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The versatility of sabudana, or tapioca pearls, makes it one among the most experimented ingredients. It can be made into khichdi, papads, sweet dishes, vadas, among other preparations. Sabudana Vadas are a popular Indian snack that is made in a variety of styles, from South Indian to Maharashtrian. The Maharashtrian-style Sabudana Vada has layers of deliciousness as it combines sabudana, dry mashed potatoes, and seasonings with a filling of dry hung curd and ground, roasted peanuts with a hint of masalas. The sabudana has to be soaked for at least four hours in a bowl of water, and then strained, removing the water, till it is dry and not sticky.
Sabudana Vadas are loaded with textures and flavours-crispy, soft, mildly spicy, and a hint of tangy. Sabudana is a starch derived from the cassava plant, and it contains carbohydrates and gives a boost of energy.
Here is the recipe for Maharashtrian-style Sabudana Vada.
Sabudana Vada
• 1 cup sabudana
• 2 potatoes
• 5-6 garlic cloves
• 4-5 green chillies
• 1 small piece of ginger
• 1 tsp sugar
• 1 tsp roasted coriander powder
• 1 tsp roasted cumin powder
• Salt, as per taste
• 1 tsp chaat powder
• 2 finely chopped garlic cloves
• ¼ cup chopped curry leaves
• 1 small cup chopped coriander leaves
• 20 peanuts
• 1 cup hung curd
Method:
• Soak the sabudana in a bowl of water for 3 to 4 hours, until the sabudana swells up and turns soft.
• Strain the sabudana thoroughly to ensure each pearl is soft, dry and not sticky
• Peel the garlic cloves, and grind the peeled garlic cloves, green chillies, and ginger piece in a mixie to make a paste.
• Peel the peanuts, grind it, and slightly roast it.
• Boil the potatoes and mash them into clumps.
• In the sabudana, put the garlic, green chilli and ginger paste; the roasted cumin and coriander powder; sugar; salt; the chopped curry and coriander leaves; and the crushed and roasted peanuts.
• Add the mashed potato clumps.
• Mix all the ingredients.
• In a bowl, add one cup of hung curd, the chaat masala, finely chopped garlic, and salt as per taste.
• Mix everything well, add half cup of ground and roasted peanuts.
• Make balls out of the sabudana mix, flatten it a bit.
• Add a teaspoon of the hung curd and roasted peanut chutney.
• Dab a little more sabudana mix over it till the ingredients are ensconced together in a vada.
• Repeat the process until a number of sabudana vadas are made.
• Heat enough oil in a pan to deep fry the sabudana vadas.
• Lower the Sabudana Vadas, one by one, into the oil, and fry both sides well till it turns golden brown.
• Take the vadas out of the oil, and place on paper napkins to drain excess oil.
• Serve the Sabudana Vadas with pudina chutney or tomato sauce for a delicious evening snack over a cup of tea.
