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Sabudana pops/Vada

Happy Navratri friends! Sabudana pops! Doesn’t it sound interesting?This is nothing but Sabudana vada transformed into pops. I didn’t add onion nor garlic as this can be savored during vrath(fasting). I could not wait to post this delicacy. Sabudana vada is very famous in Maharashtra. I first tasted it in Mumbai after my marriage  and learn’t to prepare it from my sister in law. And till today’s date I prepare it. Sabudana is tapioca pearls as  in English  and it is  made from raw tapioca roots. This is one of my signature dish too.

Recipe credit : Mrs Vinaya Nayak
Sabudana-1 cup
Potatoes – 2 – 3
Salted and skinned groundnuts-1/4 cup coarsely ground
Green chilly -2 (paste)
Coriander leaves-2 tsp, chopped finely
Salt –to taste
Oil to deep fry

Finger chips:
Cornflour-3-4 tsp
Salt –a pinch

Method for finger chips:
  1. Cut the potatoes into fingers.
  2. Blanch it in the hot water for 2 minutes.
  3. Drain it in a colander and pat it dry in a cloth.
  4. Transfer into a dry bowl,add cornflour and salt .
  1. Wash the sabudana and soak it for 2-3 hours.
  2. Drain it completely and refrigerate for 4-5 hours.
  3. Mix the sabudana along with all the ingredients except oil and knead  into a soft dough  very lightly.
  4. Make it into round balls using both your hands just  like lollipops.
  5. Insert one finger chip in the pop and press well.
  6. Again refrigerate the Lollipops for 3-4 hours(optional).
  7. Heat oil in a pan and deep fry carefully until cooked and  crisp.
  8. Serve it with green chutney or ketchup.
My notes:
  •  You can also fry the normal Sabudana vada’s with this mixture.
  •  Just skip  the Finger chips step.
  •  For the normal vada just flatten the ball and deep fry.

About SaiGeetha Pai

I am Saigeetha, a homemaker, food blogger, baker and a cook. Cooking is my passion.

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