Tapioca pearl fritters is a famous dish from India. Here it is called sabudana vada. It is specially made during festivals or fasting season. It is a common breakfast item in Mumbai and a local favorite.
Especially on rainy days, these vadas are enjoyed by everybody
Delicious vadas with mint chutney
Preparation Time: 30 minutes and 6 hours for soaking the tapioca
Cooking Time: 10 minutes
Makes: 10-12 pieces
Ingredients 1 cup tapioca pearls (also called sago pearls)
3 boiled potato
2-3 green chili, crushed
1 tablespoon lemon juice OR to taste
1 cup Peanut powder
2 teaspoon powdered sugar
Oil for frying
1/2 cup finely chopped coriander leaves
Wash the tapioca pearls and place in a bowl. Add water such that its level is half inch above the tapioca. Soak it for about 6 hours.
Remember, the pearls will swell up in size. Thus 1 cup will increase to 1 and 1/2 cup
Boil potatoes. Remove from water. Once cooled, peel them and mash roughly.
For the peanut powder, dry roast peanuts in a pan. Once cooled, rub them between your palms to remove the skin. Take the de-skinned peanuts and coarsely pound them.
Take the green chili and make a coarse paste.
Drain the tapioca after 6 hours and to it, add the rest of ingredients. Mash it all together to a mixture.
Mixture will be slightly sticky but ensure that it is not soggy. If it is, then add more peanut powder. Also give it a taste test and adjust salt, lemon and sugar.
Combine everything together
Add oil to a wok and keep on low heat.
Make lemon-sized balls and flatten slightly between both palms.
Fry them on medium heat. Do not keep the heat high as it will make the outer surface brown and crusty and will remain uncooked inside.
If the balls start sputtering or disintegrating in oil, it means the mixture is on the wetter side. So add more peanut powder.
Fry till medium brown and crisp. Drain the oil by placing on an absorbent towel.
Enjoy these fritters hot with yogurt or mint chutney.