Sabudana Vada are crisp fried patties made with tapioca pearls, peanuts and mashed potatoes. They are slightly sweet and spiced to taste.
Course: Breakfast, Snacks
Author: Dassana Amit
1teaspooncumin seeds- optional
1 to 2green chillies- finely chopped
1teaspoonginger- finely chopped
2tablespoonschopped coriander leaves,- optional
1.5teaspoonsugaror as required
1 to 2tablespoonskuttu ka atta(buckwheat flour) or amaranth flour - optional
rock saltor sendha namak - a kind of salt used food made during fasts. you could use regular salt if the recipe is not being made during the fasting period.
oil for frying
Soak the sabudana or sago in water for 5 hours at least or overnight. I soaked the sago overnight and in the morning they had become soft.
Drain of all the water completely very well from the soaked sabudana.
Preparing Sabudana Vada Mixture
Add the sabudana in a mixing bowl.
Boil the potatoes. Peel and then mash them. Mix the mashed potatoes and sabudana together.
On a skillet or in a shallow pan, roast the groundnuts/peanuts till they become crisp and crunchy. Cool and then coarsely powder in a mortar-pestle or in a dry grinder. You can even make a fine powder.
Add the powdered peanuts, rock salt, cumin seeds, sugar, ginger, green chillies, coriander leaves and lemon juice to the sabudana . Mix the entire mixture very well.
Now take some portion of the mixture in your hands and shape them into flat round vada or patty.
Do this till all the mixture is utilized.
Making Sabudana Vada
Heat oil for deep frying in a kadai. Add a tiny ball made from the mixture.
Fry it on medium flame. If this ball does not break while frying, then you are good to go.
If it breaks, then add 1 to 2 tablespoons of rajgira atta (or amaranth flour) again to the mixture and mix well.
Now gently place the vada in the oil. Keep the flame to medium while frying. If the oil is cold, sabudana vada will absorb a lot of oil and become soggy.
Add the vada for frying depending on the size of the kadai. Do not crowd the kadai or pan.
When one side gets golden, then only flip the vada. Otherwise, don't even touch as they might break if not cooked.
Turn over a couple of times so as to fry the sabudana vada evenly.
Fry till they are crisp and golden
Remove them with a slotted spoon. Place on kitchen paper towels to absorb excess oil. Prepare vada with the remaining mixture this way.
Serve sabudana vada with sweet curd/yoghurt or green chutney. You could also serve them with tomato sauce.
Tips & Suggestions
Sabudana: The sabudana (sago) has to be really soaked well. Not even a little hardness should be left in the sago.
Moisture: The water needs to be drained well. Use a seive or a colander to drain the water. If there is moisture in the mixture, then you won't get a proper shape of the vada and they will become soggy from inside.
Frying & Oil Temperature: The oil has to be neither too hot nor warm. If it's hot, the patties will burn from outside leaving the inside portion uncooked. If warm, then patties will absorb oil, making them loaded with oil and soggy.
Browning: If you want the sabudana vada to be crisp from outside, you need to brown them a little more.
Ready roasted peanuts: You could use roasted peanuts which are unsalted. Only if the peanuts are not roasted, then you need to roast them. You can also roast the peanuts a couple of days before and then use them in the recipe.
Removing the peanut skins: If they are roasted, then on roasting the skin becomes flaky and you can remove the skin easily from the peanuts with your fingers.
Helpful tip: If the patties breaks or bursts while frying, then add some flour (buckwheat, amaranth, water chestnut flour) in the vada mixture. If not fasting, then you can add rice flour.