Crispy on the outside and soft on the inside, these sabudana vadas are a delicious snack. These vadas are popular street snacks enjoyed during the rainy season and also during Navratri fasting as they are gluten-free.
Prep Time5 minutesmins
Cook Time25 minutesmins
Soaking Time5 hourshrs
Total Time30 minutesmins
Course: Snack
Cuisine: Gluten-free, Indian, Vegan, Vegetarian
Keyword: tapioca recipes, tea-time snacks
Servings: 16vadas
Calories: 83kcal
Ingredients
½cupSabudana(Small Tapioca pearls)
2potatoes, boiled and mashed to give ~1 cup
¼cuppeanuts, without skin
1green chili, finely chopped
¼cupfresh coriander leaves, finely chopped
1inchginger, peeled and grated
1tspcumin powder
Rock Salt, to taste
1tbsplemon juice
Vegetable Oilfor frying
Instructions
Soak the sabudana or tapioca pearls in water (enough to cover the sabudana) for 5-6 hours, preferably overnight.
Drain the soaked sabudana in a colander and squeeze out all the water.
Dry roast the peanuts and grind coarsely in a mortar-pestle. It’s nice to have a few small pieces of peanuts in the mix. It adds to the taste and texture that is why I didn’t grind them in a mixer.
In a big mixing bowl, combine the soft sabudana, mashed potato*, roasted peanut powder, chili, grated ginger, coriander, cumin powder, rock salt, and lemon juice. Mix everything well with your hands or use a potato masher.
Divide the vada mix into 16 small portions and shape each into a flat round disc.
Heat oil in a flat pan. Shallow fry the vadas till they are golden crispy from below. Turn and cook the other side. **