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.
Cuisine: Gluten-free, Indian, Vegan, Vegetarian
Keyword: tapioca recipes, tea-time snacks
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
Rock Salt, to taste
Vegetable Oilfor frying
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. **