Ingredients of Sabudana Vada Recipe
- 1/2 cup Sabudana (small tapioca pearls)
- 2 large Potatoes, boiled
- 1/4 cup Peanuts, roasted and coarsely crushed
- 1 teaspoon Sesame Seeds
- 1 Green Chilli, deseeded and finely chopped
- 1/2 teaspoon grated Ginger
- 1½ tablespoons Coriander Leaves, finely chopped
- 1/2 teaspoon Cumin Seeds
- 1/4 teaspoon Garam Masala Powder
- 1 teaspoon Lemon Juice
- 1 teaspoon Sugar (optional)
- Salt
- Oil
- 1/3 cup Water (to soak sabudana)
How to make Sabudana Vada Recipe
- Wash sabudana and soak them for 2½ hours in 1/3 cup water.
- You will notice size of sabudana pearl would increase in couple of hours.
- Place them in sieve, drain excess water and keep aside for 1½ hours. This process will make them non-sticky.
- Peel and grate boiled potatoes in a large bowl.
- Add drained sabudana, coarsely crushed peanuts, sesame seeds, green chilli, ginger, coriander leaves, cumin seeds, garam masala powder, lemon juice, sugar and salt.
- Mix all ingredients well and make a soft dough like mixture.
- Divide it into 12 equal lemon size portions. Give them a round shape of ball and press a little between your palms and flatten like pattie. If mixture is sticky, then grease your palms with a small amount of oil.
- Heat oil in a frying pan over medium heat for deep frying. When it is medium hot, slowly slide 3-4 patties in it. When top surface turns light brown, flip them and deep fry until golden brown on both sides. Drain prepared sago vada and transfer them to a plate. Deep fry the remaining vadas. Crispy sabudana vadas are ready; serve them hot with tamarind chutney, spicy green chutney and curd.