Sabudana Vada

If you love sabudana khichdi, you'll definitely love sabudana vada. Crispy from outside with a soft and light texture on the inside...these gluten free, vegan are a favorite breakfast or tea-time snack! Check out the recipe below...

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Soak Time: 5-6 hours Prep Time: 20-25 minutes Cook Time: 10 minutes

Ingredients (yields 10-12 vadas):

1 cup sabudana or tapioca pearls (Sago)

1/3 cup crushed, roasted peanuts

1 small potato (boiled and mashed)

5-6 green chillies (finely chopped)

Salt to taste

Oil to fry

How to make?

Step 1:

Soak the tapioca pearls (sabudana) in 1.5 cups water (just enough to cover all of them) for approximately 6 hours.

Step 2:

To check if the sabudana is ready to be cooked, press a few pearls between your thumb and fore finger. If the pearls are properly soaked, they will be double in size, soft, and easily mashable. Drain all the excess water when you're ready to cook.

Step 3:

Dry roast peanuts for 5-6 minutes and crush them into fine power along with green chillies.

Step 4:

Add the crushed peanuts, chillies, mashed boiled potatoes, and salt to the sabudana. Mix well.

Step 5:

Grease your palms with some water and make 10 - 12 equal sized balls from the dough. Gently flatten the balls to give it a shape of a vada. Don't make them too thin or too thick, they will puff up while frying.

Step 6:

Heat oil in a deep pan on medium - high heat. Check to see if the oil is hot enough by dropping a small portion of the dough to the oil. If the dough rises and floats, the oil is ready.

Sabudana vadas are ready to be served and devoured! Serve hot with spicy Indian ketchup or with coriander/cilantro chutney.