Low Fat Sabudana Vada ~ with Fortune Rice Bran Oil

There. Another recipe. I'm addicted to cooking. And with the BlogAdda's contest promising some amazing prizes, I couldn't stop myself from posting another recipe. This is a healthier version of the traditional Sabudana Vada which is deep fried. Since the idea is to make a healthy & tasty treat, nothing fits the theme better than this Vada.

Sabudana Vada Recipe

Recipe type: Appetiser

Cuisine: Maharashtrian

Prep time:  1 hour

Cook time:  20 mins

Total time:  1 hour 20 mins

Serves: 20 -25 medium Vadas

 

Ingredients

• 1 cup / 6 oz Sabudana (Pearl Tapioca)
• 2 medium Potatoes, boiled and mashed
• ½ cup Peanuts
• 2 tsp Cumin
• 2-3 Green chillies, or per taste, finely chopped
• Pinch of Sugar
• 1 tsp Lemon juice, or as per taste
• 2 tsp Salt (to taste)
• 2 TBsp Cilantro leaves, finely chopped
• 1 tsp minced Garlic (optional)
• 2-3 tsp Rice flour, (optional)
• ½ cup Breadcrumbs (optional, adds crispy texture while shallow frying)
• Fortune Rice Bran Oil (to deep fry or shallow fry)

Instructions

For the Pearl Tapioca / Sabudana – Soak the Sago/ Sabudana/ Pearl Tapioca in water for until the tapioca has absorbed the water and looks plumped up. Depending upon the size & quality of the Sabudana, the soaking time would vary. While the tiny ones could take anywhere between 15 minutes to one hour. Some may take even 4-6 hours. You could soak them in warm water to accelerate the process. When it comes to ‘how long you should soak your Sabudana’; the answer is ‘trial & error – as long as it takes for the Sabudana to soften and plump up. I used the smaller kind and soaked mine in warm water for one hour. At the end, I could press the pearls with my fingers to mash it up.

 

Next -

1. Drain the pearls. Make sure all the water is drained out. Hang it in a sieve for 10 minutes to be sure
2. Add the Sabudana to a mixing bowl. You can mash the pearls roughly with your hand.
3. Meanwhile, cook your potatoes. They should be soft and yet have a bite to them.
4. Also dry roast the peanuts for 4-6 minutes or until it browns a bit & leaves a nice aroma. (with or without the skin). You could powder them or just roughly break them with your mortar & pestle.
5. Add the cooked potatoes (mashed roughly) to the pearls & mix both of them well.
6. Add the chopped / ground peanuts, coriander, green chilli, ginger, cumin seeds, a splash of lemon juice & minced garlic (optional)
7. Season with salt. Mix well and taste the mixture.
8. If you’re going to DEEP FRY the vadas, then this is it. But if you’re going to shallow fry, I suggest you add some rice flour & breadcrumbs for the crispy texture.
9. Mix well & chill it for 30 minutes for it to set.
10. Take a small part of the mixture & make a ball out of it. Slightly flatten it out. Make such patties and set aside.
11. Heat oil in a (non stick) pan and add the Vada one by one. Don’t overcrowd the pan. Let it cook on LOW flame for 6-8 minutes until it is crispy & golden brown. Flip and continue to cook for another 6-8 minutes or until crispy.
12. OR heat enough oil in a deep pan & deep fry the patties
13. Serve with tomato ketchup or any chutney of your choice.

 

That's it! Enjoy!

This post is a part of Healthy & Tasty Recipe Contest with Fortune Rice Bran Health Oil & BlogAdda.com