Tuesday, April 11, 2017

Sabudana Vada

Sabudana Vada (Crispy Sago/tapioca pearl fritters) is a popular snack dish in Maharashtra and also in other parts of the India especially during the fasting days like Navratri. These deep fried vadas are crunchy on the outside and soft on the inside so whether you serve them for breakfast or as snack make sure to serve them hot and fresh with spicy Green Chutney and/or Ketchup and hot chai (tea) for that ultimate and satiating breakfast or snack experience.

Just like Sabudana Khichdi this vada is made of three main ingredients Sabudana (tapioca pearls/Sago), potatoes and roasted ground peanuts along with other basics like cumin, salt, sugar, green chillies and lemon juice, mixed together to shape into patties or balls and then deep fried. 


These Vadas do need some preparation as we need to soak the sabudana, boil the potatoes, roast the peanuts so this snack is not something you can make on the whim and definitely needs planning. However you can make these vadas in advance and store them in airtight container in refrigerator for couple of days or freeze them and use as required. So when you are in the mood to have these just fry and serve. 

Some prefer more sabudana Vs potato which is good too as you get a very crunchy vada but I like to have some balance between sabudana and potato so I've used 2 medium potatoes. Potatoes mainly act as binding  ingredient so you could use less as long as your vadas hold shape and and dont break during frying. My Mom always adds a dash of rice flour to all her deep fried snacks as they make the tikki's or vadas more crispy so I follow her way. But its completely optional to add rice flour and your vadas will still comeout good. 

If you are a sabudana lover - you can try two more recipes one savory -  Sabudana Khichdi and one sweet - Sabudana Kheer

Now to the recipe...


Ingredients (makes 20-25 vadas) :-
1 cup sabudana (Sago or Tapioca pearls) 
2 medium potatoes boiled  
2-3 green chillies finely chopped (or to taste)
1 tsp cumin seeds
1/4 cup peanuts
1 and 1/2 tsp sugar
1-2 tbsp of rice flour (optional)
salt to taste (approximately 1-1.5 tsps)
handful of finely chopped coriander leaves
1-2 tbsp lemon juice or to taste
Oil for frying (used peanut oil)

Method:

In a large mixing bowl, soak the sabudana(sago or tapioca pearls) in 3 cups of water for about 2-3 hrs (time may vary based on the quality. I soaked mine for 2 hrs). You know they are done soaking when they swell up almost double in size and you can easily mash them between your fingers. Drain them completely and let them sit till we prep the rest of the ingredients. 


Roast the peanuts on medium flame for 5 -10 mins stirring intermittently. Make sure you keep a watch else they will burn and turn bitter. Let them cool completely and then peel the skin off. Crush the roasted peanuts roughly using pestle mortar or food processor and keep aside. Also peel the boiled potatoes and mash/grate them and keep them ready. 

Now in a mixing bowl, add the boiled and mashed potatoes, soaked and drained sabudana, crushed roasted peanuts, cumin seeds, green chillies, salt, sugar, rice flour, coriander leaves and lemon juice. Mix everything using your hands/spoon so that everything is mixed well and forms a thick dough. 

Now divide the dough into 20-25 equal portions and shape them. You can shape them round or flatten them as shown. To flatten, apply some oil to your palms (to prevent them from sticking) and roll these into your palm to make a smooth ball then flatten it a bit and shape the sides as shown. You can also make the vada before hand and freeze or refrigerate until ready to use. 


When ready to eat, heat oil on high heat sufficient to deep fry the sabudana vada and once hot test it by dropping some batter in the oil. It should sizzle and come to the top thats when we know the oil is hot enough. Once the oil is hot, lower the heat to medium and now deep fry these vadas until golden brown. Then drain on a plate lined with tissue paper to absorb the excess oil. Make sure to keep adjusting the heat so that the vadas dont burn or turn brown quickly due to excessive hot oil. Don't fry more than 4-5 vadas at a time. 






That's it, our crunchy and delicious Sabudana Vada(Sago/tapioca pearl fritters) are ready, serve hot with some Green Chutney or Ketchup and hot chai, Enjoy!!

Happy Snacking!!
Shweta 


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