How to make Sabudana vada: with 6 easy steps.

To prepare Sabudana vada, the tapioca pearls are soaked in water for several hours until they become soft and plump. Then, the excess water is drained, and the pearls are combined with mashed potatoes, roasted peanuts, finely chopped green chilies, grated ginger, and a blend of aromatic spices such as cumin, coriander, and black pepper. The mixture is seasoned with salt and shaped into small patties.

Traditionally, Sabudana vada is deep-fried until golden brown, resulting in a crunchy exterior and a soft, fluffy interior. The vadas are typically served hot with a side of tangy green chutney or cooling yogurt dip. The combination of textures and flavors is a delightful balance of crispness, spiciness, and tanginess.

Sabudana vada is not only enjoyed during fasting periods but also savored as a popular street food snack across India. Its popularity can be attributed to its delicious taste and versatility. It can be served as an appetizer, a snack with evening tea, or even as a part of a main meal.

With its unique blend of ingredients and flavors, Sabudana vada has become a beloved dish that brings joy to many households and gatherings. Its simplicity in preparation and delightful taste makes it a favorite among both fasting individuals and food enthusiasts looking for a tasty and satisfying snack.

Make Sabudana vada in 6 steps:

Step 1: Soaking the Sabudana

1. Rinse the sabudana under running water until the water runs clear.
2. Soak the sabudana in enough water to cover it completely for about 4-5 hours. Make sure the water level is just above the sabudana.
3. After soaking, the sabudana will become soft and swell in size. Drain any excess water using a strainer and set aside.

Step 2: Boiling and Mashing the Potatoes

1. Boil the potatoes until they are cooked through. You can boil them in a pressure cooker or on the stovetop.
2. Once the potatoes are cooked, peel off the skin and mash them using a potato masher or fork. Make sure there are no lumps. Set aside.

Step 3: Preparing the Mixture

1. In a large mixing bowl, combine the soaked sabudana, mashed potatoes, coarsely ground peanuts, chopped green chilies, cumin seeds, chopped coriander leaves, red chili powder (optional), and salt to taste.
2. Mix all the ingredients together until well combined. The mixture should be sticky and hold its shape when pressed.

Step 4: Shaping the Vadas

1. Take a small portion of the mixture and shape it into a ball. Flatten the ball between your palms to form a disc-shaped vada. Repeat with the remaining mixture.
2. You can make the vadas as thin or thick as per your preference. Thicker vadas will be softer on the inside, while thinner ones will be crispier.

Step 5: Frying the Vadas

1. Heat oil in a deep pan or kadhai for deep frying. Make sure the oil is adequately hot.
2. Gently slide a few vadas into the hot oil and fry them on medium heat until they turn golden brown and crispy. Flip them occasionally to ensure even frying.
3. Once done, remove the vadas using a slotted spoon and drain excess oil on a kitchen towel. Repeat the frying process with the remaining vadas.

Step 6: Serving

1. Sabudana vadas are best served hot with green chutney or yogurt.
2. Garnish with some fresh coriander leaves and serve them as a snack or a breakfast item.
3. Enjoy the crispy and flavorful sabudana vadas!

Additional Tips of making Sabudana vada:

• Make sure to use good quality, small-sized tapioca pearls for better results.
• Soak the sabudana for the right amount of time to achieve the desired softness.
• Adjust the amount of green chilies and red chili powder according to your spice preference.
• You can also add some grated ginger for added flavor.
• If the mixture is too dry, you can add a little water to bind it together.
• Avoid overcrowding the pan while frying the vadas to ensure even cooking.

Follow thesesteps, and you’ll be able to prepare delicious sabudana vadas at home. Enjoy your culinary adventure!