Sabudana vada: Difference between revisions

Sabudana vada
Alternative names	Sabu vada
Place of origin	India
Region or state	Maharashtra
Main ingredients	Tapioca pearls (sabudana), potato, peanuts, ginger, green chili, baking powder, seasoning

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Sabudana vada, also called 'sabu vada', is a traditional deep-fried fritter from Maharashtra, India. It is made from tapioca pearls (sabudana), mashed potatoes, peanuts and spices.^[1] It is often served with a spicy green chutney along with hot chai and is best eaten fresh.^[2] In other parts of the country, Sabudana vada is the best option to have when fasting. It's usually eaten during religious festivals and during fast/vrat/upvaas, especially in Navratri vrats. Like all vadas, these are best eaten fresh. Sabudana vadas are crunchy and "melt in the mouth."^[3]

Preparation[edit | edit source]

The white tapioca pearls or sabudana are soaked in water for several hours to soften them. The softened sabudana is mixed with cooked mashed potatoes, roasted crushed peanuts and a few herbs and spices and seasoned with lemon juice, sugar and salt. Round patties are formed from this mix which are deep-fried.^[1]

Serving[edit | edit source]

During the monsoon season, it is popular to eat bhajias/pakoras (fried snack) with a cup of adrak chai (ginger tea). One such monsoon special crispy fried preparation is sabudana vada. Although it is deep fried, it is sumptuous and light. It is also eaten on days of fasting in Maharashtra e.g., Chaturthi etc.

Closeup of sabudana vada with chutney
Sabudana Vada With Yogurt-Cilantro Chutney
Sabudana Wada

References[edit | edit source]

↑ ^1.0 ^1.1 Amit, Dassana (25 February 2023). "Sabudana Vada Recipe (Traditional Fasting Recipe)". Dassana's Veg Recipes. Retrieved 23 December 2023.
↑ Khatan, Asha (February 2004). Epicure's Vegetarian Cuisines of India. Popular Prakashan. p. 68. ISBN 81-7991-119-5. Retrieved 9 February 2009.
↑ Kitchen, Chanchal's. "Sabudana vada". Archived from the original on 17 January 2021.

External links[edit | edit source]

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[:0-1] 1.0 ^1.1 Amit, Dassana (25 February 2023). "Sabudana Vada Recipe (Traditional Fasting Recipe)". Dassana's Veg Recipes. Retrieved 23 December 2023.

[2] Khatan, Asha (February 2004). Epicure's Vegetarian Cuisines of India. Popular Prakashan. p. 68. ISBN 81-7991-119-5. Retrieved 9 February 2009.

[3] Kitchen, Chanchal's. "Sabudana vada". Archived from the original on 17 January 2021.

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-'''Sabudana vada''', also called 'sabu vada', is a traditional deep fried [[fritter]] from [[Maharashtra]], [[India]]. It is often served with spicy green [[chutney]] and along with hot [[Masala chai|chai]] and is best eaten fresh.<ref>{{cite book|last=Khatan|first=Asha|title=Epicure's Vegetarian Cuisines of India  |publisher=Popular Prakashan|page=68|isbn=81-7991-119-5|url=https://books.google.com/books?id=Jsjy5ht2Xh8C&pg=PA68&dq=sabudana+wada&ei=HXCQSem_H4S6kQTc1cTIBQ|accessdate=2009-02-09}}</ref> In other parts of the country, Sabudana vada are the best option to have when fasting. It's usually during religious festivals and during fast/vrat/upvaas especially in Navratri vrats. Like all [[vada (food)|vada]]s, these are best eaten fresh. Sabudana vadas are crunchy and "melt in the mouth."{{citation needed|date=October 2016}}<ref>{{Cite web|last=Kitchen|first=Chanchal's|date=|title=Sabudana vada|url=https://chanchalskitchen.com/navratri-special-sabudana-vada/|url-status=live|archive-url=|archive-date=|access-date=|website=}}</ref>
+'''Sabudana vada''', also called 'sabu vada', is a traditional deep-fried [[fritter]] from [[Maharashtra]], [[India]]. It is made from [[Tapioca pearl|tapioca pearls]] (sabudana), mashed potatoes, peanuts and spices.<ref name=":0">{{Cite web |last=Amit |first=Dassana |date=2023-02-25 |title=Sabudana Vada Recipe (Traditional Fasting Recipe) |url=https://www.vegrecipesofindia.com/sabudana-vada-recipe-how-to-make-sabudana-vada-recipe/ |access-date=2023-12-23 |website=Dassana's Veg Recipes |language=en-US}}</ref> It is often served with a spicy green [[chutney]] along with hot [[Masala chai|chai]] and is best eaten fresh.<ref>{{cite book|last=Khatan|first=Asha|title=Epicure's Vegetarian Cuisines of India  |date=February 2004 |publisher=Popular Prakashan|page=68|isbn=81-7991-119-5|url=https://books.google.com/books?id=Jsjy5ht2Xh8C&dq=sabudana+wada&pg=PA68|accessdate=2009-02-09}}</ref> In other parts of the country, Sabudana vada is the best option to have when fasting. It's usually eaten during religious festivals and during fast/vrat/upvaas, especially in [[Navaratri|Navratri]] vrats. Like all [[vada (food)|vada]]s, these are best eaten fresh. Sabudana vadas are crunchy and "melt in the mouth."<ref>{{Cite web|last=Kitchen|first=Chanchal's|date=|title=Sabudana vada|url=https://chanchalskitchen.com/navratri-special-sabudana-vada/|archive-url=https://web.archive.org/web/20210117060720/https://chanchalskitchen.com/navratri-special-sabudana-vada/|archive-date=17 January 2021|access-date=|website=|url-status=dead}}</ref>
-==Preparation and recipe==
+== Preparation ==
-[[File:Sago Vada.jpg|thumb|200px|Sago vada images]]
+The white tapioca pearls or sabudana are soaked in water for several hours to soften them. The softened sabudana is mixed with cooked mashed potatoes, roasted crushed peanuts and a few herbs and spices and seasoned with lemon juice, sugar and salt. Round patties are formed from this mix which are deep-fried.<ref name=":0" />
-Methods of preparation are simple, but time-consuming, as the main ingredients used in preparation of Sabudana vada require some processing. For example, [[sabudana]] (tapioca pearls) the main constituent of vada, need to be soaked overnight; potatoes need to be boiled, peeled and then mashed; and peanuts need to be roasted and ground to a coarse powder after removing their husks. Additional ingredients of Sabudana Vada include: Red chili, Green chilies and Coriander leaves (finely chopped), salt and vegetable oil (for deep frying).
-;Recipe
-#. Soak sabudana overnight in a little water, just enough to cover the sabudana. Drain any excess water from the sabudana.
-#. Take roasted peanuts and remove the husk. Grind the peanuts to a coarse powder, and add it to the sabudana. Add mashed potato along with red chilli powder, salt, green chillies & coriander (Finally chopped), and mix well.
-#. Make small balls with this mixture (a little smaller than a golf ball), flatten them a bit, and set aside.
-#. Fry these flattened pieces in the smoky hot oil, until they turn golden brown. The sabudana vadas are ready now.
-#. Serve the sabudana vadas plain or with ketchup, and a hot cup of tea or coffee.
 ==Serving==
-During the [[monsoon]] season, it is popular to eat [[bhajia]]s/[[pakora]]s (fried snack) with a cup of adrak chai (ginger tea). One such monsoon special crispy fried preparation is sabudana vada. Although it is [[deep fried]], it is sumptuous and light. It is also eaten on days of fasting in [[Maharashtra]] for e.g., [[Chaturthi]] etc.
+During the [[monsoon]] season, it is popular to eat [[bhajia]]s/[[pakora]]s (fried snack) with a cup of adrak chai (ginger tea). One such monsoon special crispy fried preparation is sabudana vada. Although it is [[deep fried]], it is sumptuous and light. It is also eaten on days of fasting in [[Maharashtra]] e.g., [[Chaturthi]] etc.
 <gallery align="left" widths="200px" heights="170px">
 File:Sabudana vada with chutney.JPG|Closeup of sabudana vada with chutney
-File:Sabudana Vada With Yogurt-Celantro Chutni.jpg|Sabudana Vada With Yogurt-Celantro Chutni
+File:Sabudana Vada With Yogurt-Celantro Chutni.jpg|Sabudana Vada With Yogurt-Cilantro Chutney
 File:Sabudana Wada.jpg|Sabudana Wada
 </gallery>
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 [[Category:Indian fast food]]
 [[Category:Fritters]]
-[[Category:Potato dishes]]
+[[Category:Fried potato]]
 [[Category:Cassava dishes]]
 {{India-cuisine-stub}}
-{{en-Wikipedia}}