Sabudana Vada
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.
Servings: 16 vadas
Calories: 83kcal
Ingredients
- ½ cup Sabudana (Small Tapioca pearls)
- 2 potatoes , boiled and mashed to give ~1 cup
- ¼ cup peanuts , without skin
- 1 green chili , finely chopped
- ¼ cup fresh coriander leaves , finely chopped
- 1 inch ginger , peeled and grated
- 1 tsp cumin powder
- Rock Salt , to taste
- 1 tbsp lemon juice
- Vegetable Oil for 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. **
- Remove on an absorbent kitchen paper.
- Serve hot with green chutney or ketchup.
Notes
*For potatoes, I prefer to grate them as it ensures there are no pieces.
**When frying try with one vada first. If it breaks, add more potato and/or flour.
**When frying try with one vada first. If it breaks, add more potato and/or flour.
Nutrition
Calories: 83kcal | Carbohydrates: 9.7g | Protein: 1g | Fat: 4.7g | Fiber: 0.6g | Sugar: 0.3g