March 27, 2019

Sabudana Vada

Deep fried snacks do not disappoint ever. Neither do Sabudana Vadas. So tasty. Make them spicy and devour with a cup of Ginger tea. How does that sound? Ok now back to the real world. Before Ginger tea, you hear another sound. The sound of Sabudana Vada bursting in oil. Uh-oh.

Sabudana Vada is basically a fritter made of Sago or Tapioca pearls mixed with Boiled Potatoes, Groundnut powder and spices. Just like most fried snacks, these vadas are crispy on the outside and soft (and chewy) on the inside. It is served with sweetened yogurt. Since we are of the special species that cannot mix sweet + savoury, we eat it with chutney or just as is! The ingredients are exactly the same as Sabudana Khichdi – only difference is we need more potatoes here.

These Sabudana Vadas are sometimes tricky. While you think its just fried enough and are about to remove them from oil, it bursts and few drops of oil land on you too. Once it bursts in oil, it soaks up a lot of oil and is no fun eating. 
Few of my hacks for attractive, glamorous (what?) and finger-licking Sabudana Vadas are:
  • Soak Sabudana in water for 30 minutes and drain all the water. Then keep it for 5 hours at least, this makes it soft, perfect-soft just the way we want it to be.
  • Add the boiled potatoes once cooled to room temperature. Also making sure they are dry.
  • While shaping the vadas, flatten it well instead of rounded vadas. On frying, it will look just fine.
I am positive these tips will work for you too! Fry them on medium heat to avoid instant browning and burning.

Other fried indulgence you will drool for on Drool Destination:
Medu Vada
Batata Vada
Moong Bhajji

Sabudana – 1 cup    (yields 12 vadas)
Potato – 3 medium
Curry leaves – 7-8
Coriander leaves – 10 sprigs
Green chillies – 3
Red chilli powder – 1 tsp     (optional - for color) (I did not use)
Cumin seeds – 1 tsp
Roasted Groundnut powder – 3 tbsp     (coarse powder)

How I prepare:
  1. Soak Sabudana in water for 30 minutes in a big bowl leaving space since it doubles up in size once soaked. Then drain the water and rest it for around 5 hours. Meanwhile get the potatoes boiled and cooled.
  2. If you do not have groundnut powder, roast 1 cup of groundnuts until slightly brown. Grind to coarse powder once cool. Use 3 tbsp for this vada and store the rest for Khichdi or to add texture to any gravy.
  3. Chop curry leaves, coriander leaves, green chillies finely.
  4. To the bowl of soaked sabudana, add roughly mashed potatoes, chopped curry leaves, coriander leaves, green chillies, roasted groundnut powder, red chilli powder (if using) cumin seeds, salt. Mix well until sticky.
  5. Heat oil in a kadai or deep pan. Take a portion of the mixture to shape them flat. Shape all the vadas at once and then fry in batches until golden on both sides.
Please try to wait for at least a couple of minutes to avoid burnt tongue – this will save you from irritability for the next couple of meals 😜 Enjoy as is (the best) or with coriander chutney.

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