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Sabudana Vada (Tapioca Fritters) – Fasting Recipe
This is basically a fasting recipe in India. Other than that sabudana vada is a delicious appetizer and very good food for kids also. Sabudana or tapioca pearls is rich in starch and hence good for kids and toddlers for weight gain.
Read my sabudana kheer recipe which is another good food for toddlers.
Benefits of Sabudana
Sabudana or tapioca pearl is a high carb food. It’s free from common allergens. This is gluten-free and grain-free.
So it won’t cause problem to people with celiac disease, gluten sensitivity, and nut sensitivity. It is a source of energy that also supports weight gain and that is why this is one good food for babies and toddlers.
It has a good amount of iron, calcium, manganese, and folate. This makes sabudana superfood for kids and toddlers.
Sabudana for Indian Fasting Recipe
India is a place of spiritual significance and hence there are different culture and custom. Fasting is a sign of devotion and our faith on God and the rituals. Many people observe fasting on different days of week.
And apart from these week days, there are many other fasting we observe in India like Navratri, Shivratri, Janmashtami, Sankashti etc etc.
There are many such days when people refrain from eating any food other than satvik food (no grains, no onion no garlic). Very few foods are allowed. Sabudana is one of those foods. This is heavy and keeps you full for longer.
What is sabudana?
Sabudana or sago is known as tapioca or tapioca pearls in English. This is a starch extracted from the cassava plant. It’s a staple food for tropical regions. This is a pure source of carbohydrate and gives an energy boost. Tapioca pearl is a popular food across the globe. This is gluten free and makes a great alternative to make gluten free flour and a replacement to regular wheat flour.
How to use tapioca?
Tapioca pearl is used in many food items. In Indian food, we make sabudana khichdi, thalipeeth sweet pudding, and crunchy fritters. This is precisely a fasting food item in India. The flour is used more commonly in South America, West Indies as a replacement to normal wheat flour. Those who are gluten allergic can also make flatbreads out of this gluten-free tapioca flour. Similarly, bubble tea is an authentic Taiwanese drink popular as Pearl Milk Tea. Read more about Tapioca Nutrition here.
Who should avoid consumption of Tapioca?
Since this is a high carbohydrate and starchy food, this is not good for diabetes patients to consume this sabudana or sago or tapioca too much. Also, those who are on weight loss target shall avoid this high starch food.
How to make sabudana vada?
Sabudana vada is really easy to make and takes only few minutes to make this. It requires very few ingredients and makes yummy crispy yet soft vadas.
Step I – Preparation:
1. Soak Tapioca pearl or sabudana: Soak Sabudana for 4 – 6 hrs minimum or overnight. Then transfer to a colander to drain out excess water left in it. Let it air dry for 15 – 20 minutes to reduce the excess moisture in it.
2. Boil Potatoes: Boil potatoes and cool it completely. Otherwise, the hot potatoes will make the mixture sticky which may not bind properly with sabudana and will break while frying.
3. Roasted Peanuts: Dry roast peanuts stirring continuously. Once roasted and fragrant, remove from pan and transfer to a dry plate. Let it cool for 15 minutes. Then coarsely grind this using mortar pestle or rolling pin and board, or in mixer grinder.
Step II – Assemble and Shape
1. Assemble: Take a large bowl. Add boiled and mashed potatoes. And add all other ingredients. Mix all ingredients properly making a dough-like structure. Then take a lemon sized roundel and try to shape it like a disc with greased palms.
The discs are a little thicker in the center as we will press the roundel lightly with the palms. This way it will stick properly and will not break. You can make small round balls also. Make sure it has no cracks and it’s not breaking while shaping.
2. Deep Fry: Heat oil. Then drop the sabudana vada one by one. Make in a batch of 5 – 6 vada or depending on the size of vada or fritters. Don’t overcrowd the pan or kadhai.
Tips for making perfect sabudana vada:
- Soak sabudana for 6 hours and then remove all water. It swells up to double in size.
- Transfer to a colander and air dry for 10 – 15 minutes at least. Otherwise, it may not bind well and break inside the oil while frying.
- Don’t add more potatoes. Take proportionally.
- Use only rock salt if making for fasting days.
- Remove the ingredient that you don’t eat during fasting (e.g. green chili, coriander leaves, cumin seeds, etc.).
- Crushed roasted peanuts can be used but it’s not compulsory. If you are allergic to nuts, skip peanuts.
- If you want to pan-fry, flatten the roundels evenly to a disc. However, this vada tastes great when deep-fried.
Lastly, those who are looking for low carb food, this is a complete no for them as it’s a high carb snack and over-eating will add to weight gain. But you can make this sabudana vada on special occasions or on fasting days. And limit intake. 😉
Also, read other similar posts: sabudana khichdi, sabudana kheer/ pudding, kuttu patties, kuttu pakora/chips, aloo jeera, samvat khichdi, lauki halwa, apple halwa, sweet raita. Or read my fasting day recipes collection on the blog.
Recipe Card for Sabudana Vada
Sabudana Vada For Fasting
Ingredients
- 1 cup Sabudana
- 2 medium Potatoes
- 2 Green Chilli
- 1 tbsp Coriander leaves
- 1/2 tsp Rock Salt
- 1 cup Refined Oil
Instructions
- Wash and soak sabudana for 5 – 6 hrs. Drain out water and air dry on a clean plate. Dry for 30 minutes to 1 hr.
- Boil potatoes for 5 whistles or till completely boiled. For better results boil them well in advance and cool before adding to other ingredients. It will help in binding properly.
- Once cold, mash the potatoes completely and keep aside.
- In a mixing bowl mix all ingredients and mix them well. Divide into equal size balls.
- Give them shape of patties by pressing lightly with palms. Press the edges also.
- Heat oil in a deep frying pan. Put the vada into hot oil one by one without overcrowding.
- And deep fry till both ends are crisp and light brown in color.
- Serve them with curd or tea as snacks.
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