Recipe of Sabudana Vada - How to Make Sabudana Vada

For Sabudana Vada, the Sabudana (tapioca pearls) used should be relatively bigger, however in case the big sized variety is not available, then even smaller sized Sabudana can be also used in Recipe for Sabudana Vada. Below we are describing Sabudana Vada Recipe in English, for the benefit of all our readers, so that they can easily prepare this dish in their Home.

Sabudana Vada Recipe

Ingredients Used in Recipe of Sabudana Vada

1. Sabudana (Tapioca Pearls) – ½ cup
2. Potatoes – 2 in number (Large Size)
3. Roasted peanut – ½ cup
4. Green Chilli – 1 in number
5. Cumin Seeds – ½ teaspoon
6. Salt – ½ teaspoon
7. White Edible Oil (For Frying) – ½ cup
8. Coriander leaves – 20 grams (finely chopped)
9. Bread Crumbs – 1 ½ tablespoon

How to Make Sabudana Vada at Home

Step 1 of Recipe of Sabudana Vada – Initial Preparation of Sabudana

• Take Sabudana in a deep vessel bowl and wash it thoroughly in water & discard this water. Then pour clean drinking water, double to the amount of Sabudana taken, into this bowl so that the Sabudana is completely immersed in it. So in this case, if we are taking half-cup Sabudana, then 1 cup of water should be taken for its immersion. Soak this Sabudana in water for overnight.
• In the morning check the Sabudana to ensure that it has softened. For this, a few Sabudana granules are put between the thumb and the forefinger and pressed. If the Sabudana gets mashed then this Sabudana is in the correct position for further preparation. But if the granules are still hard then they should be left in water for another 3 to 4 hours.
• When the Sabudana gets softened then transfer the contents to a sieve for 30 minutes so that the extra water is drained out and discarded. Keep aside the water-free Sabudana in a separate bowl.

Step 2 of Recipe for Sabudana Vada – Initial Preparation of the Peanuts

• Nowadays in the market, you can easily get roasted clean dehusked peanuts. If this is not available then take normal peanuts in a dry Kadai and put it on a low flame burner. Allow it to get warm, as it is stirred continuously. After 5 minutes, the color of peanuts would be changed (it would be darkened) as a nice aroma of roasted peanuts is emitted.
• At this moment the burner is switched off and cover the Karahi by a lid and allow it to cool at room temperature. Once it becomes cool then open the lid of Karahi and rub the peanuts by hand, so that its outer layer gets separated from the inner portion and we can easily get dehusked roasted peanuts.
• Now put these roasted dehusked peanuts in a dry grinder and grind it into a coarse powder form and keep this on a separate plate.

Step 3 in Sabudana Vada Recipe – Initial Preparation of the Potatoes

• In a pressure cooker add 2 cups normal water and put it on a medium flame burner. Cut potatoes longitudinally from the middle portion and drop these into the water present in the cooker. Cover the lid of the cooker and lock it and let it boil till 4 whistles are emitted from the cooker.
• Next, the burner is switched off and let the pressure cooker cool at the room temperature. Then open the lid of the cooker & take out the Potatoes from cooker immediately & place them on a plate and allow them to cool down.
• Later peel the potatoes and mash them nicely.

The Final Step - How to Make Sabudana Vada Crispy

• Now add the initially prepared Sabudana (softened), peanuts (present in a coarse powdery form), salt, chopped green chili, cumin seeds, chopped coriander leaves, bread crumbs, and mashed potatoes together. Next mix them uniformly by mashing them by hand. Divide this mixture produced into round shaped lemon sized balls.
• Now for further preparation of Sabudana Vada, each of the prepared balls is handled individually & separately.
• Put a little pressure on a ball by keeping the ball between the 2 palms of the hands and pressing them, so that the balls become flattened. Like this, all the round balls are flattened and then keep them aside.
• Now put a non- stick Karahi on a low medium flame burner. Pour oil into it and allow it to get warmed properly. Take 2 to 3 Sabudana Vada together and pour them on a Karahi, into the hot oil and wait for 5 to 6 minutes till one side of this Sabudana Vada preparation gets fried properly and its color attains a golden hue. Then turn it upside down so that both of the sides get fried properly.

• Once both sides of the preparation achieve the desired color then it should be taken out from the Karahi and place them on a tissue paper present over a plate. The tissue paper will help in soaking the extra oil from the Vada.
• Similarly, all the raw Vada preparation is fried to prepare multiple pieces of Sabudana Vada. This brings us to the end of Sabudana Vada Recipe. The Sabudana Vada prepared should ideally be served to your friends or family members along with tomato sauce or Coconut chutney.

Some Simple Tips for Getting the Best Results in Recipe of Sabudana Vada

• Sabudana used for the preparation should be completely free of the water in which it was soaked for its softening.
• The boiled potatoes should be a little dry and should not be soggy.
• Finally, all those who wanted to know how to make Sabudana Vada crispy, it would be important to mention here that the presence of bread crumbs makes the Sabudana Vada dry, and helps in frying, gives a good taste & also makes them crispy.
• The Recipe for Sabudana Vada can also differ according to an individual’s choice, based on the ingredients used. Many people use Besan (Bengal Gram Flour) or kuttu flour in place of Bread crumbs (in the same amount) which may alter the taste. Reader’s discretion is advised.