Farali Sabudana Vada Recipe (Vrat Special)
Delicious, crispy fritters made with soaked sabudana (tapioca pearls), potatoes, and peanuts—perfect for fasting (vrat) days or as a teatime snack! If you want to Atta Naan Pizza recipe in hindi to visit our website hubrecipes.
???? Ingredients (Makes 10–12 vadas)
1 cup sabudana (sago / tapioca pearls)
2 medium boiled potatoes, mashed
½ cup roasted peanuts, coarsely crushed
1–2 green chilies, finely chopped
1 tsp grated ginger
½ tsp cumin seeds
Rock salt (sendha namak), to taste
Fresh coriander leaves, finely chopped
Oil for deep frying
???? How to Soak Sabudana Properly
Rinse sabudana thoroughly 2–3 times until the water runs clear.
Soak with just enough water to cover them (~1 cm above sabudana).
Let it soak for 5–6 hours or overnight.
Test: Press a pearl between your fingers; it should mash easily.
???? Instructions
Step 1: Prepare the Vada Mixture
In a mixing bowl, combine:
Soaked sabudana (drain excess water if any)
Mashed potatoes
Crushed roasted peanuts
Green chilies, ginger, cumin seeds
Chopped coriander & rock salt
Mix everything gently but thoroughly. The mixture should be soft but not sticky.
If it's too soft, add a spoon of arrowroot or rajgira flour for binding (optional).
Step 2: Shape the Vadas
Grease your palms with a little oil.
Take a small portion of the mixture and flatten into round discs or oval tikkis.
Keep them uniform in size for even frying.
Step 3: Deep Fry
Heat oil in a deep pan on medium heat.
Once hot, gently slide in the vadas.
Fry on medium flame until golden brown and crisp on both sides.
Remove and drain on paper towels.
????️ Serving Suggestions
Serve hot with farali coconut chutney, yogurt, or sweetened curd.
A squeeze of lemon enhances the flavor!
✅ Tips & Variations
Always use completely soaked and drained sabudana to avoid bursting in oil.
Don’t overcrowd the pan while frying.
You can air-fry or shallow-fry for a healthier version.
Add grated raw banana or sweet potato if avoiding potatoes