Sabudana Vada: No-Fry, Air Fryer or Deep Fry

By Ministry of Curry · 180 min

Ingredients

Instructions

1. Rinse the sabudana, drain it, then add 1 cup of water and soak for 4 to 6 hours or overnight.
2. Steam the potatoes until tender (for an Instant Pot: 1 cup water in the insert, trivet on top, potatoes on the trivet, pressure cook 12 to 15 minutes depending on size, then release pressure naturally). Let them cool completely, then peel and mash.
3. In a medium bowl, combine the soaked sabudana, mashed potatoes, peanuts, cumin, green chilies, red chili powder, lemon juice, 1 tablespoon oil, salt and sugar. Knead gently until well blended.
4. Shape about 2 tablespoons of the mixture into a ball each (makes about 22 vada).
5. For frying or air frying, press each ball between your palms into a flat disc about 2 inches wide, smoothing the edges.
6. To deep fry: heat oil in a medium frying pan, add 2 to 3 flattened vadas and fry on low-medium heat until light golden brown and crisp. Stand back, as the pearls may burst and splatter.
7. To air fry: preheat to 390°F and lightly spray the basket with oil. Place 4 to 6 vadas in the basket with space between them and air fry 8 minutes at 390°F. Flip with tongs, brush the tops with a little oil, then air fry another 8 to 10 minutes.
8. To use a paniyaram or aebleskiver pan: heat on medium-low, add a few drops of oil to each section, place a ball in each, and cook covered 4 to 5 minutes. Flip with a chopstick or small spoon (center ones first), add a few drops of oil on top, cover and cook another 4 to 5 minutes until golden and crispy.
9. For the chutney, whisk together the yogurt, ¼ cup ground peanuts, 1 to 2 teaspoons red chili powder, 2 teaspoons sugar, 1 teaspoon salt and ¼ cup water.
10. Serve the vadas hot with the chutney.

Summarized from Ministry of Curry's video. Watch it for the details.

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