Ingredients with Measurements:
- 1 cup sabudana (tapioca pearls)
- 2 medium-sized onions, finely chopped
- 2 green chillies, finely chopped
- 1/2 cup roasted peanuts, coarsely ground
- 1/4 cup chopped coriander leaves
- 1 tsp cumin seeds
- Salt to taste
- Oil for deep frying
Special equipment needed:
- None
Step-by-step instructions:
1. Rinse the sabudana in water and soak it in enough water to cover it for 4-5 hours or overnight.
2. Drain the excess water from the sabudana and transfer it to a mixing bowl.
3. Add the finely chopped onions, green chillies, coarsely ground peanuts, chopped coriander leaves, cumin seeds, and salt to the mixing bowl. Mix well.
4. Heat oil in a deep frying pan.
5. Take a small portion of the mixture in your hand and shape it into a ball. Flatten it slightly to form a vada shape.
6. Gently slide the vada into the hot oil and fry until it turns golden brown.
7. Remove the vada from the oil and place it on a paper towel to remove excess oil.
8. Repeat the process with the remaining mixture.
- Time:
Preparation time: 5 hours (for soaking the sabudana) + 20 minutes
- Cooking time: 15-20 minutes
Temperature:
- Oil for deep frying: 180°C
Serving size:
- This recipe makes approximately 12 vadas.
Nutritional information:
- Calories: 160 kcal
- Fat: 10 g
- Carbohydrates: 15 g
- Protein: 3 g
Substitutions for ingredients:
- Roasted peanuts can be substituted with roasted cashews or almonds.
- Cumin seeds can be substituted with carom seeds (ajwain).
Variations:
- Instead of onions, grated potatoes can be added to the mixture.
- Instead of green chillies, red chilli powder can be added to the mixture.
Tips and tricks:
- Make sure to soak the sabudana for at least 4-5 hours or overnight to ensure that it becomes soft and plump.
- Use a non-stick frying pan to reduce the amount of oil needed for frying.
- Do not overcrowd the frying pan as it will result in uneven cooking.
Storage instructions:
- The vadas can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- The vadas can be reheated in a preheated oven at 180°C for 5-7 minutes or in a microwave for 1-2 minutes.
Presentation ideas:
- Serve the vadas hot with mint chutney or tamarind chutney on the side.
Garnishes:
- Garnish the vadas with chopped coriander leaves.
Pairings:
- Onion sabudana vada pairs well with masala chai or coffee.
Suggested side dishes:
- Serve the vadas with a side of yogurt or raita.
Troubleshooting advice:
- If the vadas are breaking apart while frying, add a tablespoon of rice flour to the mixture to bind it together.
Food safety advice:
- Make sure to wash your hands thoroughly before handling the ingredients.
- Use fresh ingredients and make sure to cook the vadas thoroughly to avoid foodborne illness.
Food history:
- Sabudana vada is a popular snack in Maharashtra, India. It is usually consumed during fasting days.
Flavor profiles:
- Onion sabudana vada has a crispy exterior and a soft, chewy interior. It has a nutty and slightly spicy flavor.
Serving suggestions:
- Serve the vadas as a snack or appetizer.
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Region: Indian