Sabudana vada is one of those recipes that is made during religious fasting/vrat/upvas.
Time: 1 hour
- 1 cup sabudana/ tapioca pearls
- 4 medium potatoes/aloo
- ½ cup peanuts/mungphali
- 1 tsp cumin seeds/jeera (optional)
- 1-2 green chillies finely chopped
- 1 tsp finely chopped ginger/adrak
- 2 tsp lime juice (optional)
- few chopped coriander leaves/dhania (optional)
- 1.5 tsp sugar or as required
- 3 tbsp kuttu ka atta/buckwheat flour or amaranth flour (optional)
- rock salt or sendha namak – a kind of salt used in food made during fasts. You could use regular salt if the recipe is not being made during the fasting period.
- oil for frying
- Soak the sabudana or sago in water for 5 hours at least or overnight. I soaked the sago overnight and in the morning they had become very soft.
- Drain of all the water completely from the soaked sabudana.
- Boil the potatoes. Peel and then mash them. Mix the mashed potatoes and sabudana together.
- On a skillet or in a shallow pan, roast the groundnuts/peanuts till they become crisp. Cool and then coarsely powder in a mortar-pestle or in a dry grinder.
- Add the peanuts, rock salt, sugar, ginger, green chillies, coriander leaves and lemon juice. Mix the entire mixture well.
- Now take some portion of the mixture in your hands and shape them into flat round vadas or patties. Do this till all the mixture is utilized.
- Deep fry the sabudana vadas till golden brown. Serve sabudana vada with sweet curd/yoghurt or green chutney. You could also serve sabudana vadas with tomato sauce.