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Sabudana Vada Recipe

Sabudana Vada

By Neha Agrawal

Sabudana Vada is one dish that is mostly created and loved during the fasting or vrat season like Janmashtami and Navratri by every south asian. It is a crisp, soft, salty, and mildly sweet patty made of mashed potatoes, crunchy peanuts, fresh herbs, and softened tapioca pearls (sago). It is naturally vegan and gluten-free. You can make a really tasty, crispy Sabudana Vada with a soft and light interior with this foolproof method.

  • 4

    Serving

  • 10

    Ingredients

  • 02 hrs

    To Prepare

  • 20 min

    for Cooking

 

  • Meal Planner

    Veg

  • Food Type

    Evening Snack

  • Holiday Special

    Navratri

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DEEP SABUDANA

DEEP SABUDANA

For 32 OZ

$ 4.29

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White Potatoes

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DEEP GREEN CHILIES

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Delicious Delights Roasted Peanuts

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Ingredients for Sabudana Vada

  • 1 Cup LAZZAT SABUDANA
  • 1 Count Idaho Potatoes
  • 3 Count DEEP GREEN CHILIES
  • 1/2 Cup Sikandar Premium Roasted Peanuts
  • 2 Tablespoons Fresh Cilantro
  • 1 Tablespoons DEEP GINGER PASTE
  • 1/2 Tablespoons ASLI CUMIN SEEDS
  • 1/2 Tablespoons BYBLOS LEMON JUICE
  • 1/2 Tablespoons Salt - Tata
  • 1.5 Cup DABUR MUSTARD OIL

    • It's important to note that Sabudana Vada is primarily made from sabudana (tapioca pearls), which is a starchy ingredient. The calories and carbohydrate content are relatively high due to the presence of both sabudana and potatoes and that helps to feel fuller on the fasting days.

    Preparation Method for Sabudana Vada Recipe

    Step 1:

    Rinse the sabudana thoroughly under cold water until the water runs clear. Then soak them in enough water to cover them completely. Let them soak for at least 4-5 hours or overnight. The sabudana should become soft and swell up.

    Step 2:

    Drain excess water after soaking, drain the excess water from the sabudana using a fine-mesh strainer. Make sure there is no water left. Let it sit for about 15-20 minutes to remove any residual moisture.

    Step 3:

    Prepare the peanut powder, dry roast the peanuts in a pan until they turn golden brown. Allow them to cool and then coarsely crush them using a mortar and pestle or a food processor. Set aside.

    Step 4:

    Mix the ingredients in a large mixing bowl, combine the drained sabudana, mashed potatoes, chopped green chilies, crushed peanuts, chopped cilantro, grated ginger, cumin seeds, lemon juice, and salt. Mix everything well to form a uniform mixture.

    Step 5:

    Divide the mixture into equal portions and shape them into small, round patties or vadas. You can grease your palms with a little oil to prevent sticking.

    Step 6:

    Heat oil for frying, in a deep frying pan or kadai over medium-high heat. To check if the oil is hot enough, drop a small portion of the mixture into the oil. If it sizzles and rises to the surface, the oil is ready for frying.

    Step 7:

    Fry the sabudana vadas, carefully slide the shaped vadas into the hot oil, making sure not to overcrowd the pan. Fry them in batches, if necessary. Fry the vadas until they turn golden brown and crispy, flipping them occasionally to ensure even cooking. This should take about 3-4 minutes per batch.

    Step 8:

    Use a slotted spoon to remove the fried sabudana vadas from the oil. Place them on a plate lined with paper towels to remove excess oil.

    Step 9:

    Sabudana vadas are best enjoyed hot with a side of yogurt or a chutney of your choice.

    Step 10:

    Enjoy your delicious and crispy Sabudana Vadas as a snack or meal during fasting days or anytime you crave this tasty treat!

    The nutritional value of Sabudana Vada can vary based on the recipe and portion size.

     

    Calories : 130-150

    Fat : 6 g

    Sodium : 150 mg

    Carbohydrates : 15-20 g

    Fiber : 1-2 g

    Protein : 2 g

    Sugars : 2 g

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