Crispy Sabudana vada (sago pearls fritters) is a famous Indian snack known for its crispy crust and soft, juicy filling inside.
Sabudana (sago pearls), mashed potatoes and roasted peanuts are the main base ingredients spiced with coriander, green chillies and cumin seeds.
Most of people consume them during times of fasting as they are fried until crispy golden brown together with sweet yoghurt as sauce
The taste of these Vadas is great when accompanied with chutney or a cup of tea on usual days.
It has an amazing fusion between textures and flavours which makes it a favourite option among most people.
Ingredients:
Sabudana (Sago Pearls): 1 cup
Potatoes: 2-3 medium-sized (boiled)
Water: 1 cup
Peanuts: 3/4 cup
Green Chillie: 2-3 (crushed)
Cumin Seeds: 1 tsp
Lemon Juice: Few drops
Sugar: 1 tbsp
Salt: To taste (can use sendha namak)
Coriander: Small handful (chopped)
Curry Leaves: 8-10 (chopped)
Simple Sabudana Vada Step Process:
Put the sabudana in a sieve under running water to remove some starch
Pour some water on top of them while they are still in the bowl then let this soak for at least 2-3 hrs so that they can puff up well.
Peel and Roast:
Take a frying pan and roast peanuts over medium heat till nuts become crunchy.
Remove their skin by rubbing your hands against them or blow lightly to get rid of them. Grind the peeled peanuts until granulated.
Sabudana Vada Mixture :
Take the bowl of soaked sabudanas (Sago pearl) to which granulated peanuts have been added.
Also, add boiled and mashed potatoes along with crushed green chillies, cumin seeds, lemon juice, sugar, salt, chopped coriander as well as curry leaves into this large bowl.
Gently mix all ingredients using your hand such that everything is combined nicely then slightly mash it to bind together evenly.
Shape Vadas:
To test whether it is ready, take a little using your palm and try to form a roundel. The batter will be ready if it holds its shape.
Use some water on your hands, make a small ball of dough in your fist and rotate it simultaneously.
Press this roundel between both palms to flatten it into a patty shape. Apply this method to all vadas.
Frying the Vadas:
Heat oil in a deep pan or skillet (kadhai) until moderately hot – that is around 170°C.
These can then be carefully dropped into hot oil. For about one minute, do not stir to avoid them breaking or sticking together
Fry these vadas until they become crispy and golden brown on medium flame.
After that, you may remove them from the kadhai with a slotted spoon and keep them in a sieve for drippings of extra oil.
Serving Of Vada:
Now, your crispy, hot and tasty Sabudana Vadas are ready to serve! Serve with chutney of your choice or a cup of hot tea.
Crispy Sabudana Vada: Perfect Snack for Fasting and Tea Time
Ingredients
Instructions
Cleaning & Soaking Sabudana:
Put the sabudana in a sieve under running water to remove some starch
Pour some water on top of them while they are still in the bowl then let this soak for at least 2-3 hrs so that they can puff up well.
Peel and Roast:
Take a frying pan and roast peanuts over medium heat till nuts become crunchy.
Remove their skin by rubbing your hands against them or blow lightly to get rid of them.
Grind the peeled peanuts until granulated.
Preparation Vada Mix:
Take the bowl of soaked sabudanas (Sago pearl) to which granulated peanuts have been added.
Also, add boiled and mashed potatoes along with crushed green chillies, cumin seeds, lemon juice, sugar, salt, chopped coriander as well as curry leaves into this large bowl.
Gently mix all ingredients using your hand such that everything is combined nicely then slightly mash it to bind together evenly.
Shape Vadas:
To test whether it is ready, take a little using your palm and try to form a roundel. The batter will be ready if it holds its shape.
Use some water on your hands, make a small ball of dough in your fist and rotate it simultaneously.
Press this roundel between both palms to flatten it into a patty shape. Apply this method to all vadas.
Frying the Vadas:
Heat oil in a deep pan or skillet (kadhai) until moderately hot – that is around 170°C.
These can then be carefully dropped into hot oil. For about one minute, do not stir to avoid them breaking or sticking together
Fry these vadas until they become crispy and golden brown on medium flame.
After that, you may remove them from the kadhai with a slotted spoon and keep them in a sieve for drippings of extra oil.
Serving:
Now, your crispy, hot and tasty Sabudana Vadas are ready to serve! Serve with chutney of your choice or a cup of hot tea.
It also can serve with sweet yogurt.
- Amount Per Serving
- Calories 150kcal
- % Daily Value *
- Total Fat 6g10%
- Sodium 200mg9%
- Potassium 150mg5%
- Total Carbohydrate 22g8%
- Dietary Fiber 2g8%
- Sugars 1g
- Protein 3g6%
- Vitamin C 4 mg
- Calcium 10 mg
- Iron 0.5 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
