Sabudana Vada (Sago Fritters)

Sabudana Vada is a popular Indian snack, made of sabudana (tapioca pearls), a starch extracted from the cassava root. A light carbohydrate, sabudana, is easy to digest, providing quick energy and is also gluten-free. The tradition of preparing sabudana traces back to ancient India, where fasting foods (vrat ka khana) were designed to maintain energy levels without compromising on taste. Sabudana is prepared in various forms like khichdi, kheer, or vadas during Navratri and Ekadashi. Over the years, this tradition has become a part of regular street food culture and is now enjoyed as a snack or breakfast item @sarchakra

PREP TIME: 10 mins plus 4 hours soaking

COOK TIME: 10 mins

YIELDS: Makes 30-35 small vadas

Ingredients

Sago (Sabudana/large tapioca pearls) 1 cup
Boiled potatoes 2, large, peeled and mashed
Ginger 2 tsp, finely chopped or grated
Roasted peanuts ½ cup, crushed coarsely
Green chili paste 2 tsp
Mint Chutney 1 tbsp
Cumin seeds (jeera) 1 tsp
Black pepper powder ½ tsp
Fresh coriander 2 tbsp, chopped
Salt to taste
Red chili flakes 2 tsp
Lemon juice 1 tbsp
Rice flour (corn flour or arrowroot powder) 1 tbsp, for binding
Oil for deep frying (any neutral oil)

Method

Put the sago in a colander and rinse it thoroughly in cold water. Then, soak it in enough water to just cover the pearls for about 3-4 hours at least.
Once soaked, drain the excess water from the sabudana. Rinse it one more time. Fluff it up with a fork and set it aside in a bowl.
In a mixing bowl, add the mashed boiled potatoes. Make sure they are free from lumps.
Add the soaked sago, coarsely crushed peanuts, green chili paste, red chili flakes, mint chutney, cumin seeds, black pepper powder, coriander, salt and lemon juice. Mix everything thoroughly until well-combined.
If the mixture feels too loose and is not holding its shape, add a tablespoon of rice flour corn flour or arrowroot powder to help bind the ingredients together. Mix well until the dough is firm enough to form into small balls.
Grease your palm with a little oil. Take small portions of the mixture and shape them into round balls, then gently flatten them into small patties, about 1 inch in diameter. Ensure the vadas are compact so they don’t break while frying.
Heat your ebelskiver pan over medium heat until hot. Brush each cup with a little oil using a pastry brush.
Carefully slide the shaped vadas into the hot oil in each section. Fry until they turn golden brown and crispy for about 4-5 minutes. Flip them with a wooden skewer or fork gently to ensure they cook evenly on both sides.
Remove the vadas from the oil and place them on a paper towel to drain excess oil.
Serve the Sabudana Vadas with a side of tangy Tamarind Chutney, Coriander Chutney, Mint Chutney or fresh yogurt for a delightful snack.

Notes

Soaking the Sabudana removes the extra starch so it does not get sticky.

You want the sabudana pearls to soften up, but be careful not to over-soak them, or they will turn mushy.

You can use a deep frying pan or kadhai on medium heat.

For a baked version of Sabudana Vada, brush the vadas lightly with oil and bake in the oven until crispy. Use the same process for air frying the vadas too. You can also use a waffle maker to form patties and grill till crispy.

Shape the vadas into small, slider-sized patties and serve them in mini buns with lettuce, a slice of tomato, and a dollop of mint chutney for a fun fusion slider dish.

Arrange the vadas on skewers, alternating with fresh veggies like cucumbers, tomatoes, and onion rings. Serve them with a side of dipping sauce or chutneys.

Break the crispy vadas into bite-sized pieces and turn them into a chaat. Layer with yogurt, tamarind chutney, coriander chutney, onions, and sev for a crunchy and tangy snack.

Stack the vadas in a tower-like fashion on a platter, drizzle them with both sweet and spicy chutneys, and top with freshly chopped cilantro and pomegranate seeds for an impressive centerpiece.

Top mini sabudana vadas with a spoonful of yogurt, a sprinkle of chat masala, and a few fresh herbs. Serve as bite-sized canapés on a decorative tray for a sophisticated twist.

Add ingredients like grated carrots, chopped cabbage, or even cheese to experiment with new flavors and textures with the vadas.

For a vegan version, simply skip the yogurt or any dairy accompaniments, and serve the vadas with a plant-based dip or chutney.

Instead of using cornflour or arrowroot powder for binding, use ground flax seeds or oats to hold the mixture together while adding extra nutritional value.

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