Today I want to share the recipe for one of my favorite snacks- The sabudana vada. These fritters were one of the first few dishes I learnt to make after marriage. I had first tasted these vadas at a friend's place and I had instantly fallen in love with it. My friend was sweet enough to give the recipe to me. From then on, I have been making these vadas from time to time.
The sabudaana vada is a quintessential Maharashtrian dish that is served during Navaratri, dussehra or during Ekadashi. But these fritters are so delicious that they can be enjoyed during anytime of the year or day. All you need is a hot cup of tea or coffee on the side and I bet you can't stop at one.
These fritters come with a myriad of textures. It has a crunchy exterior and a soft, chewy interior. And then there are these crunchy peanut bits that punctuate every bite. This wonderful crunchy texture and the invigorating flavors of this vada, makes it difficult to stop with one serving.
Even though, these vadas are delicious, there is a flip side to it. These vadas tend to soak up a lot of oil. To avoid the retention of oil, ensure that you use proven sago pearls of good quality. Also, make sure to fry the vadas on med high flame. This ensures that the fritters are not soggy from the inside. If you pay attention to these little details you can be rest assured that your vadas will turn out delicious and addictive.
Sabudaana vada recipe:
Preparation time: 25min+ soaking time
Cooking time: 15mins
Makes- approximately 20-25 fritters
Sabudaana or tapioca pearls- 1-1/2 cups or 200gms
Potatoes- 2 small, boiled and peeled
Peanuts- 3tbsps, lightly roasted and coarsely powdered
Green chilies- 2, finely chopped
Chili flakes- 1/2 tsp (optional)
Coriander leaves- 3tbsps, finely chopped
Salt to taste
Cumin seeds- 1tsp
Rice flour- 2tbsp
Oil for deep frying
- Wash the sago pearls in several changes of water, drain and set aside for 2hrs. Sprinkle water to moisten the sago pearls only if required.
- Mix the soaked sabudaana along with the boiled potatoes, green chilies, cumin seeds, toasted and crushed peanuts, chili flakes, coriander leaves, rice flour and salt and mix well.
- Divide the dough into 20-25 portions. With greased hands, shape each portion into a ball and flatten them slightly.
- Heat the oil in a wok and deep fry the vadas in hot oil till they are golden brown in color. Drain the fried vadas on an absorbent paper and serve hot with chutney or sauce of your choice.
- Make sure you use good quality Sago pearls to make the fritters.
- The soaking time of the sago pearls varies depending on the quality. You can proceed with the preparation when the sago absorbs water and becomes transparent.
- You can replace the peanuts and the rice flour with equal quantities of rajgira ka atta (amaranth flour) or Singhade ka atta (water chestnut flour)