In Dadar, Mumbai there is an eatery called Prakash, just close by Sena Bhavan. This is generally a must trip who ever visits Siddhivinayak Temple in Prabhadevi. This must be as old as my father, its famous for its maharashtrian dishes such as Misal, sabudana vada, batata vada, masale bhat and their Piyush. Now being in Pune I can’t visit this place often and relish all these dishes as I used.
Even though I can’t visit I keep preparing this dish to help me remember those wonderful times sitting and sharing one small table with all strangers and enjoying that garma garam plate of sabudana vada.
Sabudana Vada is a typical food consumed while fasting. Also prepared as snacks in many maharashtrian houses.
Who says you need to fats to eat sabudana vada .. Enjoy!!
For the Vada –
Tapioca / Sabudana – 1 ½ cups
Peanuts – 2 cups
Green chilies – 3 – 4
Boiled Potato – 2 medium sized
Salt – to taste
Sugar – ½ teaspoon
Oil/ Ghee – to deep fry
- Wash sabudana 2 – 3 times and soak in water just about a centimeter above the sabudana level. Let it soak for 6-7 hours.
- Sabudana should become soft and separate but not sticky.
- In a kadhai roast peanuts till the skin of the peanuts become brown and can be easily removed. Turn of the gas and let it cool. Remove the skin after cooling and grind coarsely.
- Grind the green chilies. Mash the boiled potato properly.
- In a vessel mix sabudana, ground peanuts, mashed potatoes, green chilies, salt and sugar thoroughly and shape into small lemon sized balls. Flatten them a bit.
- Heat oil in a pan and deep fry these balls on low flame till golden brown in color.
- Serve hot with the Peanut chutney especially made for the fasting day.
For the Peanut Chutney –
Roasted peanuts (de-skinned) – 1 cup
Coconut (freshly desiccated) – 1 cup
Green chilies – 2-3
Salt – to taste
Cumin seeds – ½ teaspoon
- Finely grind the freshly desiccated coconut, roasted peanuts, green chilies, cumin seeds and salt.
- Add water as per the required consistency but do not make it runny. It should form a fine paste.
While soaking sabudana add 3 – 4 teaspoons of milk to it so that the sabudana becomes soft.
You may add coriander to the chutney too. I haven’t added since many people prefer not to eat coriander on the fasting day.