Sabudana vada, also called ‘Sabu vada’, is a traditional deep-fried snack from Maharashtra, India. a popular fasting snack recipe or vrat recipe made with sago pearls or tapioca pearls. it is a very popular dish in Maharashtrian cuisine, The food that is taken during the fast does not contain onions, garlic, wheat products, lentils or pulses. Sabudana Vada, one of my favorite fasting snacks is a fried patty made with tapioca pearls (sago), potatoes, peanuts, and herbs that is crispy from outside with a soft and light texture from inside. Gluten-free and vegan. It is often served with spicy green chutney /coconut chutney/sweeten yogurt and along with hot chai and is best eaten fresh.
Sabudana – 1 cup
Potato – 2 medium
Peanut – 1/4 cup roasted
Cumin – 1 tsp
Green chilies – 2 or 3 no’s chopped
Ginger – 1 tsp grated
Coriander – 1/4 cup chopped
lemon juice – 1 tsp (optional)
Salt to taste
Oil to deep fry
Soak 1 cup sabudana or tapioca pearls in water for 5 hours at least or overnight. I soaked the sago overnight and in the morning they had become soft. Sabudana can also be soaked for 2 hours. I get a hard quality of sabudana and soaking for 2 hours does not help. So I soak sabudana overnight. So depending on the quality of sabudana you can even soak for 2 to 3 hours or more.
Drain off all the water completely very well from the soaked sabudana.
Boil the potatoes. Peel and then mash them.
Cool and then coarsely powder in a mortar pestle or in a dry grinder. You can even make a fine powder.
Mix the mashed potatoes and sabudana together. Add the powdered peanuts, rock salt, cumin seeds, sugar, ginger, green chilies, 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.
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. 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/yogurt or green chutney. You could also serve them with tomato sauce.
Enjoy with Sabudana khichdi.