Sabudana Vada is a quick and easy Indian Snacks recipe, traditionally made during Navaratri fasting or other fasting days. This is made with Soaked Sabudana or Sago/Tapioca Pearls. This takes just 5 minutes to get prepared and is a very healthy, gluten-free, and vegan Indian Snacks recipe.
Hey friends! This beautiful Festive season is here and I am more excited than ever. I just love this time of the year. The changing season, the happy and festive ambiance, the festive songs buzzing in your ears and around the city all day, and the food.
One of the most exciting things about Navratri food is how simple it is but how tasty it gets. My mom says that when you're fasting, you get the blessings of Maa Durga, and anything you make or prepare automatically tastes amazing! It's a divine blessing.
For me, Navratri is all about celebrating Durga Pujo, because I am a Bengali. This means, for us, it's about loads of delicious food and Pandal Hopping. However, I have always loved and been intrigued by the Navratri festivities celebrated in all other parts of India.
And the food prepared traditionally is just so tasty. Especially these Sabudana Vadas are not just tasty, they are so so so easy to make and the perfect snack for a festive day.
How to make the best Sabudana Vada
Sabudana Vada takes just a few minutes to get prepared.
First - Soak the Sabudana overnight. Rinse and soak the Sabudana. 1 cup of Sabudana will need 1 cup of water. Once it's soaked overnight, your Sabudana will be soft and smash when you press it between your fingers.
Next, boil and peel some Potatoes. Since these Vadas are made with Sabudana, you will need Potatoes to make a batter.
Now, heat some groundnut oil in a Pan. Add the Peanuts. Once it gets fried, grind it using a mortar and pestle.
Now, in a mixing bowl combine the soaked Sabudana with boiled potatoes, fried and ground Peanuts, chopped green chilis, Sendha Namak, and Kali Mirch. Mix it until you have a vada batter ready.
Rock Salt & Black Pepper - Rock Salt or Vrat Wali Sendha Namak and Kuti hui Kali Mirch are two most important ingredients which you will need to season your Sabudana Vadas.
Now use a spoon to scoop out a small portion of this and make a small ball. You can even flatten it and make a flat vada or even poke a hole in the center to make a vada with a hole. It's totally up to you!
Now, in the same pan, add some more groundnut oil. As the Oil gets smoking hot, reduce the flame, and add the Sabudana Vadas. Fry the Sabudana Vadas, until they turn golden brown.
Take the Sabudana Vadas out on a tissue paper-lined plate to soak out the excess oil.
Serve with my Vrat Wali Peanut Chutney.
Other Vrat recipes -
I hope you loved this recipe and shall make it. If you happen to make this recipe, then comment below and rate this recipe. Also, tag me with #twinskirasoi on Instagram.
Sabudana Vada
Equipment
- Non-stick Kadai
Ingredients
- 1 Cup Sabudana (Tapioca Pearls)
- 3 Large Potatoes washed, peeled and pressure cooked
- ½ Cup Peanuts
- 3 small Green Chilies chopped
- ½ Teaspoon Sendha Namak Rock Salt (ADJUST AS PER TASTE)
- 1 Teaspoon Kali Mirch Powder Black Pepper Powder
- 1 Cup Ground Nut Oil for Deep Frying (Adjust amount as per your requirement)
Instructions
- In a medium-sized bowl take Sabudana. Pour some water and wash them clean. Discard the water.
- Now pour some freshwater in soaked Sabudana. Don't add too much water. The water level should be just 1cm higher than the level of Sabudana. Let it get soaked for 6 hours or until it gets soft (best overnight).
- Wash Potatoes. Peel them up and put them in the pressure cooker with just a little bit of water. Pressure cook until completely done. You can also boil them first and peel off the skin later. Bring them down to room temperature.
- In a small non-stick pan take some groundnut oil and as it gets hot add the peanuts. Fry the peanuts on high flame for just about 1-minute.Take it out in a mortar pestle and ground them coarsely. You can also cool them down to room temperature and roughly grind them in the mixer grinder.
- In a small bowl take your soaked Sabudana. Add Potatoes to it. Mash the Potatoes with a fork or your hands. Mix it well with Sabudana.Add chopped green chilies, followed by crushed peanuts.Season it with Senda Namak and some Kali Mirch Powder(Black Pepper Powder)
- Now take one spoon of Sabudana Vada batter in your hands and give it the desired shape. I have given it a round ball-like shape. You can also give it a disc-like-shape.
- In a Non-Stick Kadai, heat groundnut oil. Add the Sabudana vada in hot oil and fry them until both sides get golden brown.
- Take them out on a plate with tissue paper (so that it can soak excess oil) and serve with falhari peanut chutney or hari chutney.