Recipe- Sabudana Vada With Simple Ingredients
By: Kratika Tue, 23 Feb 2021 5:39 PM
Learn how to make Sabudana Vada at home with a short list of simple ingredients. With a crispy exterior and soft interior, these Sabudana Vada is a perfect side dish that is gluten-free, vegan, and easy-to-make!Sabudana vada, often known as sabudana Tikki or sabudana cutlet, is a yummy Maharashtrian snack customarily made with soaked tapioca pearls, potatoes, and mild spices.
In this term sabudana vada- sabudana stands for tapioca pearls or sago and vada indicates a savory fried snack.
1 cup Sabudana/Sago Pearls
2 small Potatoes boiled and peeled
½ cup Peanuts
1 tablespoon Chopped cilantro leaves
½ teaspoon Green chilies chopped
1 teaspoon Cumin powder optional
½ teaspoon Red chili powder
Salt to taste (Vrat salt – Saindha namak)
Oil to cook the cutlets
Prepare Sabudana Pearls
* Transfer sabudana to a bowl and wash thoroughly under tap water. Drain it completely. Next, add just enough water to cover the sabudana.
* ALWAYS use a 1:1 ratio to soak sabudana as we do for sabudana khichdi. Allow it to soak for 4-5 hours or until the sabudana pearls are soft enough to break when pressed between your index finger and thumb.
* By now, sabudana must have soaked up all the water, but still, drain to allow any excess moisture to drain away. Set the soaked sabudana pearls aside.
Toast The Peanuts
* Heat a large pan over medium heat. Once the pan is hot, add peanuts in a single layer. Do not add any oil. They have enough fat on their own.
* Keep stirring the peanuts frequently until they are slightly golden brown. Remove from the stove and allow it to cool comfortably.
* Now rub the peanuts between your hands and gently blow air into the pan to separate the peanuts’ skin.
* Transfer the peanuts to a grinder and grind until the peanuts resemble-like breadcrumbs.
Assemble Sabudana Vadas
* Place soaked sabudana in a large mixing bowl. Add mashed potatoes, ground peanuts, cilantro leaves, green chilies, salt, red chili powder, and cumin powder. Mix until everything is well combined.
* Fold it gently; take care not to break or mash the sabudana pearls.
Shape The Vadas
* Grease your hands with oil. Take 3 tablespoons of sabudana mixture in your hands. Roll the mix into a ball and then gently flatten the sabudana ball.
* Place it on a clean plate. Repeat the process with the remaining mixture until all the vadas are formed.
* Or spread the mixture out on the counter and cut them like round patties/cutlets.
Fry The Vadas
* Heat oil in a frying pan. Once the oil is hot enough for frying, drop 3-4 vadas in the pan, do not overcrowd the pan.
* Fry the vadas at a low heat setting, turning them frequently until golden brown. Once done, remove the vadas from oil and drain on a kitchen paper towel.
Cook Vadas in a Pan
* Heat and grease a nonstick pan on a medium flame.
* Transfer cutlets/patties onto the hot pan and cook until evenly brown on both sides – turning occasionally.
Cook Vadas in Appe Pan
* Heat the appe pan/Ebleskiver pan on medium-low heat. Add a free drop of oil in each round mold. Place the sabudana vada in each mold, and cook covered for 4-5 minutes.
* Once the bottom side is brown, flip and cook from the other side too until crisp and golden. Depending on the side of the vadas, they may take longer to cook.
* Serve with your favorite chutney and enjoy these delicious and tasty cutlets/patties.