Sabudana vada recipe – crisp fried patties made with tapioca pearls, peanuts and mashed potatoes. slightly sweet and spiced to taste.
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Yield / Serves
1 cup sabudana/ tapioca pearls
3 to 4 medium potatoes/aloo
Â½ cup peanuts/mungphali
1 tsp cumin seeds/jeera (optional)
1-2 green chillies finely chopped
1 tsp finely chopped ginger/adrak
2 tsp lime juice (optional)
few chopped coriander leaves/dhania (optional)
1.5 tsp sugar or as required
3 tbsp kuttu ka atta/buckwheat flour or amaranth flour (optional)
rock salt or sendha namak
oil for frying
Soak the sabudana or sago in water for 5 hours at least or overnight. I soaked the sago overnight and in the morning they had become very soft.
Drain of all the water completely from the soaked sabudana.
Boil the potatoes. Peel and then mash them. Mix the mashed potatoes and sabudana together.
On a skillet or in a shallow pan, roast the groundnuts/peanuts till they become crisp. Cool and then coarsely powder in a mortar-pestle or in a dry grinder.
Add the peanuts, rock salt, sugar, ginger, green chillies, coriander leaves and lemon juice. Mix the entire mixture well.
Now take some portion of the mixture in your hands and shape them into flat round vadas or patties. Do this till all the mixture is utilized.
Deep fry the sabudana vadas till golden brown. Serve sabudana vada with sweet curd/yoghurt or green chutney. We could also serve sabudana vadas with tomato sauce.
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