This traditional deep fried snack from the state of Maharashtra consists of translucent pearl-like globules called sabudana, sago or tapioca pearls. A starchy carbohydrate used in preparation of sweet and savoury dishes. Often consumed by devotees during their Hindu religious fast/upvaas/vrat. With sabudana as the main ingredient, it is easy to make the vada with a combination of mashed potatoes, coarsely ground roasted peanuts and spices. Crispy, light and filling, perfect even for breakfast or evening snack. Paired with chutney, the soft vada, bite from the peanuts and spicy kick of the green chillies is delightful.
Tapioca is the starch extracted from cassava root, processed into powder or pearls. The latter used in foods and drinks, while the powdered form in cooking as a binding or thickening agent. Also, in baking and to stiffen fabrics. Mild in flavour, tapioca is low in cholesterol, sodium, vitamins and minerals. High in carbohydrates and calories, but grain-free and gluten-free. Neutral in terms of health, there is still some controversy regarding the advantages and disadvantages of tapioca starch.
Tapioca is the starch extracted from cassava root, processed into powder or pearls. The latter used in foods and drinks, while the powdered form in cooking as a binding or thickening agent. Also, in baking and to stiffen fabrics. Mild in flavour, tapioca is low in cholesterol, sodium, vitamins and minerals. High in carbohydrates and calories, but grain-free and gluten-free. Neutral in terms of health, there is still some controversy regarding the advantages and disadvantages of tapioca starch.
   |    |
 |  |
Sabudana Vada
(Yields 14)
Ingredients:
1 cup sabudana (sago/tapioca pearls)
1 cup water
2 large potatoes (boiled, peeled and mashed)
2 long or 6 small green chillies (chopped)
1 teaspoon cumin seeds
1/2 cup roasted peanuts (shelled and coarsely ground)
1 sprig curry leaves (chopped)
few coriander leaves (chopped)
1 tablespoon rice flour
oil for deep frying
salt
Method:
Wash one cup sabudana four times with water to get rid of the starch. Add exactly one cup water and leave undisturbed to soak overnight. The following day, you will notice beautiful swelled, non-sticky individual pearls.
Mix rest of the ingredients with the soaked sabudana (except for oil). Form small balls and flatten, set aside.
Heat oil for deep frying on medium flame.
Fry the vadas on both sides until crispy, golden brown and cooked through. Drain on absorbent papers.
Serve hot with chutney or curds (plain/sweet).
Note:
(Yields 14)
Ingredients:
1 cup sabudana (sago/tapioca pearls)
1 cup water
2 large potatoes (boiled, peeled and mashed)
2 long or 6 small green chillies (chopped)
1 teaspoon cumin seeds
1/2 cup roasted peanuts (shelled and coarsely ground)
1 sprig curry leaves (chopped)
few coriander leaves (chopped)
1 tablespoon rice flour
oil for deep frying
salt
Method:
Wash one cup sabudana four times with water to get rid of the starch. Add exactly one cup water and leave undisturbed to soak overnight. The following day, you will notice beautiful swelled, non-sticky individual pearls.
Mix rest of the ingredients with the soaked sabudana (except for oil). Form small balls and flatten, set aside.
Heat oil for deep frying on medium flame.
Fry the vadas on both sides until crispy, golden brown and cooked through. Drain on absorbent papers.
Serve hot with chutney or curds (plain/sweet).
Note:
- When preparing sabudana vada during religious fast, special salt is used.
- Authentic vadas are made with no curry or coriander leaves. Sugar is also included in the mixture.
