Sabudana vada is a traditional crispy and crunchy deep-fried Maharashtrian snack made from tapioca pearls (sago), mashed potatoes and peanuts. It is quite easy to make and requires very few ingredients.
My daughter loves Sabudana Vada, and she specially loves the ones my mom makes! This is my mother’s recipe for Sabudana Vada which I noted down during this years summer visit to India.
Here is the step by step Sabudana Vada recipe with pictures:
Makes: 25 vadas
Preparation Time: 10 minutes
Soaking Time: 5-6 hours
Cooking Time: 10-15 minutes
Ingredients:
Sabudana: 2 cups
Potato(Boiled and mashed) : 1.5 cups
Green Chilies: 2-3 finely chopped
Coriander: 1/4 cup finely chopped
Coarsely ground roasted peanuts: 1/3 cup
Salt: to taste
Method of Preparation:
- Wash the sabudana 2-3 times.
- Soak the sabudana in 2 cups of water for 5-6 hours. They will soak all the water and become fluffy.
- Mix together the sabudana, potato, green chilies, coriander, peanuts and salt and mix well.
- Make around 25 balls. Flatten each ball to give shape of a vada.
- Heat sufficient oil in a kadai. Check for right temperature by dropping a small portion of dough in the hot oil. It should rise and not sink.
- Slide the sabudana vada to the oil. Let it fry for some time till firm and golden brown. Then flip to the other side and fry till golden and crispy.
- Serve hot with ketchup or chutney.
Note: The green chilies can be increased or reduced based on your spice preference.
This serves as a perfect snack for tea-time. For more such recipes, click here: Tea-Time Snacks. Some of my favourites here are: Sesame Bread Fingers, Paneer Popcorn, Potato Bread Rolls, Batata Vada and Onion Pakoda.
Sabudana Vada
- Sabudana: 2 cups
- Potato(Boiled and mashed) : 1.5 cups
- Green Chilies: 2-3 finely chopped
- Coriander: ¼ cup finely chopped
- Coarsely ground roasted peanuts: ⅓ cup
- Salt: to taste
- Wash the sabudana 2-3 times.
- Soak the sabudana in 2 cups of water for 5-6 hours. They will soak all the water and become fluffy.
- Mix together the sabudana, potato, green chilies, coriander, peanuts and salt and mix well.
- Make around 25 balls. Flatten each ball to give shape of a vada.
- Heat sufficient oil in a kadai. Check for right temperature by dropping a small portion of dough in the hot oil. It should rise and not sink.
- Slide the sabudana vada to the oil. Let it fry for some time till firm and golden brown. Then flip to the other side and fry till golden and crispy.
- Serve hot with ketchup or chutney.
The green chilies can be increased or reduced based on your spice preference.
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