Sabudana vada, also known as just sago vada', is a traditional deep-fried snack from Maharashtra, India. Made with tapioca pearls, it's crispy, savory, and best when served fresh. This snack can be served alone or with spicy green chutney or tomato ketchup. This vada is also a perfect accompaniment for a party or any type of gathering.
Sabudana Vada: Indian Fried Dumplings [Vegan, Gluten-Free]
- 1 cup tapioca pearls
- 1 large potato
- 1-inch piece ginger, grated
- 2-3 green chilis, to taste
- 1 teaspoon red chili powder
- 3 tablespoons rice flour
- 1/4 teaspoon asafoetida, garlic powder, or onion powder
- 7 coriander leaves, chopped
- 1/2 teaspoon chat masala
- Salt, to taste
- Oil, for frying
- Soak the tapioca pearls in water for 2-3 hours. Drain any excess water from them and set aside.
- Peel the potato and then grate them. Squeeze the grated potato to remove any moisture and transfer to a bowl.
- Add the tapioca pearls, ginger, chopped green chilis, salt, red chili powder, asafoetida/garlic powder/onion powder, coriander leaves, and chat masala, and mix well.
- Now, add the rice flour and mix well. The mixture is now ready.
- Heat oil for frying. See that at least 40 percent of the pan is covered with oil.
- Make small balls out of the mixture and flatten them with the palm of your hand. Set aside.
- Once the oil is hot, fry the flattened pieces on medium to medium-high heat, until they become crispy and golden brown on both the sides.
- Transfer the vada to paper towel to absorb any excess oil. Repeat the process for remaining mixture.
- The sabudana vada is now ready. Serve hot.