SABUDANA VADAS

Sabudana Vada is a traditional fried snack / appetizer from Maharashtra. It is also known as Sago Vadas. This is a perfect breakfast, tea or Fasting meal option ( vrat ). These Vadas are gluten-free and vegan

INGREDIENTS:

• ½ cup of sabudana (tapioca pearls or sago)

• 1 ½ cups of boiled and grated potatoes

• ⅓ cups of roasted and coarsely crushed peanuts

• 2 tablespoons of chopped coriander leaves 

• ½ teaspoons of cumin seeds

• 1 - 2 of finely chopped green chilies  

• 1 teaspoon of rock salt

• ¼ teaspoons of sugar

• 1 teaspoon of finely chopped ginger

SOAKING THE SABUDANA:

1. Rinse the sabudana 3 - 4 times until the water runs clear

2. Soak the sabudana (the quantity of water is 3/4th quantity of the sabudana) or level of water is a quarter inch above the level of sabudana

3. Soak it overnight or for 5 - 6 hours depending upon the kind of sabudana

4. To check if the sabudana is soaked well press down on the pearls with your finger and thumb. The pearls must be able to be mashed well

5. Drain any excess water

MAKING THE VADAS:

1. Mix together the sabudana, potato, peanuts, chili, salt, sugar, jeera, pepper, cumin, and coriander leaves.

2. Use slight pressure to form a dough-like consistency

3. Taste the mix for seasoning and adjust accordingly

4. Make 7 - 8 balls with greased hands. Slightly flatten the vadas with your palms

5. Heat oil in a kadhai on medium heat

6. Drop a small portion of the dough to check if the oil is hot enough. The dough should rise without browning quickly. The ball should not disintegrate in the oil, if the ball breaks add 1 tablespoon of flour into the mix and mix it well again. Check by dropping a small amount of the mix in the oil again

7) Slide vadas into the oil (can shallow fry) on medium flame. Do not overcrowd the kadhai. Do not touch them or disturb them as they may break. When they are lightly golden turn it to the other side and fry until golden and crisp

8) The vadas will puff well and turn golden and crisp on the outside

9) Drain them on a kitchen paper towel

Serve hot with green chutney and cucumber raita

NOTES:

• Avoid overcooking the potatoes, there will be a lot of moisture and the vadas will get soggy

• Soaking the sabudana is an important step

• Fry the vadas only on medium heat, increased heat will brown them quickly and vadas will remain soggy and undercooked on the inside