Nut-Free Sabudana Vada
Craving a light, crispy, and allergy-friendly snack? These Nut-Free Sabudana Vadas are a mouthwatering twist on the classic Indian delicacy, perfect for those with dietary restrictions. Made with tender, soaked sabudana (tapioca pearls) and infused with flavorful ingredients like cumin, green chilies, fresh coriander, and a hint of lemon juice, this recipe swaps out traditional peanuts for rice flour as the binding agent—making it completely nut-free. These golden, deep-fried patties boast a satisfyingly crunchy exterior and a soft, melt-in-your-mouth interior, making them an ideal choice for fasting days, tea-time indulgence, or festive occasions. Serve these gluten-free delights fresh and hot with coconut chutney or tangy tomato ketchup for a snack that’s as irresistible as it is inclusive!
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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
Directions
Step 1
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.
Step 2
Drain any excess water from the soaked sabudana using a fine mesh sieve and set aside.
Step 3
Peel and mash the boiled potatoes in a large mixing bowl.
Step 4
Finely chop the green chilies and fresh coriander leaves.
Step 5
Add the soaked sabudana, chopped green chilies, cumin seeds, salt, sugar, lemon juice, coriander leaves, and rice flour to the mashed potatoes.
Step 6
Mix all ingredients thoroughly to form a dough-like consistency. The rice flour helps in binding the mixture.
Step 7
Divide the mixture into 12 equal portions and shape each portion into a flat, round vada or patty.
Step 8
Heat the oil in a deep frying pan over medium heat.
Step 9
Carefully slide in a few vadas into the hot oil, ensuring that you do not overcrowd the pan.
Step 10
Fry the vadas until they turn golden brown and crispy on all sides, approximately 4-5 minutes per batch.
Step 11
Use a slotted spoon to remove the vadas from the oil and drain them on a paper towel to remove excess oil.
Step 12
Serve the nut-free sabudana vadas hot with coconut chutney or tomato ketchup.
Nutrition Facts
| Serving size | (812.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3132.5 |
| Total Fat 225.6g | 0% |
| Saturated Fat 14.7g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2390.4mg | 0% |
| Total Carbohydrate 275.4g | 0% |
| Dietary Fiber 8.9g | 0% |
| Total Sugars 13.9g | |
| Protein 10.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 93.5mg | 0% |
| Iron 6.6mg | 0% |
| Potassium 1327.1mg | 0% |
Source of Calories