Homemade Cheesy Sabudana Vada Recipe
Give the classic a cheesy spin with this delicious Sabudana Vada recipe. Crispy on the outside, gooey with melted cheese on the inside, these vadas are perfect for fasting days or snack time, offering a playful mix of texture and flavour.
How to Make
- 1.
Start with the base: In a big bowl, mix the soaked sabudana, mashed potatoes, crushed peanuts, green chilli paste, cumin, chopped coriander, and salt.
- 2.
Get your hands in there: Combine it all till it forms a dough-like mix. If it feels too sticky, add a spoonful of rajgira or singhada flour.
- 3.
Stuff with cheesy joy: Take a small portion of the mix, flatten it in your palm, place a chunk of Britannia The Laughing Cow Cheese in the centre, and gently roll it into a ball or flatten it slightly.
- 4.
Heat things up: Heat oil in a kadai. To test if it’s ready, drop a small bit of the dough, if it rises steadily, you’re good to go.
- 5.
Fry till golden and crunchy: Slide in the vadas in small batches and fry on medium flame till golden brown and crispy. That cheesy centre will melt beautifully!
- 6.
Let them rest (just a bit!): Drain onto a kitchen towel. Let cool for a couple of minutes. This helps the cheese settle just right inside.
Fun Facts About This Crispy Sabudana Vada Recipe
- Sabudana is made from tapioca root, a humble, starchy crop that’s been a fasting essential in India for centuries.
- Originally a Maharashtrian favourite, sabudana vada made its way into pan-India kitchens through fasting customs. Now, it’s a year-round snack!
- People often eat sabudana vada during fasts because sabudana (tapioca) is allowed when grains aren't. It’s rich in carbs, providing steady energy and keeping you full when food options are limited.