Sabudana Vada, a Maharashtrian cuisine delicacy, is light and crispy. It is a popular fasting snack during Navrathri, made with sabudana | sago | tapioca pearls. It is vegan, gluten free, has no onion, no garlic and easy to make. Without further ado, let’s get started!
Prep time : 9 hours; Cooking time : 30 mins; Serves : 4
- 250 gms Sabudana | Sago | Tapioca pearls
- 5 – 6 potatoes
- 4 – 5 green chilies
- 1 tsp cumin seeds
- 150 gms groundnuts | peanuts
- Powdered rock salt to taste
- Oil for frying
- Wash and rinse the sabudana | tapioca pearls twice with water. Pour fresh water over them, till just submerged. Soak them overnight or atleast upto 3 – 4 hours. Next morning check out for well puffed up and seperate grains.
- Boil potatoes in a pressure cooker, peel and mash well. Finely chop the green chilies. Dry grind the peanuts in a blender.
- Mix soaked and drained tapioca pearls, mashed potatoes, green chilies, ground peanuts, cumin seeds and salt. Make round balls and flatten them into round 3 inch discs and keep them ready.
- Heat up the oil in a wok | bandli. Test by dropping little bit of the batter, if the batter rises up and gets golden brown then this is the right temperature. Slide the flattened patties gently and fry them in batches, till golden brown. Remove with a slotted spoon and place them on an absorbent paper, to drain off excess oil.
- Serve hot with green chutney or yogurt.