This post is also available in: Hindi
Light, fluffy and tasty, sabudana vada is a popular dish from west and south India that is had as breakfast or evening snack. The dish is more popular as a snack during religious fasts for people who give up grains and salt.
Sabudana or Tapioca Sago is a processed agricultural product made from “Tapioca root” also known as Cassava. It closely resembles Sago Palm. Each ball is about 2mm in diameter, white and opaque. But the moment you soak it in water, the balls absorb and swell to almost double their size.
These days there are two types of Sabudana available in the market – the small and the big size. While the big size is what Sabudana always was, the smaller one is just about 1 mm in diameter. Both taste exactly the same but there is a difference how you use them.
With big sabudana: Soak the sabudana overnight with just half cm water over the Sabudana level. Before you do this, wash the sabudana thoroughly.
With small sabudana: This is more of the ‘instant’ sabudana and does not need a long duration of soaking. In fact if you soak it right after you wake up, you can make your dish after a couple of hours. Also, you don’t need to completly soak it in water. You can wash it thoroughly, strain it and set aside.
In both cases, be sure to leave the soaked sabudana in a cool place. During summers, it is best to soak it early in the morning.
Another hack with Sabudana that I learned over time was how to make instant sabudana khichdi. If you don’t have sabudana soaked overnight but have an urge for khichdi what can you do? Well, there’s a way out. Wash the sabudana thoroughly. After this, soak it in slightly warm-to-hot water for an hour. You’ll get the same effect.
As versatile as it is, sabudana is used to make a number of dishes like khichdi, vada and kheer, all of which are consumed during ‘vrat’ or ‘upwaas’.
Variation: Vrat food requires that you add no salt to it. To keep things favourable to the palette, you can add a mashed banana to the final vada mix just before you deep fry it. To replace the salt, you can also use a spoon of sugar which gives a wonderful taste. Also try your hand at sabudana laddoos or sabudana pakoras which are perfect for a rainy day.
- 2 cups Sabudana
- 2 Potatoes Boiled
- Salt to taste
- 1/2 tsp Red Chilli Powder
- 1 Green Chilli Chopped
- 1 tbsp Khus Khus
- 1/2 tsp Ginger Garlic Paste
- 1 tsp Green Coriander Leaves Chopped
Wash and soak the Sabudana overnight.
Keep the water level 2 cm above the Sabudana.
Next morning, they will be soft.
Keep in a strainer so that they dry a little bit.
Mash the boiled potatoes.
In a big plate, take the Potatoes, Sabudana, Salt, Red chilli powder, green chilli, ginger garlic paste, khus khus, coriander leaves.
Mix it well.
Make small balls and flatten in oval or round shape.
Heat oil for deep frying.
Fry each wada until it turns golden brown.
Alternately, they can also be shallow fried on a non-stick pan.
Serve hot with mint chutney.
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