Recipe for Sabudana(Tapioca Pearls) Vada
Recipe for Sabudana(Tapioca Pearls) Vada
I was introduced to Sabudana vadas when we shifted to our new Home. These vadas were and still are a favourite snack at most of our Building Flag Hoisting ceremonies and Building Meetings. The best part about these vadas are that it is fried and served to us on the spot and that is what made this one of my favourite vegetarian snacks! Top Secret: I attend these building meetings and ceremonies ONLY for this. Hahahaha! These vadas are known as “upwas” vadas because they are consumed by the Hindu community on fasting days.Many years ago, I had tried my hand at Sabudana khichdi, butI failed miserably because I didn’t get the Sabudana soaked correctly plus the taste was bla.In short, the recipe and instructions were not upto the mark. So, after that, I thought I’d never get it right so I never really bothered trying.I was happy about attending my building community meetings and ceremonies!HahahaBut very recently my Cousin-in-law who wears many feathers in her hat, CARMELITA FERNANDES, Singer, Writer, Blogger, Banker, Chef, Economist and So much more, posted her Sabudana Vada pictures along with the recipe and I just I knew I would get it right this time because it was so beautifully and specifically explained. And guess what! I wasn’t wrong at all!! This was my second attempt and it was Spot On! Also, With a little bit of Youtube advice, I’ve mentioned how I got the Sabudana soaked perfectly.You can follow Carmelita’s Blog www.carmelitafernandes.com and explore her journey of Food, Travel, Creative Writing and So much More!
Ingredients
- ½ Cup Sabudana(Tapioca Pearls – small size)
- 2 Green Chillies(chopped fine)
- 2 Medium sized Potaotes(Boiled with Salt and mashed)
- ¼ Cup Fresh Coriander(chopped fine)
- A small piece of Ginger(chopped fine)
- Juice of 1 Medium sized lemon
- 1 Tspn Cornflour
- ½ Tspn Sugar(optional)
- 1 Tspn Salt
- ½ Tspn Roasted Cumin Seed powder
- ¼ Cup Roasted Peanuts(skin-off & crushed in a mortarpestle or coarsely ground in a Mixer)
- ½ Cup Water for Soaking the Sabudana
- Oil for Deep Frying
Instructions
- Wash the Sabudana thrice and soak it in ½ Cup water for about 5-6 hours or overnight.Note: Do Not directly soak the Sabudana in water. Always wash it first because we will directly use the soaked Sabudana to make the vadas.It’s always advisable to soak Sabudana in a deep bowl rather than a wide one. Also, another tip to ensure that the Sabudana is soaked well is that the water level should be slightly above the surface of the Sabudana. If the Water level is too much the Sabudana will turn extremely Mushy and if the Water level is less the Sabudana will remain hard in the centre.
- After 5-6 hours or overnight, the Sabudana would have soaked in all the water. If there is still water in the bowl, drain it off.
- In the same bowl add all the above mentioned ingredients and mix it well.
- In a skillet, heat oil on Medium heat for deep frying
- As the oil is getting Hot, Make discs of the batter and keep aside
- Once the oil turns hot, drop around 3-4 discs at a time into the oil
- Fry these vadas until they turn crisp and golden brown
- Transfer them on a kitchen paper towel to drain off any excess oil
- Sabudana vadas taste best when they are piping Hot!
