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Sabudana Vada (Jawwarisi Vadai)

February 22, 2017

Sabudhana or the ‘Pearl of Tapioca’ called ‘Jawwarisi’ in Tamil is a vrath food for Marathis. Sabudana Vada is very tasty and crispy. Note: No onion, ginger and garlic as prescribed for Vrath food. It is a differently tasting Vada. Very filling and power-packed. Serves as morning snack in a day of long puja when you may have to miss lunch. Maharashtrians cannot do without it.

Jawwari vada also makes for a tasty evening snack. I learnt the recipe from my sis who does a good deal of north Indian, thanks to her days in Mumbai.

INGREDIENTS

Sabudana (Pearl of Tapioca) (Jawwarisi in Tamil) – 1/2 cup

Peanuts – 1 to 2 tbsp

Potatoes – 300 grams

Green chilli – 2 or 3

Jeera/Coriander seeds – 1 tbsp

Salt

Water – to soak Sabudana

Oil for deep-frying

METHOD

  • Soak a cupful of sabudana/pearl of tapioca/jawwarisi in water after thorough rinsing, taking care that there is no standing water left over the sabudana.  Just immerse sabudana to the right or exact level.There must be just enough water to soak and not excess. Soak overnight or atleast for 4-6 h0urs.
  • Sabudana will be completely be soaked by morning with eyes popping like pearls (reason for the name Pearl of Tapioca) with no water to drain. Size will be little larger – like the size of green sweet pea now.
  • Roast a handful of peanuts and de-skin when still hot. Powder it coarsely and keep aside.
  • Pressure cook 300 grams potato to soft, peel and mash and set aside.
  • Grate chillis and coriander minutely.
  • Blend the potatoes by hand with grated chilis, salt, coriander, jeera (coriander seeds) and grated peanuts. Finally blend in the soaked sabudana. Despite looking soft, it won’t be soft and it won’t gel easily with the rest of the ingredients.
  • Mix thoroughly applying pressure and make into a smooth dough of atta consistency.
  • There should not be too much potato or too much sabudana or the dough will not be easy to make.
  • Before adding sabudana, that is why it is important to ensure there is NO water left standing in soaked sabudana. It must be completely dry almost.
  • Now this will make for a consistent dough.
  • Divide into equal portions and make small balls out of the dough.
  • Make the balls into vada shape with hole in between or like cutlets with your hands.
  • Heat oil in a wok/kadai and bring it to smoking point.
  • Simmer the flame and drop in the Sabudana Vada dough softly one by one.
  • If you want increase the flame.
  • When one side is brown enough turn the vadas and cook the other side.
  • When the Sabudana Vadas are golden brown both sides, take them out and rest the batch in a tissue towel that will strain any excess oil.
  • Sabudana Vada aka Jawwarisi Vadai is ready to serve hot, hot.
  • Serve with any of these or all: tomato chutney, coconut chutney or pudina chutney or coriander chutney.
  • Very crispy and refreshingly different vada.
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From → Vegetarian

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