Who doesn’t like a sinful, deep fried sabudana vada. Atleast I do! And I am sure you are one of them too. Incase you don’t know what Sabudana is, they are tapioca pearls a very common Asian grain. In Asian cuisine the small tapioca pearls are used to make desserts but in Indian cooking the bigger pearls are used.
Sabudana or Tapioca has great benefits like:
- Helps gain weight – not everyone wants to lose weight always.
- Helps build muscle making it a great source of protein for vegans
- Sabudana contains potassium which plays an important role in controlling blood circulation and blood pressure
- Tapioca is rich in calcium, vitamin K and iron making it good for your bones too.
- People suffering from flatulence, indigestion and constipation can consume tapioca to find some relief.
Ofcourse it is not one of the grains that I will eat everyday because I don’t think I need to gain weight but once in a while it can be justified. It is a popular snacks during fasting in India. I have showed two ways of making Sabudana Vada – one deep fried (totally sinful) and the other in an appe pan (less sinful)
It is a popular streetfood as well. I captured it once this year while visiting India. This is in Pune in West of India in the most busiest shopping centres of the city named Tulsi Baug.
Sabudana Wada sold on the streets in India
Sabudana Wada – Deep Fried
Sabudana Wada with a Twist
Hope you enjoy the recipe and give it a try! Remember to eat it hot as sabudana gets too starchy if consumed later.
Sabudana Vada (Tapioca Pearls Fritters)
For both the techniques the method of preparing for the vada is more or less the same. You need to soak the Sabudana overnight with water enough to soak all the dried tapioca. Dont overfill the container with water. Let it rest for 6-8 hours and the next morning you will see bright white shiny pearls. You can even give them a rinse using a colander to remove the excess starch. Now your sabudana is prepped to go.
In a large container, mash the boiled and peeled potatoes. To them add the tapioca pearls (sabudana), grated ginger, green chilli, chopped coriander leaves, crushed peanuts and salt. Give everything a good mix. In case you are making the vada in the second technique add some rawa to this for extra crunchiness.
For Technique 1
Make palm sized balls of the mixture and heat the oil in a pan. Add the balls one by one and fry them on low to medium flame. Ensure that the balls are not too soft, else they will spread out and break in the pan. If that happens, add some rice flour to bind them together.
Fry them till they are golden brown on all sides. This technique will give 8 - 9 balls.
For Technique 2
Make small balls to fit in the appe pan. Make sure they are round and not too flattened or else they wouldn't fry well on all sides. Now add 2-3 drops of oil on all the moulds of the pan and add the sabudana balls to them. Fry them on low to medium flame for 3-4 mins on each side. On slow frying they turn out super crispy.
Fry till they are golden brown on all sides. This makes around 18-20 balls. Serve them hot with some chutney.