Normally during Ekadashi and Navaratris, many Hindus keep a fast. The food prepared on those is different to the kind we eat regularly. Sabudana Vada, is one of our favourite fasting snacks made with tapioca pearls/sago/sabudana, potatoes and peanuts.
While sabudana is naturally gluten-free and vegan, it’s still loaded with pure starch and carbs. So be mindful when you start snacking on it. I know it’s difficult to resist them. Today I’m sharing how we make this recipe at home to give you a super delicious, crispy Sabudana Vada with a soft and light interior.
Ingredients
- 3 bowls Sabudana/Sago Pearls (medium to large size)
- 2-3 boiled Potatoes
- Finely chopped Coriander
- 1-2 Tsp Sendha Namak/ Pink Himalayan Salt
- 2 Tsp Green Chilli Paste
- 1 bowl Peanuts ( roasted & crushed )
- 4 Tsp Lemon Juice or 1-2 Tsp Amchur Powder
- 1 Tsp Sugar ( optional )
- 1 -2Tsp Cumin Powder
Method
- Soak sabudana for at least 8 hours after washing them
- Water level while soaking sabudana should be 1 cm above the level of sabudana
- Check to see if soaked sabudana is tender
- Mash 2-3 boiled potatoes
- Add it to the bowl of sabudana
- Put salt
- Sprinkle some jeera powder
- Add 2 tsp of green chilli paste
- Put 4 tbsp lemon juice
- Toss in the roasted & crushed peanuts
- Add a handful of fresh coriander leaves
- Mix it all well to combine it
- Check for seasoning and adjust accordingly
- The dough will start to come together & stick
- Start making sabudana balls of medium to large size and shape into vadas/tikkis
- You can deep fry or pan fry it
- Heat oil and fry the sabudana vada on medium flame for at least 3-4 mins
- Serve hot with coriander chutney and sweet curd
Mansi Zaveri
Dhvani Shah
