Sabudana vada recipe / How to make sabudana vada / Vrat recipes /gluten free & vegan recipes / Tapioca pearlsin detailed step by step photos. In India we tend to keep fast during Navratri, Ekadashi and many other religious days. So on those fasting days there are certain foods to be prohibited like onion, garlic, flour and many. Hence during those days people prefer sabudana dishes like sabudana khichdi or sabudana vada. These sabudana vada are easy to make, crispy, delicious and addictive too. You can serve them for evening snacks with ketchup or with chutney.- Wash the sabudana in running water till the starch in it completely washed away. Soak the sabudana overnight or atleast for 6 hours in 1:1 ratio of sabudana and water and press in your fingers it should smash easily- Take all the required ingredients- Add the peanuts to a blending jar and pulse it for 2-3 times- In a large mixing bowl add all the ingredients and squeeze lemon juice and mix it well- Take a small ball size and flatten in your palms make the patties and arrange it in plate meanwhile heat the oil for frying- Drop the prepared vada patties in hot oil and fry them in medium flame- Flip and fry on both the sides in medium flame and take it out once they turn golden.- Serve it hot with chutney, yogurt or ketchup
Wash the sabudana in running water till the starch in it completely washed away. Soak the sabudana overnight or atleast for 6 hours in 1:1 ratio of sabudana and water and press in your fingers it should smash easily
Take all the required ingredients
Add the peanuts to a blending jar and pulse it for 2-3 times
In a large mixing bowl add all the ingredients and squeeze lemon juice and mix it well
Take a small ball size and flatten in your palms make the patties and arrange it in plate meanwhile heat the oil for frying
Drop the prepared vada patties in hot oil and fry them in medium flame
Flip and fry on both the sides in medium flame and take it out once they turn golden.
Serve it hot with chutney, yogurt or ketchup
Notes
Make sure to soak the sabudana at least for 6 hours it has to smash easily in your fingers when you press them.Fry the vada in medium flame if you fry them in high flame vada browns from outside quickly and absorbs lots of oil You can skip sugar and adjust spices according to your taste
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