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Sabudana Vada Recipe

Sabudana Vada is a popular savory deep fried snack made during Hindu fasting days, featuring tapioca pearls (sago), potatoes, peanuts and herbs. They are naturally gluten-free and vegan. This fool proof sabudana vada recipe gives you a super delicious crispy vada with a soft and light interior.

  • Prep time:
  • 5mins
  • cook time:
  • 30mins
  • serves:
  • 8

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    • (0)

Details

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    • (0)

Vegetarian

Level : Easy

Cuisine : NA

Course : NA

Tags

  • #AnAajweek4
Ingredients

Ingredients For Sabudana Vada Recipe

Methods
  • 1. soak sago pearls for 4-5 hrs or overnight. When properly soaked, the sabudana pearls will be tender without any hard center. When you press the pearls between your forefinger and thumb, they should get mashed easily with a floury moist texture on your fingers.
  • 2. You can opt to gently and lightly press the soaked pearls in the strainer with a spoon or spatula. Or set aside the pearls in a strainer (keeping a bowl beneath) for some 20 to 30 minutes dripping of any extra water.
  • 3. After draining the water thoroughly transfer the sabudana in a mixing bowl and set aside. Add the mashed potatoes and coarsely ground roasted groundnuts to the sabudana in the mixing bowl.
  • 4. Add edible rock salt, cumin seeds,ginger, green chillies, coriander leaves and lemon juice to the sabudana . Mix the entire mixture very well.
  • 5. Now take some portion of the mixture in your hands and shape them into flat round vada or patty. Set aside. Repeat until you use up the entire dough mixture.
  • 6. 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.
  • 7. Now gently place the vada in the oil. Keep the heat to medium or medium-high while frying. If the oil is warm, sabudana vada will absorb a lot of oil and become soggy.
  • 8. 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.
  • 9. Fry until they are crisp and golden. Serve these delicious Vada hot.

Products used in Recipe

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