January 24, 2012

Sabudana Vada (Tapioca pearls fried tikkis)

This year we, I mean the Seattle, had a record snow. Schools were closed, roads were slippery, going anywhere was just risky. But snow in Seattle is like a rainbow in a rain. It lasts only for a while but makes the green world look entirely different and beautiful.

The point is there was no chance we can go for grocery and the question was what to do. No green veggies at home and got bored potatoes. Daals and pulses do not appeal the taste buds in cold winters.
When I ran out of all the options, there was this Sabudana Vada which I know how to make and does not need any special ingredient.


Serves 2 or makes 12 - 15 Vadas

Tapioca pearls (Sabudana) - 1 Cup
Peanuts - roasted and crushed - Handful
Green Chili paste - per taste
Potato - 1 Small, Boiled and Smashed - (optional)
Lime juice - per taste
Salt - per taste
Sugar - per taste
Coriander - 2 tbsp, chopped
Cumin seeds - 2 tsp
Oil - for frying
Milk - 1-2 tbsp
Coriander + Cumin seeds powder - 2 - 3 tsp


1. Soak sabudana  in only enough water for 3-4 hours. There should not be any excess amount of water.

2. Now add crushed peanuts, salt, sugar, coriander + cumin seeds powder to the sabudana and mix.

3. Heat 3 tbsp oil in a large shallow skillet and then add cumin seeds to it. Once they sizzle add green chili paste and mix immediately.

4. Quickly add the sabudana mixture to this and mix for 2-3 minutes. Add 1 tbsp of milk, lime juice as per taste and mix again. Lid it and let it cook for 5-6 minutes on lower to medium flame.

5. Open the lid and mix the sabudana again. Adjust salt, sugar, and lime juice. Its hard to adjust the green chili now and hence you should be careful when you add it in the first place.

6. Add coriander and this makes the Sabudana Khichdi.

7. To make sabudana vadas we will add the boiled and smashed potatoes to this mixture. This will keep the vadas intact and help in binding.

8. Take a little mixture in hand and make tikkis of it.

9. Heat oil in a pan and then fry the tikkis. Serve with tomato ketchup, or a simple dahi (yogurt) raita.

10. To make this raita, add generous amount of sugar and little salt to plain yogurt. Mix it well to get dropping consistency. Add a seasoning of oil , mustard seeds and cumin seeds to it. Mix and serve with sabudana vadas.


Another simple way to make vadas is to skip the khichdi step. Add green chili paste and lime

This year's Snowman :) :)


  1. Incredible super crispy vadas, simply makes me drool..

  2. Looks good.
    For some unknown reason, my sabudana vadas NEVER came out right.
    Either the sago soaked too long & puffed, then separated in oil.
    Or the vada absorbed soooo much oil I had to stop frying any further & throw them away.
    Or they didn't turn out crispy.
    May be I should try a different recipe!

  3. Sabudana vadas look crisp and delicious..

  4. Delicious and mouthwatering sabudana vadas.

    Hamaree Rasoi

  5. Wow!!! 1st time here.. You've got some unbelievably amazing food photographs! :)
    Kavi (Edible Entertainment)
    Ongoing Event:(Kid's Delight - Something Sweet)

  6. Yumm-made n done nicely.Luv the appetizing clicks

  7. Delicious vada. I love this crispy vadas

  8. This effectively eliminates the need for complex formulations of flours, starches and hydrocolloids commonly used in Gluten-Free Flour products.


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