Sabudana Wada is an absolutely delicious snack made from sabudana/tapioca balls. This is a very famous breakfast dish or say snack in Maharashtra, apart from sabudana khichdi, sabudana thalipeeth, or even upwas misal using sabudana.
Sabudana which is consumed at the time of fasting in Maharashtra, can be used in many more ways. It’s flour is used in making upwas dosas, and sabudana itself is used in preparing kheer, like for eg. Doodhi Sabudana Kheer!
If you visit a typical Maharashtrian restaurant specialising in Marathi dishes, you will find these varieties of sabudana dishes on the menu for sure! Generally the wadas are served with a delicious coconut peanut chutney or sweetened fresh curds, or sometimes even both. I have added curry leaves to it for a delicious taste, but this is totally optional, especially if you are fasting.
For some more snacks, do take a look at the following recipes too…
1. Dahi Vada
5. Dadpae Pohe
Here’s the recipe for delicious and crispy Sabudana Wadas….
Prep Time : 10 min
Cooking Time : 5 min/wada
Serves : 4-5 (yields approx 8 -10 wadas)
- 1 cup Sabudana (tapioca balls)
- 2 small Boiled Potatoes
- 1/3 cup Finely Crushed Roasted Peanuts
- 2 Green Chillies…. Minced/Chopped
- 6 Curry Leaves… Finely Chopped
- 3/4 tsp Cumin Seeds
- 1/2 tsp Sugar
- Salt to taste
- Oil for frying the wadas.
- Sweetened Homemade Curds for serving
For The Chutney :
- 1/2 cup Fresh Grated Coconut
- 1 Green Chilli
- 1 tbs Finely Crushed Roasted Peanuts
- Salt to taste
- To make Sabudana Wada, rinse the sabudana in sufficient water and drain out all the water.
- Add clean water upto the level of the sabudana and let soak for about 4-5 hours or till the tapioca balls are fluffed and soft.
- Crush the boiled potatoes roughly and mix in all the other ingredients except oil and curds alongwith the soaked sabudana.
- Mix well and set aside.
- Heat a kadhai and add sufficient oil to it for frying the sabudana wadas.
- In the meantime, wet your fingers and palms and shape the wadas out of the prepared mixture.
- Fry them on medium heat till slightly browned and crisp on both sides.
- For the chutney, grind together the grated coconut and green chillies using water as required.
- Add the salt to taste and the roasted peanuts crush and give it just one pulse.
- Transfer to a container till further use.
- Serve the delicious crispy Sabudana Wada with a coconut peanut chutney and some sweetened fresh curds by the side!