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Hispanic Heritage Month Recipes

Happy Hispanic Heritage Month! Each year, from September 15 to October 15 Americans celebrate National Hispanic Heritage Month by sharing the histories, cultures and contributions of American citizens whose ancestors came from Spain, Mexico, the Caribbean, Central and South America. Last year - 2021 was especially significant because it was the 200th anniversary of Costa Rican Independence from Spain. Here are a few traditional & unique Latin American recipes you may want to add to your menu: 

Sabudana Vada - Tapioca Fritters

Today has been pouring, and while I know "April showers bring May flowers," sunshine would really help get us through this quarantine. Since I can't change that, some crunchy Sabudana Vada and Chai will have to do. Sabudana vadas are a crunchy, filling and nutritious snack. During the monsoon season in India, it is popular to eat them with a hot cup of ginger chai. 

Sabudana or Sago is an edible starch that is made from tapioca or the starch from cassava root. Sago is sometimes used to describe both tapioca and starch from sago palms but is not always interchangeable in recipes. Both are sold in different sizes, colors, and flavors with interchangeable labeling. This recipe uses small dry Tapioca Pearls.

Here's my Recipe:

Sabudana Vada - Sago Vada

Emily (Cooking for Kishore)

Sabudana vadas are a crunchy, filling and nutritious snack made from tapioca or the starch from cassava root.

Ingredients

  • 1/2 cup Sago (Tapioca Pearls)
  • 1/2 cup Buttermilk
  • 1/2 cup Chickpea Flour
  • 1/4 cup Rice Flour
  • 1 small bunch cilantro, chopped
  • 1 Tbsp Garlic Ginger Paste
  • 2 green chillies, chopped
  • 1/2 tsp Asafoetida powder
  • 1 tsp Red Chili powder
  • A few Curry Leaves
  • Salt to Taste
  • Oil for frying

Instructions

  1. Soak the Sago (Tapioca Pearls - Sabudana) in the buttermilk in a large bowl for 30 minutes.
  2. Add the chickpea flour, rice flour, salt, red chili powder, garlic ginger paste, green chilies, curry leaves, asafoetida powder, and cilantro, mix throughly.
  3. Heat the oil in a pan to medium hot. Fry on each side till golden brown and crisp. Drain on paper towels. Serve hot with chutney. Enjoy!
Yield: 10-15
Prep Time: 35 mins. Cook time: 10 mins. Total time: 45 mins.

Nutrition

Calories: 102 per serving

Tags: sabudana vada recipe, sago vada, sabudana vada, sago vadai, ugadi recipes, south indian snack recipes, gluten free, tapioca fritters

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