How To Make Sabudana Vada Crispy

Ingredients

To make sabudana vada, you need the following ingredients: 1 cup sabudana, 1 potato, 1 teaspoon cumin seeds, 1 teaspoon finely chopped ginger, 2 green chillies, 1 teaspoon chopped coriander leaves, 3 tablespoons oil, salt to taste and few curry leaves.

Instructions

First, you need to soak the sabudana in a bowl of water for 2 to 3 hours. Once the sabudana has absorbed the water and become soft, drain out the excess water. You can then mash the potato and add it to the sabudana. Now add the cumin seeds, ginger, green chillies, coriander leaves, salt and curry leaves to the sabudana-potato mixture. Mix all the ingredients together until everything is well incorporated. Once the mixture is ready, shape it into small patties or balls. Heat the oil in a pan and then add the patties to the oil. Fry them on a low flame until they turn golden brown and crispy. Serve hot with chutney or ketchup.

Nutrition

Sabudana vada is a popular Indian snack that is made using tapioca pearls, potatoes, and various spices. It is high in carbohydrates, providing over 80% of the recommended daily intake. It is also a good source of dietary fiber, protein and fat. It is also a good source of vitamins and minerals, such as Vitamin B6, Vitamin C, magnesium, and potassium. Sabudana vada is a tasty and nutritious snack that is perfect for any time of the day.

Serving Suggestions

Sabudana vada is best served hot with a side of chutney or ketchup. It can be enjoyed as a snack or as a light meal. It is also a great party food item, as it can be made ahead of time and then easily fried in batches when ready to be served. Sabudana vada can also be served with yogurt or raita for a more complete meal.

Tips

When frying the patties, make sure to fry them on a low flame and not rush it. This will help the patties to cook evenly and become crispy. It is also important to not overcrowd the pan, as this will lower the temperature of the oil and prevent the patties from getting crispy. Lastly, make sure to drain the excess oil after frying the patties to ensure that they stay crisp for longer.