Crispy Gujarati Sabudana Vada

What is Sabudana?

Sabudana are also known as pearl tapioca or sago and are a starch extracted from tropical palm stems. They are almost completely carbohydrate with little protein. There are three sizes of sabudana that you can buy in-store. Small, Medium and Large. Very tiny and small are ideal for making pudding, kheer or payasam. Medium pearls are suitable for making Rajgaro Til Vada , Sabudana Khichdi and large ones known as Nylon Sabudana can be used in making Sabudana Chevdo.

Sabudana Vada

They are also known as Sago Vada or Tapioca Pearl Fritters and have a crispy outer layer with a soft melt-in-your-mouth centre of soaked tapioca, boiled potatoes, roasted peanuts and a delicious seasoning with spices. Sabudana vada are vegan and gluten-free. They are best served in the evening or mid-afternoon with tea. They are most popular during the Hindu fasting season. These vada are mostly known as hailing from Maharashtrian but they are equally Gujarati too. Gujarati Sabudana Na Vada do not have any red chilli powder, only fresh green chilli and ginger and also have freshly squeezed lemon juice and sugar to give that unmistakable sweet and tart taste. Often served with green yogurt chutney, imli chutney and masala chai, also they are perfectly fine on their own.

What goes in Crispy Gujarati Sabudana Vada?

● Tapioca Pears/Sabudana – I have used medium size sago pearls here. They are easily available anywhere. ● Potatoes – I have used King Edward floury potatoes, they don’t make the mixture sticky but keeps the mixture dry. They have a dry and fluffy texture that helps in binding vada. In the UK we have King Edward, Maris Piper, Estima and Desiree varieties. ● Peanuts – they provide some protein and crunchiness to the vada, you must roast them first to use in this recipe. ● Spices and herbs – to spice up the vada I have used minced fresh green chillies and ginger. Coriander adds freshness and flavours. ● Sugar – I have used powdered sugar, powdered sugar do not release any water. I made powdered sugar at home just by grinding regular sugar in a coffee grinder. ● Lemon juice – freshly squeezed lemon juice works best. ● Salt – I have used rock salt known as Sindhav mithu or Sendha Namak as we prepared these for fasting. Use regular salt if not making for fasting. ● Oil or ghee for deep frying

How to make Sabudana Vada

How to prevent Sabudana vada breaking in hot oil

There could be various reasons behind the vada mixture having moisture which is what causes the vada to break up in oil. 7. Fry in hot oil. 8. Fry until they turn medium brown all over and crispy.

Non-fried Sago Vada

Have you not eaten these moreish vada before? I suggest you should try deep-fried ones to taste their original. Although they taste excellent many like to avoid fried for various reasons The answer is rather disappointing, although this vada often labelled as light and healthy. The truth is they are not. This vada consists of tapioca and potato which are full of carbs and on top of that deep-fried, they are loaded with empty calories and should only be consumed occasionally. You can shallow fry in a non-stick pan with less amount of oil. Use Indian style Panniyaram or Japanese Takoyaki grill pan. Bake in the oven. Air fry it in the air fryer. What can I use instead of regular potatoes? You may use sweet potato if you like, just steam, mash and add it but skip the sugar.

How to make Sabudana Vada Chutney?

This chutney easy and straight forward recipe, just combine mild plain thick yogurt with Green Mint and Coriander Chutney, mix well and serve with vada. Storage These vada best taste hot, but if any leftover you can freeze them too. Place them on a serving tray and leave it in the freezer to freeze. Once they freeze, put them in an airtight container and keep it in the freezer for a couple of months. Defrost thoroughly and reheat in the oven before consuming. Make Farali Sabudana Vada Chaat using leftover Sabudana Vada.