We have all been seeing sabudana in our households since childhood. These white pearls have been with us in the form of papads, kheer, khichdi and wada. And during Navratri it is always there as a fasting dish.
Ever wondered where they come from? These pearls are extracted from the roots of the tapioca, shaped into globules, processed and finally sun dried. Earlier this was done manually but now we have machines.
Their nutritional value has been a point of concern among all. This non-cereal ingredient is a very rich source of carbohydrates and may not be a favourite among dieters but during the fasting days this energy is much in demand. Besides, the accompanying ingredients add on to the nutritional value of the dish prepared. Sabudana is mostly prepared along with cashew, peanuts, jeera, green chili and coriander when preparing khichdi or wadas. When preparing kheer the milk packs in the nutritional punch.
Sabudana in the form of wadas is relished by one and all and here we delve into the recipe to prepare a lip smacking plate full of wadas. Even if you are not fasting you can surely have this fast dish once in a while!
- Sabudana (sago) – 1 cup
- Potatoes – 4 medium sized boiled
- Cashew or Peanuts – ¾ cup crushed
- Green chili – 2 finely chopped
- Pepper powder – 1 tsp
- Coriander leaves – ½ cup chopped
- Salt as per taste
- Oil for deep frying
Wash and soak the sabudana for at least 4 -6 hours. The soakingwater should be about a centimetre above the sabudana. After soaking the sabudana would be almost double in size. They would now resemble a bowl full of pearls.
Mash the boiled potatoes very well. Be very certain that there are no lumps in the potato. It should almost resemble a paste. This is very important because this potato texture prevents the wadas from cracking or breaking when frying.
In a large bowl add the soaked sabudana, mashed potato, cashew or peanut, green chili, pepper, coriander leaves and salt. Since we make it for fasting days we add rock salt.
Now roll up your sleeves and using your hands mix all ingredients. The mixing is once again an important step if you want to have well shaped and even looking wadas.
Continue mixing till you are satisfied that you have a uniform mix with no cracks and breaks. You can prepare the mix till here and refrigerate if you want to make it the next day.
Making the wadas now is only a matter of time. Set the oil to heat in a wok or kadhai.
Take a tablespoon full of the mix and make round balls. Flatten the balls to a width of half an inch.
When the oil is hot gently slide in the wadas. Maintain a slow flame because we want our wadas to be cooked inside out. The wadas will stick to the bottom of the kadhai but that is ok.
One word of caution – DO NOT try to move or reposition the wadas soon after adding them to the oil. This will result in the wadas sticking to your ladle and breaking. If you want to reposition or move them wait for at least 5 – 7 minutes. By this time the wadas are fairly cooked from the underside and can tolerate scraping.
When the sides start looking golden gently turn the wadas over to cook on the other side.
It is possible that the wadas stick to one another. Do not panic but after turning them over gently cut them apart.
Continue frying till they turn a beautiful golden colour. You will also notice that they puff up a little.
When done the wadas should look golden and feel crisp on the outside. When you biteinto them the centre should be soft and smooth.
Enjoy steaming hot crispy wadas!!
Moisten your hands and then shape the balls. This will prevent the mix from sticking to your hands.
After adding the wadas to the oil wait for at least five minutes before you try to move them.