Sabudana Vadas-Tips and Tricks for Crunchy Vadas
Tips and tricks to make crispy sabudana vadas without breaking.
Equipment
- 1 glass bowl
- 1 chopping board
- 1 Knife
- 1 wok/ karahi
- 1 metal spoon with holes for frying
- 1 measuring cups and spoons
Ingredients
- For Sabudana Vada
- 1 cup sabudana/sago/tapioca washed and soaked overnight
- 3 medium potatoes boiled
- 4-5 Green chilies chopped
- 1/4 cup cilantro
- juice of 1/2 to 1 lime/lemon depending on size
- salt to taste I used about 1 tsp
Instructions
- For sabudana vada
- Wash sabudana/sago/tapioca well and soak overnight in fridge with water which is 1 inch above the sabudana.
- Next morning,Sabudana should feel soft when pressed.place in strainer for 30 minutes to an hour to drain ALL water.
- Boil potatoes and place on a paper towel to remove excess water.
- Mix sabudana,potatoes,salt,cilantro,lemon juice and green chilies into a smooth dough.
- Divide sabudana dough into 15 balls.
- Wet or oil hands and flatten the sabudana ball into a flat disc/tikki/vada on the palm of your hand.
- Take your time to make sure its smooth and there are no cracks.
- Heat oil(A little more than we normally do for puris) and fry not more than 3 vadas at a time.
- Do not disturb till you see the vadas turn brown.
- Turn only once or twice and remove.
- Let oil heat again before putting in next batch of vadas
Notes
Its important to not have any moisture in sabudana or potatoes. You can microwave the potatoes to avoid water while boiling or put boiled potatoes, cut in half on paper towel to remove excess water. Take time to smoothen the vadas,so there are no cracks. The temperature of oil is important, if it's too hot, it will brown quickly. DO NOT DISTURB the vadas when they are in oil. Only turn once or if needed twice.
Tried this recipe?Let us know how it was!