Sabudana vada Recipe
5/5
Sabudana Vada is a popular Indian snack made with soaked sabudana (tapioca pearls), mashed potatoes, and peanuts. The mixture is flavored with green chilies, ginger, and fresh coriander leaves, giving it a delicious and spicy taste. The vadas are deep-fried until they turn crispy and golden brown. Sabudana Vada is commonly enjoyed during fasting days or as a tea-time snack.
INGREDIENTS
- 1 cup sabudana (tapioca pearls)
- 2 medium-sized potatoes, boiled and mashed
- 1/2 cup roasted peanuts, coarsely ground
- 2 green chilies, finely chopped
- 1 tablespoon ginger, grated
- 1 tablespoon coriander leaves, finely chopped
- 1 teaspoon cumin seeds
- Salt to taste
- Oil for frying
INSTRUCTIONS
- Rinse the sabudana under running water until the water runs clear. Soak the sabudana in water for 4-5 hours or overnight.
- After soaking, drain the excess water from the sabudana using a strainer.
- In a mixing bowl, add the soaked sabudana, mashed potatoes, roasted peanuts, green chilies, ginger, coriander leaves, cumin seeds, and salt. Mix well to combine all the ingredients.
- Divide the mixture into small portions and shape them into round patties.
- Heat oil in a frying pan or deep fryer over medium heat.
- Carefully place the sabudana vadas in the hot oil and fry them until they turn golden brown and crispy on both sides.
- Remove the fried vadas from the oil using a slotted spoon and place them on a plate lined with absorbent paper to remove excess oil.
- Serve the sabudana vadas hot with chutney or yogurt.
TIPS
- Use large-sized sabudana pearls for better texture.
- Soak the sabudana for at least 4-5 hours or overnight to ensure they become soft and plump.
- Make sure to drain the excess water from the soaked sabudana before using them in the mixture.
- Adjust the spice levels according to your taste preferences by adding or reducing the amount of green chilies.
- Serve the vadas immediately for the best texture and taste.
- You can also add some grated coconut or chopped cashews for additional flavor and texture.
- Leftover vadas can be stored in the refrigerator for up to 2 days and reheated in the oven or pan before serving.
NUTRITION VALUE
- Calories: 200-250
- Carbohydrates: 30-35 grams
- Protein: 4-6 grams
- Fat: 8-10 grams
- Fiber: 2-3 grams
