Sabudana (Tapioca Pearls) vada is the balanced blend of soft & crispy..and mouth melting snack, while you eat..it is hard to stop eating unless you are diet conscious ☹ !! But a perfect evening snack to go with hot tea during ☁ ☂☃evenings !!!
Ingredients :
Sabudana / Javvarsi / Tapioca Pearls - about 1 cup
Potatoes - 1 to 2 (depends on size)
Finely chopped Green Chilli - 1 table spoon
Cumin seeds / Jeera - 1 tea spoon
Garam Masala powder - 1 tea spoon
Ground Coriander / Dhaniya powder - 1 tea spoon
Chopped coriander leaves - 1/4 cup
Salt - As per the taste
Oil - As much required to fry
Water - about 3 to 4 tbl spoons
Preparation :
- Soak the sabudana in water for 4 to 5 hours or just leave them to soak overnight. Sabudana has to be soaked well to be soft enough to mash with the fingers.
- Drain all the water and take the soaked sabudana aside in a mixing bowl and mash them & keep it aside.
- Boil the potatoes and peel off the skin & mash the potatoes. I used 2 small potatoes, if you are using medium to large, one potato would be enough.
- Add mashed potatoes, chopped green chili, coriander leaves, jeera, coriander powder, salt, garam masala powder to the mashed sabudana & mix well.
- While mixing add spoon full of water little by little to get the dough consistency don't make the dough too runny / watery, it would be tough to make vada.
- Once the dough is ready to make sabudana vada, just wet your palms with few drops of oil and take small quantity of dough on to your palms and make small patties and keep them ready to fry in the oil.
- Heat the oil in the pan and slowly place the patties in the pan and let them fry on low to medium heat.
NOTE: Make sure to fry sabudana vada on low - medium heat as sabudana retains water, it splatters while frying.
- Once you see the edges turning brownish, turn the sabudana vada on to the other side slowly and let them fry until golden brownish, once done take them on to a plate covered with paper napkin just to get rid of excess oil.
Soft & Crispy Sabudana Vada are ready to be served (self too ☺)
While serving Sabudana Vada, sprinkle some Peanut Chutney powder ( Check out ☞ The Peanut Chutney Powder ) on the top and serve with coriander chutney on the side !!
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| Sabudana Vada |
Ingredients :
Sabudana / Javvarsi / Tapioca Pearls - about 1 cup
Potatoes - 1 to 2 (depends on size)
Finely chopped Green Chilli - 1 table spoon
Cumin seeds / Jeera - 1 tea spoon
Garam Masala powder - 1 tea spoon
Ground Coriander / Dhaniya powder - 1 tea spoon
Chopped coriander leaves - 1/4 cup
Salt - As per the taste
Oil - As much required to fry
Water - about 3 to 4 tbl spoons
Preparation :
- Soak the sabudana in water for 4 to 5 hours or just leave them to soak overnight. Sabudana has to be soaked well to be soft enough to mash with the fingers.
 |
| Sabudana Vada |
- Boil the potatoes and peel off the skin & mash the potatoes. I used 2 small potatoes, if you are using medium to large, one potato would be enough.
 |
| Sabudana Vada |
- While mixing add spoon full of water little by little to get the dough consistency don't make the dough too runny / watery, it would be tough to make vada.
 |
| Sabudana Vada |
 |
| Sabudana Vada |
NOTE: Make sure to fry sabudana vada on low - medium heat as sabudana retains water, it splatters while frying.
- Once you see the edges turning brownish, turn the sabudana vada on to the other side slowly and let them fry until golden brownish, once done take them on to a plate covered with paper napkin just to get rid of excess oil.
 |
| Sabudana Vada |
While serving Sabudana Vada, sprinkle some Peanut Chutney powder ( Check out ☞ The Peanut Chutney Powder ) on the top and serve with coriander chutney on the side !!
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