SABUDANA VADA
ABOUT SABUDANA
Sabudana, also known as tapioca pearls, is a starchy product made from the cassava root. It is commonly used in Indian cuisine, particularly during religious festivals or as a fasting food. Sabudana is gluten-free and is a popular ingredient in dishes like sabudana khichdi, sabudana vada, and sabudana kheer.
Sabudana pearls are small, round, and white in color. They have a unique texture when cooked, becoming soft and chewy. To prepare sabudana, it is typically soaked in water for a few hours until it becomes soft and translucent. It is then cooked with various ingredients and spices to create a delicious dish.
Sabudana is a rich source of carbohydrates and provides energy. It is also low in fat and protein. Additionally, it is often used as a binding agent in recipes due to its sticky nature.
WHAT IS SABUDANA VADA?
Sabudana vada is indeed a popular Indian tea time snack made with sabudana (sago), potatoes, and peanuts. The combination of sabudana, potatoes, and peanuts creates a delicious texture that is both crunchy and crispy. These vadas are often enjoyed with a flavorful cilantro chutney and a hot cup of chai for a perfect tea time experience.
While the traditional method of making sabudana vada involves deep frying, it is also possible to air fry them for a healthier version. This method reduces the amount of oil used in the recipe, making it a great option for those who are conscious of their oil intake.
Sabudana vada is widely consumed during fasting periods such as Navratri, as it is considered a suitable dish for those abstaining from certain foods. It is also a vegan and gluten-free snack, making it suitable for a wide range of dietary preferences.
- 1 cup sabudana (tapioca pearls)
- 1 cup boiled and mashed potatoes
- 2 green chilies, finely chopped
- 2 tablespoons chopped coriander leaves
- 1 teaspoon grated ginger
- 1 teaspoon cumin seeds
- Salt to taste
- Oil for frying
PREPARATION A HEAD
- Rinse the sabudana under running water and soak it in enough water for about 4-5 hours or overnight.
- After soaking, drain the water completely and keep it aside.
- In a large mixing bowl, add the soaked sabudana, mashed potatoes, green chilies, coriander leaves, grated ginger, cumin seeds, and salt. Mix everything well to combine.
- Take a small portion of the mixture and shape it into a small patty or round vada.
- Repeat the same process with the remaining mixture.
- Heat oil in a deep frying pan on medium heat.
- Once the oil is hot, carefully slide in the prepared vadas and fry them until they turn golden brown and crispy on both sides.
- Remove the vadas from the oil and place them on a paper towel to drain excess oil.
- Serve hot with green chutney or sweet yogurt chutney.