all ingredients well to form a soft dough-like mixture.
Step 6:
Divide the mixture into 12 equal portions, shaping them into round patties. If the mixture is sticky, grease your palms with a small amount of oil.
Step 7:
Heat oil in a frying pan over medium heat for deep frying. When the oil is medium-hot, slowly slide 3-4 patties in. Flip them when the top surface turns light brown and deep fry until golden brown on both sides. Drain the vadas and transfer them to a plate. Repeat for the remaining vadas.
Step 8:
Crispy sabudana vadas are ready; serve them hot with tamarind chutney, spicy green chutney, and curd.
Tips and Variations:
- If you don’t have roasted peanuts, dry roast them in a pan for 4-5 minutes over medium heat.
- Ensure the oil is sufficiently hot before deep-frying. Drop a small portion of dough in the oil; if it floats back to the surface immediately, it is hot enough.
- Avoid stirring the vadas for about 1 minute after dropping them in the oil to prevent cracking.
- For added texture and variation, consider adding 1 tablespoon of fresh or dry grated coconut and 2 tablespoons of rajgira flour.
Taste: Crispy from the outside and soft from the inside.
Serving Ideas: Serve sabudana vada as fasting food during vrats (fasting days) or Navratri. Enjoy this light snack with green chutney or mint chutney as an evening party snack.
Conclusion:
In summary, crispy Sabudana Vada Recipe is a beloved Indian snack that is easy to customize. Their crispy-crunchy texture and flavorful taste make them an irresistible treat.
Frequently Asked Questions About
Crispy Sabudana Vada
What are sabudana vadas?
Sabudana Vada Recipe is a popular crispy, fried Indian snack made from soaked sabudana (tapioca pearls), mashed potatoes, and spices. They are a common food item during fasting days and festivals.
How do you prevent sabudana from becoming sticky?
To prevent stickiness, soak the sabudana in water for 2-3 hours, drain, and let rest in a colander for 1-2 hours. This allows excess starch to drain off, resulting in non-sticky sabudana perfect for making vadas.
Can you adjust the spice level?
Yes, you can easily adjust the spice level by increasing or decreasing the amount of green chilies and garam masala powder according to taste preferences. Add more for spicy vadas or reduce for milder ones.
Is it possible to make the vadas in advance?
While best fresh, you can prepare the vada mixture ahead of time and refrigerate. Then fry the shaped vadas just before serving to maintain their signature crispness.
What are some popular ways to serve them?
Sabudana vadas are often served with tangy tamarind chutney, spicy green chutney, or cooling yogurt raita. They make for a tasty fasting food, snack during Navratri, or appetizer for parties.
