This is my take on the traditional Sabudana Vada. These sabudana vada with methi are crunchy on the outside and puffy inside. It has the goodness of fresh fenugreek leaves which gives a lovely aroma. It is the perfect Vegetarian snack and is very common during Navratri Celebration. Don’t forget to pair it with a cup of Masala Chai!
What is Sabudana ?
Sabudana also refers to as sago are which are prepared from pith of sag tree. These are tiny spherical pearls. In its dried form, its hard tiny white opaque pearls. Once you soak the sabudana, it softens, swells almost double the size. On cooking it gets translucent and starchy.
Sabudana is a very popular ingredients used during Navratri Celebration to prepare pilaf, fritters and even desserts.
How to make Sabudana Vada with Methi (Fenugreek Leaves)
It’s a very simple straight forward recipe.
- Sabudana/ Sago: You have to soak the Sabudana for few hours until the pearls volumes in size, looks translucence and softens. It’s ready when you can crush the sabudana between your fingers easily.
- Finely chop the fresh fenugreek leaves. If you absolutely cannot find it, try using the dried ones. Alternatively, you can use any other herbs you like!
- Mash the boiled potatoes and add in a bowl along with hydrated sabudana and methi leaves. Potato works as a binder to form the vada (round dumplings)
- Also add the desiccated coconut, the sweetness helps adding a mild sweetness that balances beautifully with the bitterness of the fenugreek leaves.
- Spice: These vadas are very mildly spiced with just Coriander powder and Chili powder.
While preparing the sabudana vada with methi just make sure not to over mix. Just keep it delicate and shape it very lightly or else, it will taste dense instead of being airy light. Also make sure to keep the oil in medium heat when deep frying the Sabudana vadas.
How to re-heat Sabudana Vada?
Do not microwave these crunchy fritters as it will only turn soggy. Instead preheat the oven to 400 F and place the fried fritter in the middle rack layers on a cookie wire rack and bake for 7 minutes. It goes back to crispy and crunchy.
Sabudana Vada is one of the most preferred choice of snack especially during rainy days. Monsoon season in India is synonymous with crispy, deep fried deliciousness! It’s our guilty pleasure to deal with heavy showers and the damp feeling. The combination of piping hot fritters with a cup of warm coffee or tea is the most satisfying thing for me. Especially, when you cuddled up on the couch, watching your boys cracking puzzles and raindrops dipping on the window pane!
I have never liked anything that tastes bitter but the earthy, mild bitter taste of fresh fenugreek leaves is always welcoming to my palate. We use it a lot while cooking meat, potatoes, lentils and fritters. On cooking the fenugreek leaves (methi) you will realize that the mild bitterness of the fresh leaves turns into beautiful flavor and taste.
Sabudana Vada with Methi
- 1 cup tapioca pearls soaked for 1½ hours
- 1 medium size potato boiled and mashed
- 1 cup fresh fenugreek leaves very finely chopped
- ¼ cup desiccated coconut flakes
- ½ teaspoon coriander powder
- ½ teaspoon chili powder
- oil for deep frying
- Drain the soaked tapioca pearls and put them in a bowl. Add rest of the ingredients to the bowl and give it a mix. Then, form tiny round shaped nuggets. If you are finding it difficult to form the shape, add a little bit of all purpose flour or bread crumbs.
- Heat oil in a deep heavy bottom saucepan. Drop the poppers in the hot oil carefully and fry in medium heat until they’re golden brown. Make sure you don’t overcrowd the pan as you fry these poppers.
- Serve hot with a dipping of your choice.
- Depending on the size of the tapioca pearls, you might have to soak it for longer or shorter duration. Once the pearls get fluffed up, you can start making the poppers.
- As you deep fry the poppers, avoid turning them immediately as they are quite delicate and can break apart. Let it cook in medium heat for about a minute before you roll it over to the other side.