Nut-Free Sabudana Vada
Satisfy your snack cravings with this Nut-Free Sabudana Vada recipe, a delightful spin on the classic Indian favorite! Made with soaked sabudana (tapioca pearls), mashed potatoes, and aromatic spices like cumin, coriander, and green chilies, this version skips the use of nuts, making it perfect for those with allergies or dietary restrictions. The addition of rice flour ensures the vadas are crisp on the outside while staying soft and fluffy inside. These golden-brown patties are deep-fried to perfection and pair wonderfully with coconut chutney or tangy tomato ketchup. Whether served as a tea-time treat or a party appetizer, this allergy-friendly snack is sure to be a crowd-pleaser!
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Recipe Information
Ingredients
- 1 cup Sabudana (tapioca pearls)
- 2 medium Boiled potatoes
- 2 small Green chilies
- 1 teaspoon Cumin seeds
- 1 teaspoon Salt
- 0.5 teaspoon Sugar
- 1 tablespoon Lemon juice
- 2 tablespoons Fresh coriander leaves
- 0.25 cup Rice flour
- 1 cup Oil
Instructions
Rinse the sabudana thoroughly in a colander under running water to remove any surface starch. Soak them in a bowl with enough water to cover the sabudana by about an inch for 4 to 5 hours or overnight.
Drain any excess water from the soaked sabudana using a fine mesh sieve and set aside.
Peel and mash the boiled potatoes in a large mixing bowl.
Finely chop the green chilies and fresh coriander leaves.
Add the soaked sabudana, chopped green chilies, cumin seeds, salt, sugar, lemon juice, coriander leaves, and rice flour to the mashed potatoes.
Mix all ingredients thoroughly to form a dough-like consistency. The rice flour helps in binding the mixture.
Divide the mixture into 12 equal portions and shape each portion into a flat, round vada or patty.
Heat the oil in a deep frying pan over medium heat.
Carefully slide in a few vadas into the hot oil, ensuring that you do not overcrowd the pan.
Fry the vadas until they turn golden brown and crispy on all sides, approximately 4-5 minutes per batch.
Use a slotted spoon to remove the vadas from the oil and drain them on a paper towel to remove excess oil.
Serve the nut-free sabudana vadas hot with coconut chutney or tomato ketchup.
Nutrition Facts
Calories |
3132 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 225.6 g | 289% | |
| Saturated Fat | 14.7 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2390 mg | 104% | |
| Total Carbohydrate | 275.4 g | 100% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 13.9 g | ||
| Protein | 10.2 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 94 mg | 7% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 1327 mg | 28% | |
*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.
