"Sabudana Gajar Vada (Tapioca Pearls Carrot Fritters) served with Coconut Curd Chutney and Kadak Adraki Chai (Strong Ginger Tea)" ... Enjoy these delicious tasty Vadas piping hot straight from the kadai with your family and friends with any chutney or ketchup ... Yummilicious ...
** Sabudana Vada is a very famous vada/fritter most popular in Maharashtra State. Traditionally these are prepared with soaked and rested sabudana (tapiocal pearls) along with cooked-mashed potatoes and coarsely crushed roasted peanuts along with some spices. These tikki shaped vadas are deep fried and are a common snack prepared during fasting periods / upwas as dishes prepared with sabudana are allowed for consumption during the same. I have posted a few variations with my own mix and matches using these very versatile sabudanas that adapt themselves very well while added into any dishes. I have posted a similar one with addition of veggies to which I had given oats coating while frying. Today I have kept it simple with only grated carrots in addition as they are available in plenty being in season now. I have also prepared the same in Air Fryer of which I will make a separate post, though the recipe is same as I would like to keep a separate collection of Air fried dishes. Do check out on the same too, if you want to try them out in air fryer. I posting that post very next to this one.
** Here is my simple method of preparing “Sabudana Gajar Vada (Tapioca Pearls Carrot Fritters)” … My Style ….
** Preparing of Sabudana / Tapioca Pearls : Soak ½ cup of large sized variety of sabudana/tapioca pearls in a large bowl adding about 3-4 cups of water. Leave this covered aside for about 2 hours. Drain off the water completely and leave it aside to swell on its own for another 2-3 hours. You can prepare this in advance and keep it in the fridge and use as and when necessary. It remains good for 2-3 days. Sabudana should swell properly and look like small white pearls for you to get the best spongy effect. So soaking and resting period is very important. You may add in the sabudana directly but the effect will not be the same as the soaked one. Immediately cooked one;s will not give you the above softness sometimes. But you are free to choose whichever method that suits you.
** Soak 1 cup of "Sabudana/Tapioca Pearls" and prepare as mentioned above. Keep it ready aside.
** Pressure cook 3 large "Potatoes", mash them well so that there are no lumps.
** Peel off the outer skin and grate 2 medium sized "Carrots" and keep them ready aside.
** In a large bowl add the mashed potatoes, prepared sabudana, grated carrots and toss well. Now add to it 4-5 green chillies finely chopped, a handful of roasted, skinned and crushed peanuts, salt to taste, 8-10 chopped curry leaves, 1 tsp hing powder, ½ tsp jeera powder, ½ tsp coriander powder, ¼ tsp of fennel powder (Optional), ¼ tsp of amchur powder, ¼ cup chopped coriander leaves and combine well using kneading method.
** Knead well for a few minutes sprinkling some water only if needed. Try making them into balls and press them slightly flat like tikkies/vadas. If they break sprinkle some water and knead and it will be done. If still not able to, then you need to add in another small cooked and mashed potato (so always keep one extra handy if need be).
** Put the prepared mixture in fridge if you need to prepare it later, this also helps in giving good shape and I always keep it for an hour or so. Make into medium sized vadas/tikkies and keep them ready. Heat plenty of oil and deep fry in hot oil on medium flame till golden brown. Remove on an absorbent paper for the excess oil to drain off. Repeat with remaining vadas/tikkis.
** “Sabudana Gajar Vada (Tapioca Pearls Carrot Fritters)” is done and ready to be served. I served it with “Coconut Curd Chutney and Kadak Adraki Chai" of which I am sharing the link below. Always serve the Sabudana Vadas hot as they taste best then, though you can take them in your tiffin box too. You can serve it with any chutney of your choice too, children love to relish them with tomato ketchup.
** This is a very easy snack that of which mixture can be prepared even overnight and kept if you have some guests dropping by next day. All you need to do is remove it and shape into vadas/tikkies and fry them and serve them with a smile along with some stored snacks and tea or any other beverages. Do try this one out with addition of gajjar/carrots as it makes the snack healthier. This way you can ensure the children eat something healthy too.
** I am sharing a common link to “Sabudana Vada” prepared in various combinations below, please go through the link and choose that which you would love to try out too ….
** For the “Coconut Curd Chutney” Recipe, Please follow the link given below …
** I am sharing a common link to “Chutney” prepared in various combinations below, please go through the link and choose that which you would love to try out too ….
** For the “Strong Ginger Tea/Kadak Ginger Chai” Recipe, Please follow the link given below …
** An Earnest Request : There are many more recipes of different types in the blog. For all my Recipes, use the search option or the label section in the Blog. If you are still not able to find it or have a query, please leave a message in comment section or mail me the same. I will try my best to get back to you as soon as possible. Do try out various types of dishes included in the Blog and Enjoy them with your family and friends and do give me a feedback if possible.
** I am happy to inform you that I have also started a food group for by the name "KONKANI DELICACIES" which is over and year old, with about 19K strong members. It is a pleasure to inform that you will find in the group many more recipes posted by our expert members and you too can share some of your own. The link to the group is posted on the left side of the blog page. Do join us in our culinary journey. I strongly believe in Sharing and always endorse that "Sharing Is Caring" … Thank You ….
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