Fried Sabudana

Sabudana Patties Fried

Sabudana Wada/Vadde

I was recently introduced to Sabudana Wada, by my friend, Chhaya. I was intrigued that Tapioca could be transformed into a savory patty, as I only knew of Tapioca as a dessert. I had to try it. I followed Chhaya's recipe and my husband's response, when I served him these wadas/vaddes, was, “absolutely delicious”!!

photo

Chhaya Shah

Chhaya also makes tapioca with potatoes. This dish, also very delicious, is called Sabudana Kitchri. Both these savory Tapioca dishes make excellent starters. Since my husband enjoys the vaddes so much, I make it at least once a week. I now also add a pinch of turmeric, since this spice has so many medicinal benefits.

With her expertise at cooking, Chhaya does not usually measure the ingredients that she uses. She kindly took the time to note the amounts that she uses & shared this with me. I was able to follow the steps and present it as a recipe for everyone to enjoy.

Do try this easy, yet delicious starter. Here are the details.

Ingredients

  • 1 cup sabudana/tapioca
  • 1 cup water
  • 1 teaspoon salt
  • ¼ tsp turmeric powder, (optional)
  • 1 tsp. cumin powder
  • ¼ cup crushed peanuts
  • ¼ cup chopped cilantro/coriander leaves/dhania
  • 2 finely sliced green chilies
  • 2 teaspoons of lemon juice
  • Canola oil for deep frying

Method

  • Rinse Sabudana. Add 1 cup of water & let it soak for at least 8 hours. Toss after a few hours so all sides absorb water
  • Wash coriander leaves and chilies. Chop finely
  • Roast peanuts or use the store bought variety & crush with a mortar and pestle or any method you prefer
  • The sabudana should be soft and have no liquid. Use your hands and form a soft dough
  • Add the rest of the ingredients except oil
  • Taste for salt and form into flat round shapes. I like to poke a hole in the center of each piece as it helps to fry the dough evenly
  • Heat oil in a pan on a medium to high heat. Add patties slowly
  • It will begin to sizzle. Allow a few minutes to cool and then turn to fry the other side
  • When the vaddes are a slight off-white color, with some visible specks of a tinge of golden color it should be done. Remove from oil and place on paper towels to absorb the excess oil
  • It is best served hot, alongside sauces

sabudana being fried

Sabudana patties being friend

Sabudana shaped, ready to be fried

Sabudana Patties Ready to be Fried

Sabudana dough being kneaded, then spiced & shaped for frying

Sabudana being kneaded before being shaped into patties for frying

Sabudana after being soaked

Sabudana after being soaked

Sabudana/ Tapioca in its original state, unsoaked

Sabudana/Tapioca in it's orginal state, unsoaked


For other recipes by Chhaya check:
Sautéed Bell Peppers with Chickpea Flour

Poha Cutlets

Sabudana Kitchadi/Savory, Spiced Tapioca

If you have any questions or would like to add a recipe of your own, email me, Nirmala, at email address.
I will be happy to help in any way I can. The site will be regularly updated with tasty recipes, hints and tips. You can also reach me at Contact

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