Low Sodium Sabudana Vada
Experience the perfect blend of health and indulgence with this Low Sodium Sabudana Vada recipe! These golden, crispy tapioca pearl fritters are a lighter, heart-friendly twist on the classic Indian snack, crafted with a mindful touch of low sodium salt substitute. Packed with wholesome ingredients like soft, soaked sabudana, creamy mashed potatoes, roasted peanuts, and vibrant herbs, these vadas deliver a delightful crunch with every bite. Enhanced with zesty lemon juice, aromatic cumin, and flavorful curry leaves, this easy-to-make recipe is perfect for festive occasions, teatime treats, or even as a satisfying snack. Ready in just 30 minutes once prepped, and served best with a side of low-sodium chutney or yogurt, these fritters prove you don’t need to compromise on flavor while keeping things healthy!
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Recipe Information
Ingredients
- 1 cup Sabudana (tapioca pearls)
- 2 medium Potatoes
- 0.5 cup Peanuts
- 2 small Green chilies
- 1 teaspoon Ginger
- 1 teaspoon Cumin seeds
- 10 leaves Curry leaves
- 2 tablespoons Coriander leaves
- 1 tablespoon Lemon juice
- 2 tablespoons Rice flour
- 1 teaspoon Low sodium salt substitute
- 1 cup Oil
Instructions
Rinse the sabudana thoroughly in cold water until the water is clear. Soak the sabudana in a bowl with 1 cup of water for about 4 hours or until they are soft and can be easily mashed between your fingers.
Boil the potatoes until they are tender. Peel and mash them, then set aside to cool.
In a dry pan, roast the peanuts on a low flame until they are golden brown. Allow them to cool, then remove the skins and coarsely grind them.
Finely chop the green chilies, ginger, and coriander leaves.
Once the sabudana is soaked, drain any excess water and transfer them to a large mixing bowl.
Add the mashed potatoes, ground peanuts, chopped green chilies, ginger, cumin seeds, curry leaves, coriander leaves, lemon juice, rice flour, and low sodium salt substitute. Mix everything well until the mixture is cohesive and holds shape.
Divide the mixture into equal portions and shape them into flat patties about 2 inches in diameter.
Heat the oil in a deep frying pan over medium heat. To check if the oil is hot enough, drop a small portion of the mixture into the oil. If it rises to the surface quickly, the oil is ready.
Gently slide in a few patties at a time into the hot oil. Fry them until they turn golden brown and crisp on both sides, turning occasionally.
Remove the vadas from the oil and place them on a paper towel-lined plate to drain any excess oil.
Serve the Low Sodium Sabudana Vada hot with a side of low-sodium chutney or yogurt.
Nutrition Facts
Calories |
3600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 261.9 g | 336% | |
| Saturated Fat | 20.5 g | 102% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 379 mg | 16% | |
| Total Carbohydrate | 299.0 g | 109% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 16.6 g | ||
| Protein | 31.2 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 203 mg | 16% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 4363 mg | 93% | |
*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.
