Sabudana Dahi Vada

                             Sabudana DAhi Vada                                                             

Sabudana is a processed ready to cook food product from tapioca. It is a considered as a good nutritional food for infant and sick person or during fasting period. There are varieties of dishes prepared from this ingredient like kheer, khichdi, vada etc. it is full carbohydrates and also has the goodness of tapioca. In Andhra Pradesh people make papad out of sabudana.  They called it vadiyaalu. It is very tasty.

It resembles a lot with sago palm. Both the product are small (2mm diameter) in size, dry, opaque balls and white in colour. At the time of soaking and cooking, both become large, soft and spongy . Both the ingredient used for pudding.

During navratri use of sabudana increased as a fasting food. Mostly sabudana khichdi, kheer or vada is prepared from this. I thought of putting this crispy vadas in chilled and sweetened dahi with some spices. That turned out to be very soft and yummy. So here is the recipe of sabudana dahi vada.

Sabudana- 1 cup

Peanut- 1/2 cup

Sugar- 1 tsp

Rock salt to taste

Ginger- 1/2 inch

Coriander leaves- 2 tbsp

Boiled potatoes- 3 medium size

Zeera- 1 tbsp

Green chili- 2

Red chili powder- 1/ 2 tsp

Oil for frying

Dahi- 1 ½ cup

Sugar- 1 tsp

Rock salt to taste 

chili powder- 1/2 tsp

Zeera- 2 tbsp

Red chili- 2

Wash and clean sabudana properly and soak them in water for 4 to 5 hours. If it is hard in the center after soaking for 4 to 5 hours the soak for some more time.

Heat a pan add peanuts to it. Dry roast the peanut properly or up to the skin can be removed easily. Let it cool down and crush it a bit. Mash the potatoes till very soft and keep aside.

In a bowl add soaked sabudana, crushed peanut, sugar, mashed potatoes, salt, chopped green chills, grated ginger, zeera, chili powder, coriander leaves. Mix Them properly.

Heat oil for deep frying. Divid the dough in equal size balls. Now flatten the balls in the middle of the palm and shape it like medu vadas. Slowly and carefully slide the vadas in the hot oil and fry them up to golden brown in both side. Similarly fry all the vadas and keep on the tissue paper.

Heat kadai and dry roast zeera and red chili separately. Let it cool down a bit and then make a coarse powder.

Take dahi or curd in bowl and beat properly without any lumps. Add sugar, salt, red chili powder and the ½ tsp above roasted powder to it and mix.

At the time of serving place two vadas (I placed 2 but the number depends on choice) on a plate then spread the masala dahi on it. Then sprinkle some roasted masala on the top. One can add green chutney and mithi chutney to complete the dish.

Arrange the plates just before serving or the vadas will be soggy.