How to make Sabudana Vada

By Swasthi's Recipes · 30 min

Ingredients

Instructions

1. Soak the sabudana in water for 4 to 6 hours (longer for some types, or overnight), until the pearls mash easily between your fingers. Drain well.
2. Roast the peanuts until golden and fragrant, cool, then pulse once in a blender to coarsely crush them.
3. Boil the potatoes until just cooked but not mushy, then mash them.
4. Mix the sabudana, mashed potato, peanuts, green chili, ginger, salt, cumin and coriander leaves. Add lemon juice if using, and mix well. Lightly grease your fingers if the dough gets sticky.
5. Shape the dough into 10 to 12 balls and flatten each into a patty of moderate thickness.
6. Heat oil in a kadai over medium heat. Test by dropping in a small piece of dough: it should rise without browning quickly. If it breaks, add 1 tablespoon flour to the mixture and mix well.
7. Fry 2 to 3 vadas at a time on medium heat without disturbing them for a few minutes. When they firm up and turn slightly golden, flip them and fry until golden and crisp.
8. Drain on kitchen tissue or a colander and serve with green chutney.
9. Air fryer: place the patties in the basket and air fry at 360°F (180°C) for 14 to 16 minutes, turning after 10 minutes, until crisp and golden. Brush with ghee right after removing them.
10. Oven: preheat the oven for at least 20 minutes, line a tray with parchment, and bake at 390°F (190°C) for 30 to 35 minutes, or a little longer, until crisp.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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