Instant Sabudana Vada Recipe

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Instant Sabudana vada is a delightful Indian snack made using tapioca pearls, also known as Sabudana. These Vadas are commonly consumed during religious festivals and fasts, as they are considered a preferred dish for auspicious occasions.

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Sabudana vada is a versatile dish that can be enjoyed as a breakfast item, evening snack, or even as a part of a main course. The combination of crispy texture and a burst of flavors makes it a favorite among people of all ages.

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About Instant Sabudana Vada Recipe :

Instead of soaking the Sabudana, we will utilize other techniques to achieve the desired texture. One of the key steps is roasting the Sabudana before incorporating it into the vada mixture.

In this alternative method, we will guide you through a detailed process to make Sabudana vada without soaking.

This quick and convenient approach ensures that you can prepare these crispy and flavorful Vadas in a shorter period.

By following the step-by-step instructions in this recipe, you can achieve the same satisfying results as traditional Sabudana vada, even without the soaking process.

Ingredients:

1 cup Sabudana (Sago)
1/2 cup peanut
2 large chopped potatoes
3-4 green chili
2 inch ginger
1 tsp black paper powder
1 tsp roasted cumin powder
1/2 cup coriander leaves
1 lemon juice
Pinch of sugar
Salt to taste
Water as required
Oil for frying

How to make Sabudana Vada without soaking?

Firstly, Take 1 cup of Sabudana in a colander and rinse them under running water.

Gently rub the pearls between your fingers while rinsing to remove any starch.

Now, dry roast the Sabudana for 2 to 3 minutes on medium flame. Then remove it and set it aside to cool on a plate.

Then put 1/2 cup peanut in the same pan and roast that too for 2 to 3 minutes. Then let it cool down and remove the skin from it.

Transfer Sabudana into a mixer jar and grind it. Take it out in a bowl.

Then put roasted peanuts in a mixer jar and grind them. And take it out in the same bowl as well.

After that, put 2 large chopped potatoes, 3-4 green chilies, and 2 inch ginger in a mixer jar. Grind it and make a paste.

Put this paste in the same bowl as well.

In a mixing bowl, combine add 1 tsp black paper powder, 1 tsp roasted cumin powder, 1/2 cup coriander leaves, 1 lemon juice, a pinch of sugar, and salt to taste.

Mix everything well by adding water as per requirement. Then keep this mixture to rest for 3 to 5 minutes.

After that, divide the mixture into small portions and shape them into round patties. You can wet your hands with water to prevent sticking.

Make sure to press the mixture firmly to avoid any cracks while frying.

Heat oil in a deep frying pan or kadhai over medium heat.

Once the oil is hot, carefully slide the shaped Vadas into the oil. Fry them until they turn golden brown and crispy on both sides. Flip them gently to ensure even frying.

Once finished, use a slotted spoon to remove the Vadas from the oil and set them on a paper towel to absorb any extra oil.

Your Instant Sabudana Vada is now ready to be served.

Serve them hot with mint chutney, tamarind chutney, or yogurt.

Tips to make the perfect Sabudana Vada

You can also add some grated coconut or finely chopped onions for added flavor and texture.

Adjust the spiciness according to your taste preferences by adding more or fewer green chilies.

While mixing the ingredients, ensure that the vada mixture has a firm consistency. It should be easy to shape into patties without crumbling.

If you are avoiding deep-frying, you can try shallow frying the Vadas in a non-stick pan with minimal oil.

Sabudana Vadas are best enjoyed when served hot.

Leftover Vadas can be stored in an airtight container and reheated in an oven or air fryer for a crispy texture.

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Frequently Asked Questions (FAQs)

What are the alternatives to deep-frying the Vadas?

If you prefer a healthier alternative to deep-frying, you can try baking the Vadas in the oven. Preheat the oven to 375°F (190°C) and brush the Vadas with a little oil. Place them on a baking sheet and bake for 15-20 minutes, flipping them halfway through for even browning.

Can I make instant Sabudana vada without potatoes?

Yes, you can make Sabudana vada without potatoes. Instead, you can use boiled and mashed sweet potatoes or raw bananas as a binding agent. The taste and texture may vary slightly, but it will still be delicious.

How can I make the Vadas extra crispy?

To make the Vadas extra crispy, you can add a tablespoon of rice flour or cornstarch to the mixture. These ingredients enhance the crunchiness of the Vadas and give them a golden texture.

Can I store the leftover Vadas?

Yes, you can store the leftover Vadas in an airtight container in the refrigerator for up to 2-3 days. Before consuming them, you can reheat them in a preheated oven or in a microwave for a few seconds to restore their crispiness.

Can I freeze the Vadas?

Yes, you can freeze the Vadas for future use. After shaping the Vadas, place them on a baking sheet lined with parchment paper and freeze them until firm. Once frozen, transfer the Vadas to a freezer-safe bag or container. They can be stored in the freezer for up to a month. When ready to use, thaw them in the refrigerator and follow the frying or baking instructions.

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