561. Sabudana Vada
a great treat
Sabudana vada has been on my ‘to do list’ for a very long time. These days I am trying to avoid fried foods if possible so that when we dine out, I can indulge in whatever I want. However this Ekadashi, I just decided to make a fried snack. I am so glad I made these so crunchy and delicious vadas. A Maharashtrian snack, which is commonly found as street food, its easy to prepare and crispy from the outside and soft inside. Its usually served with sweetened yogurt. I am not a big fan of sweetened yogurt so I decided to make a yogurt coconut chutney. Sabudana vadas are very often made during fasting time. I had these crunchy vadas for the first time at the Hare Krishna Temple in Juhu and simply loved them. I fried a few and also made a few in the appe pan (paniyaram pan, ebelskiver pan). The fried ones stayed a bit crunchy even after they cooled down. However the ones made in the appe pan, became soft. So, I guess its best to serve them as soon as they are prepared. My hubby loved the more calorie filled ones– the fried ones 🙂 These vadas broke my intention to just eat fruit during this Ekadashi. Fasts are suppose to build up your discipline, but I broke mine. Lesson learnt that no fancy or tempting dishes should be prepared on fasting days.
So let me share the recipe with you.
|made in an appe pan|
Makes about 40
For the vadas:
1¼ cups sabudana (tapioca pearls, sago)
3 medium (approx 250g) potatoes
½ cup fresh coriander, chopped
½ cup coarse peanut powder
1-1½ tsp salt or sendhu namak (rock salt)
2-3 green chillis (finely chopped or crushed)
1 tsp ginger paste
1 tsp cumin seeds (jeera)
2 tbsp lemon juice
1 tsp red chilli powder (optional)
1 cup water
oil for deep frying
For the chutney :
1½ cup yogurt
½ cup fresh grated coconut
2 tbsp chopped fresh coriander
1 tsp green chilli paste
¼ tsp salt
Preparation of the vadas:
- Wash the sabudana in a strainer under running water for a few seconds.
- Transfer the sabudana to a bowl.
- Add water and let them soak for 2-3 hours.
- In the meantime boil, peel and mash the potatoes.
- If there is any liquid left in the sabudana, drain it out.
- Add sabudana, coarse peanut powder, salt, jeera, coriander, lemon juice, chillis and ginger paste to the mashed potatoes.
- Mix well.
- Take about a tablespoonful of the mixture and make it into a round ball. Flatten it slightly.
- If the mixture sticks to your hand wet them slightly.
- Repeat step 8 till all the mixture is used up.
- Heat oil in a frying pan or karai over medium heat till it is hot.
- Add 6-8 vadas slowly into the hot oil.
- Let them fry for a few minutes without disturbing them.
- Then using a slotted spoon, slowly flip them over.
- Fry till they are nice and crunchy and light golden brown.
- Remove the fried vadas and place them on a kitchen tissue roll so that the extra oil can be absorbed by it
- Repeat steps 2-6 with the remaining vadas.
- Serve sabudana vadas with the yogurt coconut chutney or your favourite chutney.
- When you roll the mixture for the appe pan, do not flatten them. Leave them round.
- Heat an appe pan over low medium heat.
- Add a drop of oil into each of the cavity.
- Put the rolled balls in each cavity.
- Cover the pan.
- Let the vadas cook for 5 minutes.
- Take the cover off and turn the vadas.
- Add a drop of oil into each cavity again.
- Cook the vadas till they are light golden brown.
- Serve immediately with chutney.
- Add red chilli powder if you like. This will make the vada mixture a bit reddish.
- If you add less sabudana, the vadas will not turn out very crunchy.
- I used the medium size sabudana for these vadas.
- You can roll the vadas into any size you prefer. Some of the street stalls sell large ones.
|paneer lauki kofta curry made using an appe pan|
|mogo bhajia made in an appe pan|
|panchmel vadas made in an appe pan|