Sweet potato sabudana vada recipe - crispy, fried pattice made with tapioca pearls and mashed sweet potatoes. It is vert lightly spiced.
Navratri is going to start very soon, so I have planned to share many recipes for vrat or fasting. This is 9 nights and 10 days festival. During this period many devotees of matarani observe the fast. This year I am not able to keep the vrat as I am away from the home. I am visiting Canada this time. But I have pre-planned and have made many recipes and took the photos for the blog.
During this vrat or fast, sabudana is the most common and popular ingredient. We can make many sabudana recipes.
In this sweet potato sabudana vada, very minimal spices are added. amchur and lemon juice both sour ingredients are used in this recipe. These two balance out the sweet taste of the sweet potatoes.
Procedure of making sweet potato sabudana vada and texture of it is same as the sabudana vada. Both are crispy from the outside and soft from the inside. But the ingredients used are different, so it makes the big difference in the taste.
Addition of crushed peanuts and sesame seeds provide nutty flavor. As a spicy ingredient, only chopped green chilies are added.
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Even though we have used very less spices, still these vadas taste fantastic. I do make Maharashtrian style traditional sabudana vada recipe too sometime.
Check out other snacks for vrat
Sweet potato tikki // Vrat ke chawal ki tikki // Sabudana pakoda // Farali batata vada
How to make Sweet potato sabudana vada recipe:
1) Wash sabudana very well at least 2-3 times. Or wash them in strainer under running cold water.
2) Soak them in enough water for 2-3 hours to overnight according to your sabudana type. Soaking time depends on the type and quality of sabudana. Mine required 5-6 hours soaking only.
3) It will become more than double in size after soaking. when you press between your fingers it should mash easily. That’s how you know that your sabudana is soaked perfectly.
4) Drain all the water and keep in colander for 15-20 minutes. It is must to drain the sabudana very well and make it moisture free.
5) Take drained sabudana and mashed sweet potato in a bowl
6) Also add rest of the ingredients except rajgira atta (chopped chilies, coriander leaves, crushed peanuts, sesame seeds, amchur powder, salt, pepper and lemon juice).
7) Mix well. The mixture will be loose and sticky.
8) So add rajgira flour.
9) Mix well and see that you are able to form the tikkis. If it is still too soft then add some more atta. It depends on the how much moisture is present in your sweet potato and also how well you have drained the sabudana.
10) Now grease your hands with oil, start shaping the tikkis.
11) When you are about to finish shaping, heat the oil in a pan on medium-high heat for deep frying. Oil should be hot enough (more hot than usual all frying). How to check oil is hot enough or not? Drop small portion of vada mixture into oil and if it comes on top of oil immediately then oil is ready for frying. Slide vadas gently into hot oil. Do not disturb them for a minute otherwise they will break in the oil.
12) after 2-3 minutes, you can flip them. Fry few vadas at a time, do not overcrowd them. Otherwise oil temperature will go down and vada will absorb too much oil.
13) Deep fry on both sides till it becomes golden brown.
14) Then remove them to a paper towel lined plate with the help of slotted spatula.
Serve the sweet potato sabudana vada hot or warm.
Serving suggestion: On regular days, it can be served with ketchup or coriander chutney. But if serving on fasting or vrat, you can serve with faraali green chutney.
Notes:
I have mentioned all the possible tips and keep in mind points in the instruction itself. But you want to take a look at the summarized points, check out the tips section of the sabudana vada recipe.
Sweet potato sabudana vada recipe
Ingredients
- ⅓ cup Sabudana (Sago or tapioca pearls)
- 1 medium or ¾ cup Sweet potatoes boiled, peeled and mashed
- 1 Green chili chopped finely
- 2 tablespoons Cilantro or coriander leaves
- 2 tablespoons Peanuts Crushed
- 1 tablespoon Sesame seeds
- ½ teaspoon Amchur powder (dried mango powder)
- Rock salt (sendha namak) to taste
- Black pepper powder to taste
- 1-2 teaspoons Lemon juice
- 2 tablespoons Rajgira ka atta (Amaranth flour)
Instructions
Soaking sabudana:
- Wash sabudana very well at least 2-3 times. Or wash them in strainer under running cold water.
- Soak them in enough water for 2-3 hours to overnight according to your sabudana type. Soaking time depends on the type and quality of sabudana. Mine required 5-6 hours soaking only.
- It will become more than double in size after soaking. when you press between your fingers it should mash easily. That’s how you know that your sabudana is soaked perfectly.
- Drain all the water and keep in colander for 15-20 minutes.
Making sabudana sweet potato vada recipe:
- Take drained sabudana and mashed sweet potato in a bowl
- Also add rest of the ingredients except rajgira atta.
- Mix well. The mixture will be loose and sticky.
- So add rajgira flour. Mix well and see that you are able to form the tikkis.
- If it is still too soft then add some more atta. It depends on the how much moisture is present in your sweet potato and also how well you have drained the sabudana.
- Now grease your hands with oil, start shaping the tikkis.
- When you are about to finish shaping, heat the oil in a pan on medium-high heat for deep frying.
- Once hot, slide vadas gently into hot oil. Do not disturb them for a minute otherwise they will break in the oil.
- after 2-3 minutes, you can flip them. Fry few vadas at a time,
- Deep fry on both sides till it becomes golden brown.
- Then remove them to a paper towel lined plate with the help of slotted spatula.
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