Dairy-Free Sabudana Vada
Crispy, delicious, and completely dairy-free, these Sabudana Vadas are a savory snack perfect for any occasion. Made from soaked tapioca pearls (sabudana), mashed potatoes, roasted peanuts, and a blend of aromatic spices like cumin and green chilies, this recipe delivers an irresistible crunch and bold flavors in every bite. Ideal for those seeking gluten-free and vegan-friendly options, these golden patties are deep-fried to perfection for a mouthwatering texture. Whether you’re celebrating a festive fast or simply craving a flavorful treat, these vadas pair beautifully with tangy chutneys or dipping sauces. Quick to prepare and satisfyingly indulgent, Dairy-Free Sabudana Vadas will be your go-to recipe for guilt-free snacking!
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Recipe Information
Ingredients
- 200 grams Sabudana (Tapioca pearls)
- 500 ml Boiling water
- 2 large Potatoes
- 100 grams Peanuts
- 2 medium Green chilies
- 1 teaspoon Cumin seeds
- 3 tablespoons Fresh coriander leaves
- 1 tablespoon Lemon juice
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper powder
- 200 ml Oil
Instructions
Rinse the sabudana under cold water until the water runs clear to remove excess starch.
In a large bowl, soak the sabudana in boiling water for about 2 hours or until they become soft and can be mashed easily.
Boil the potatoes in a pot until they are fork-tender. Peel the potatoes and mash them in a large mixing bowl.
Dry roast the peanuts in a pan over medium heat until golden brown. Allow them to cool slightly, then coarsely grind them using a mortar and pestle or a food processor.
Finely chop the green chilies and fresh coriander leaves.
Add the soaked sabudana, ground peanuts, chopped green chilies, cumin seeds, coriander leaves, lemon juice, salt, and black pepper powder to the mashed potatoes.
Mix all the ingredients thoroughly to form a cohesive mixture. The mixture should be sticky enough to shape into vadas.
Divide the mixture into equal portions and shape each portion into a round, flat patty.
Heat oil in a deep frying pan on medium heat. Test the oil temperature by dropping a small piece of the mixture into the oil. If it sizzles and rises steadily, the oil is ready.
Carefully slide in a few vadas into the hot oil without overcrowding the pan. Fry them until they are golden brown and crisp, flipping occasionally to ensure even cooking.
Remove the vadas using a slotted spoon and drain them on paper towels to remove excess oil.
Serve the dairy-free sabudana vadas hot with your favorite chutney or sauce.
Nutrition Facts
Calories |
3519 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 235.4 g | 302% | |
| Saturated Fat | 20.0 g | 100% | |
| Polyunsaturated Fat | 9.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2845 mg | 124% | |
| Total Carbohydrate | 331.7 g | 121% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 20.8 g | ||
| Protein | 41.2 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 229 mg | 18% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 4059 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
