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During Sawan, people enhance their spiritual connection by abstaining from consuming grains, legumes and non-vegetarian food. Instead, they opt for fruits, dairy products, and specific fasting items made with buckwheat flour, water chestnut flour, and sabudana (Tapioca pearls). Sabudana is versatile in nature and can be used to prepare a variety of products like Sabudana papad, Sabudana kheer, and Sabudana khichdi. Out of many options available, the popular spot is held by Sabudana Vada.
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Sabudana vada is a crispy pattie with a delightful texture and tasty flavour. But it is an intricately crafted dish which requires careful preparation strategies. Hence, while assembling the sabudana vada at home, make sure you avoid these five blunders.
Avoid Incorrect Soaking Technique:
Sabudana requires a gentle wash and proper soaking before it is used to prepare any dish. If it was not washed properly, the dish might turn hard or remain uncooked. Therefore, before preparing any dish from sabudana, you must soak it for 4-5 hours or 7-8 hours overnight so that you can prepare soft and fluffy sabudana vada.
Do Not Over Mash:
The crispy sabudana vada is prepared with a classic mixture of potatoes, peanuts, lemon juice, and other spices. So, while assembling the mixture to make Sabudana vada, you must mash them with light hands to combine them. If not, you might get sabudana crushed, which can result in a sticky paste.
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Avoid Using Wrong Tools:
Sabudana vada, in the course of culinary preparation, requires a deep-frying pan rather than a shallow frying pan to make the crispy exterior and soft interior. A deep-frying pan allows the vadas to be fully submerged in oil, ensuring even cooking and a perfect texture. Additionally, to prevent the vadas from sticking to the spatula while frying, you should not stir the vada rapidly in the pan; fry for one minute on one side and then on the other.
Image Credit: Freepik
Avoid Incorrect Oil Temperature:
Sabudana vadas are known for their golden-brown and crisp outer layer. To get this texture, they should be fried in moderately hot oil. However, make sure that while frying this easy-to-make sabudana vada, the flame is neither too high nor too low. Maintain a medium temperature of around 175 degrees Celsius.
Do Not Over Crowd:
A frying pan should contain a maximum of 6-7 vadas at a time. Pour the sabudana vadas into the frying pan one by one. If the pan is overcrowded, the vadas can stick to each other easily and might break apart. Overcrowding also lowers the oil temperature, resulting in uneven cooking and greasy vadas. Giving each vada enough space ensures they cook evenly, turn crispy, and maintain their shape. Frying in small batches is key to perfect sabudana vadas.
Image Credit: Freepik
So, during this Sawan, pair this delicious sabudana vada with a quick and coarsely ground peanut chutney, which includes ingredients like coriander, chillies, lemon juice and other spices. Also, you can serve it with Koshimbir, a tempered salad made from Maharashtrian cuisine. These side assortments will enhance the taste of the sabudana vada, adding a burst of favour during festivities
