Fasting or Vrat is a willing abstinence or reduction from some or all food, drinks and in some cases both. Usually fasting is done based on religious beliefs as a kind of offering to god and strengthen their beliefs in the almighty. Different religions have different methods defined for people to practice fasting. In Hindu religion, fasting is considered a method for strengthening beliefs and experiencing the spiritual. Fasting often referred to as Vrat in Hindi defines some limitation on food. There are certain food items which are allowed during Vrat such as Vrat Ke Aloo, Sabudana Khichdi, Sabudana Kheer, Rajgira Puri , Sabudana Vada etc. In this article we will cover Sabudana Vada recipe which is a quick and simple recipe to make at home especially during Fast aka Vrat. Sabudana Vada with some Coriander Chutney and Tea or Milk is an awesome combination for light snack. Remember, these Vrat recipes can be enjoyed over weekend or during holidays as well, reason – they are very simple to cook and yummy to eat.
Sabudana Vada requires very limited ingredients and is a quick and easy dish to make during Vrat such as Janamashtami, Navratri, Maha Shivratri etc. Since, Sabudana Vada is deep fried we will not consider it to be a healthy snack but if you eat it in limited quantity then why miss out the fun of having a tasty snack this holiday season.
Refer recipe card and detailed steps to follow our Sabudana Vada Recipe and make Sabudana Vada at home.
Making Sabudana Vada at home
In this section we go through few easy steps which you need to take to make Sabudana Vada at home. We have added pictures of milestones so you can validate your progress as you make Sabudana Vada.
Pre-preparation of Sabudana Vada
Take Tapioca pearls(Sabudana) in a bowl and wash it properly at-least 2 – 3 times.
Now soak it in one cup of water for 3 – 4 hrs. Do not add too much water else they will become sticky while cooking Sabudana Vada.
Once Tapioca pearls (Sabudana) is soaked properly they will be double their size.
Preparation of Sabudana Vada
Take potatoes in a bowl and wash them properly. Now take 3 cups of water in a pressure cooker and add potatoes to it.
Switch on the flame and take two whistles on medium flame and switch off the flame. Let the pressure release gradually.
Meanwhile, take 1/3 cup Groundnuts in a frying pan and roast them well till they start becoming brown in colour. This will take approx 5 – 7 mins.
Once the ground nuts are roasted take them in a plate and let them cool down. Groundnuts are very hot soon after they are roasted and may burn your hands so better to give it few minutes before you move on to the next step.
Once the groundnuts are cooled remove groundnut seed coating (red in colour). You can do this by gradually rubbing them between your palms.
Now you have roasted peanuts to be used for making Sabudana Khichdi. Dispose the seed coating as it is no longer required.
Now crush the roasted groundnuts using a rolling pin. You can use a mixer to do this but just give a quick boost and then switch it off. This will ensure that you do not finely ground the groundnuts.
By now the pressure in the pressure cooker would have been released and you are ready to peel the potatoes. After peeling the potatoes cut them into small pieces and later mash them properly.
Making of Sabudana Vada
Chop the green chillies into small pieces and you are now ready to make Sabudana Vada
Take a frying pan and put it on high flame. Now add 1 cup Clarified butter to it.
Meanwhile take soaked Tapioca pearls (Sabudana) in a large bowl and add mashed potatoes to it. Top it up with the grounded groundnuts aka peanuts and add Rock Salt, chopped Green chillies and Red Chillies powder to it.
Now mix them well using a large spoon or Spatula. Mash the potatoes if required.
Now take handful of Tapioca pearls (Sabudana) mixture and keep it in your palm. Now press it with other hand to prepare an oval or round shaped ball.
This will be the Tapioca pearls (Sabudana) Vada. In case it starts sticking to your hand, apply some water on your palms of your hand. Make sure your Vada balls are binded properly to form the oval shaped balls else it will split while frying. In case your Vada are still not able to bind properly, you would need a little more mashed potatoes to stick them well or add very little quantity of water to the mixture.
By now the clarified butter would be hot and you can add Tapioca pearls (Sabudana) balls or Vada to it.
Fry it until golden brown in colour. Keep tossing and turning the Vada while you saute it so it does not burn.
Your Tapioca pearls (Sabudana) Vada or Sabudana Vada is ready to be served. You can prepare some Coriander Chutney before hand to enjoy them with it.
Chef Recommendation for Sabudana Vada
- Tapioca pearls or Sabudana soaking time for Sabudana Vada depends on type of Sabudana. If your Sabudana becomes too soft while washing them before soaking then don’t soak them and you can make Sabudana Vada instantly. As per our experience with this Sabudana your Sabudana Vada will be too sticky and the flavour may not be that good so we don’t recommend it.
- Since Vegetable oil is not recommended to cook fasting food hence we used Clarified butter for cooking. You can also use ground nut oil for cooking.
- Since roasted peanuts are now days available readily in market, you can make your life more easy by using them instead.
- You can prepare roasted peanuts in large quantity and keep them stocked for long period of time. At-least 1 – 2 months subjected to weather conditions.
- Soaked Tapioca pearls aka Sabudana have a tendency to start popping when added to warm oil or clarified butter and hence it is recommended to cover yourself properly and be a little careful and maintain distance with hot oil while frying them.
Discover More Recipes
And that is not all folks! Shall we take this opportunity to invite you to discover more tasty and yummy recipes in our food wonderland.
- Check some in our Dessert section.
- Why not try few other Vrat Recipes –
Sabudana Vada Recipe
Ingredients
Main Ingredients for Sabudana Vada
- 1 cup Tapioca pearls Sabudana
- 120 g Potato Aloo
- 15 gm Green Chillies Hari Mirch
- 1/3 cup Groundnuts Moongfali
- 1.5 tsp Rock Salt Sendha Namak
- 2 tsp Red Chillies Powder Lal Mirch Powder
Frying
- Clarified Butter Ghee
Instructions
Pre-Preparation Steps to make Sabudana Vada
- Take Tapioca pearls(Sabudana) in a bowl and wash it properly at-least 2 – 3 times.1 cup Tapioca pearls
- Now soak it in one cup of water for 3 – 4 hrs. Do not add too much water else they will become sticky while cooking Sabudana Vada. Once Tapioca pearls (Sabudana) is soaked properly they will be double their size.
Preparation Steps to make Sabudana Vada
- Take potatoes in a bowl and wash them properly. Now take 3 cups of water in a pressure cooker and add potatoes to it.120 g Potato
- Switch on the flame and take two whistles on medium flame and switch off the flame. Let the pressure release gradually.
- Meanwhile, take 1/3 cup Groundnuts in a frying pan and roast them well till they start becoming brown in colour. This will take approx 5 – 7 mins.1/3 cup Groundnuts
- Once the ground nuts are roasted take them in a plate and let them cool down. Once the groundnuts are cooled remove groundnut seed coating (red in colour) and you can dispose the seed coating.1/3 cup Groundnuts
- Now crush the roasted groundnuts using a rolling pin. You can use a mixer to do this but just give a quick boost and then switch it off. This will ensure that you do not finely ground the groundnuts.1/3 cup Groundnuts
- Now open the pressure cooker and peel the potatoes. Mash them properly.120 g Potato
How to make Sabudana Vada
- Chop the green chillies into small pieces15 gm Green Chillies
- Take a frying pan and put it on high flame. Now add 1 cup Clarified butter to it.Clarified Butter
- Meanwhile take soaked Tapioca pearls (Sabudana) in a large bowl and add mashed potatoes to it. Top it up with the grounded groundnuts aka peanuts and add Rock Salt, chopped Green chillies and Red Chillies powder to it. Mix them well. Mash it if required.1 cup Tapioca pearls, 120 g Potato, 15 gm Green Chillies, 1/3 cup Groundnuts, 1.5 tsp Rock Salt, 2 tsp Red Chillies Powder
- Now take handful of Tapioca pearls (Sabudana) mixture and keep it in your palm. Now press it with other hand to prepare an oval or round shaped ball. This will be the Tapioca pearls (Sabudana) Vada. In case it starts sticking to your hand, apply some water on your palms of your hand. Make sure your Vada balls are binded properly to form the oval shaped balls else it will split while frying. In case your Vada are still not able to bind properly, you would need a little more mashed potatoes to stick them well or add very little quantity of water to the mixture.
- By now the clarified butter would be hot and you can add Tapioca pearls (Sabudana) balls or Vada to it. Fry it until golden brown in colour. Keep tossing and turning the Vada while your saute it so it does not burn.
- Your Tapioca pearls (Sabudana) Vada or Sabudana Vada is ready to be served. You can prepare some Coriander Chutney before hand to enjoy them with it.
Video
Notes
- Tapioca pearls or Sabudana soaking time for Sabudana Vada depends on type of Sabudana. If your Sabudana becomes too soft while washing them before soaking then don’t soak them and you can make Sabudana Vada instantly. As per our experience with this Sabudana your Sabudana Vada will be too sticky and the flavour may not be that good so we don’t recommend it.
- Since Vegetable oil is not recommended to cook fasting food hence we used Clarified butter for cooking. You can also use ground nut oil for cooking.
- Since roasted peanuts are now days available readily in market, you can make your life more easy by using them instead.
- You can prepare roasted peanuts in large quantity and keep them stocked for long period of time. At-least 1 – 2 months subjected to weather conditions.
- Soaked Tapioca pearls aka Sabudana have a tendency to start popping when added to warm oil or clarified butter and hence it is recommended to cover yourself properly and be a little careful and maintain distance with hot oil while frying them.
Nutrition
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