Farali sabudana(Tapioca) vada is eaten during fasting(upvas)in India. But I love them even on non fasting day with tea.
You can follow the video but it doesn’t show fasting version. I make this vada on even regular day with tea so I do add few more ingredients which can not be eaten while fasting so follow written recipe for fasting version.
Farali Sabudana Vada
Ingredients
- ½ Cup Sabudana (Tapioca pearl) (Soaked Overnight)
- 2 Small or one Medium Potatoes boiled , mashed(Aloo or bateta)
- 2-3 Green Chilies
- 1 Inch Piece of Ginger
- Rock Salt to taste)
- Sugar to taste
- 1 Tbsp Lemon Juice
- ½ Cup Raw Peanuts
- ¼ Cup Finely Chopped Coriander Leaves
- If your vadas break while frying , couple of tbsp arrow root powder can be added.
- Oil for Frying
Instructions
- Take a 1/2 cup of Sago/Tapioca in a container, add some water, lightly run your fingers through it to wash, and drain all the water. Sprinkle some water, cover and let it soak overnight or for at least 5 hours.
- Boil/Cook, peel, and mash Potatoes.
- Crush Ginger and Chilies to paste using very little water or chop them very fine.
- Coarse grind Peanut.
- In a mixing bowl, gather all ingredients except oil and mix well.
- Check for seasoning and adjust if necessary mainly salt.
- Take enough dough to make lime size of a ball and press it lightly to make a patty.
- Heat Oil and fry patties on medium high flame until golden brown flipping them occasionally.
- Drain excess oil on a paper towel for a minute or two.
- Best served hot with your favorite chutney, yogurt, or ketchup.
