Sabudana Vada

Sabudana Cutlet is often known as ‘ Sabudana Vadai’, ‘ Sabudana Tikki’. This is a crispy delicious Maharashtrian snack which is generally made during fast or vrat. These cutlets are made by deep frying sabudana pearls and potato. These are slightly crispy from outside and soft from the inside.

Sabudana is one of the ingredients which is used in many dishes during vrat. It is also known as ‘Tapioca’.

Ingredients:

Sabudana 1 cup
Potato 2-3 boiled and mashed
Rock Salt As per your taste
Green chilli 2 chopped
Black pepper powder ½ tsp.
Cumin ½ tsp.
Peanuts ¼ cup roasted and crushed
Coriander leaves 2 tbsp. washed and chopped
Oil for frying (desi ghee)

Instructions:

Step 1-

Wash the sabudana properly. Soak them in enough water for 5-6 hours or overnight.

After it get soaked, sabudana will swells up almost all the water and they will becomes almost triple in size. When properly soaked, sabudana should get mashed when pressed.

If you feel some hardness in the center, then soak for some more time.

Step 2-

In a mixing bowl take soaked sabudana. Add all the ingredients mashed potato, salt, green chilli, pepper powder, coriander, cumin, peanut. Mix everything nicely. Give a cutlet shape.

Step 3-

Now heat oil in a kadhai or pan. Once oil become hot, fry the cutlets till golden brown from both sides.

Drain the excess oil on an absorbent paper.

Step 4-

Sabudana cutlets are ready. Serve them with coriander chutney or curd.

Tips:

You can them shape as you want like a ball or oval shape.
For soaking sabudana, add water at the level of top sabudana pearl (approximately 1 cup water). If water is more it will become soggy or water is less it will be tight from inside.
In Maharashtra Sabudana vadai has sweetness, if you want you can add 1 tsp. sugar at the time of step 2.
Serve them hot. As it cools, it starts to become soft and lose their crispiness.
You can bake or airfry them.

You may also try:

Sabudana Khichdi

Comments

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