Sabudana (Tapioca pearls) is used to make variety of Indian dishes like sabudana vada, khichdi, papad and kheer and is specially eaten during festival days when people observe fast(vrat) in India.
These melt in your mouth crispy tapioca fritters called sabudana vada are deep fried patties of potato and tapioca with some spices and are insanely delicious. They top the list of my favorite deep fried snacks. I make this vada often as an evening snack or sometimes weekend breakfast.
Just like with any other deep fried snack, a hot cup of chai complements it best.
Since sabudana is a kind of starch, it is vital to know the correct soaking and cooking method for it to avoid getting chewy and sticky.
For this preparation I follow my moms tip of soaking and it works very well for me.
Prep time- 5-8 hours
Cook Time- 15-20 minutes
Yield – 12- 15 patties (depending on the size)
Ingredients-
- Sabudana (Tapioca)- 1/2 cup
- Potatoes – 3 medium boiled
- Geen chilli- 2 to 3- chopped
- Lemon juice of half lemon (or to taste)
- Ginger grated – 1 tsp
- Salt – to taste
- Coriander leaves – chopped
Instructions-
- Soak sabudana for 1 hour, drain and keep it covered for 5-6 hours or overnight.
- Add mashed boiled potatoes
- Add rest of the ingredients- combined all the ingredients well
- Make small balls and flatten them a little bit
- Deep fry in hot oil on medium high heat.(its important to keep the heat on medium high because if cooked for too long on low heat sabudanan can get too chewy.)
Serve hot with coriander chutney and/or ketchup
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