I almost forgot to write about this recipe. I made Sabudana vada last Sunday. The last time I made Sabudana Vada was 3 years ago in Bloomington. It was quick and easy affair, unlike the one I prepared Jalebis. It took 15 minutes for preparation and another 30 minutes for cooking.
Since it was my first time preparing this dish, I could not scale out all the ingredients well. This ended up being several vadas stockpiled into my fridge for a week. I would then eat them with dinner or take to a work as a snack
As always, thanks to VahChef for such an informative video recipe on this tasty dish. You don't need fancy items to start with. A potato, sabudana, salt, curry leaves, cumin seeds are some of the major ones you will need.
Unlike the video mentions, please do boil your potatoes before mixing them with sabudana. Otherwise the final product will still taste uncooked. Make sure to boil potatoes in a Pressure cooker for 20 minutes or until 1 whistle.
When you make a raw vadas, (Which will eventually go for deep fry) make sure they are firmly held and tight to the core. Loose vadas will get separated out when you put in the frying pan. This will ruin remaining oil around. So in summary, try to keep it reasonable dry, do not make it too wet or dry.
If you realize that you've added too much of a water to mixture, please add reasonable quantities of corn-flower or all purpose flour to increase dryness
Vadas prepared to deep fry. The shapes you see in the picture are still a uncooked combination of sabudana, potato and spices.
Vadas ready to fry v1.0
Vadas ready to eat. As you can see when they are properly cooked, they catch golden brown color from outside. Add 1 teaspoon of corn-flower if you want to make crispy wadas. (Pro tip - You can also add peanuts or cashew nuts to vadas. It will give them a nice flavor and taste)
I hope you enjoyed this post more than I enjoyed writing it. Let me know if you cook vadas on your own and do message me how they turn out to be.
If you have any question on cooking materials or preparation, don't hesitate to contact me through an email or comments section. I am looking forward to hear from you. Plus if you have any other food suggestions for me to cook, let me know.