Spread the joy of cooking..
May it be any vadas or cutlet, people loves to eat it in their evening teatime or in monsoon days. Subudana Fingers or Tapioca fingers are just one of the other variation of sabudana vada or vadai. Many may know it as sabudana cutlet also. This makes a perfect appetizer or tea time snacks and is mainly prepared in Maharashtrian houses. Since tapioca pearls are not grow and it is extracted from the starch of sago/cassava roots, it is widely consumed during vrats and fasts in India.
In India, people make vadas, cutlets and pudding with sabudana / tapioca pearls during fasts and vrats. It gives instant energy for the people during fasting days. These sabudana fingers are super crunchy and tasty that it do not need any fast to be prepared. It can be prepared any time as a munching tea time snacks/appetizer. As my family is settled in Mumbai, so this one is one of the most favourite appetizer of my husband. Even in Northern part of India, people prepare this snack but the way and ingredients are slightly different than of Maharashtra region. In Maharashtra, toasted and ground peanut is used along with sabudana but in North India ground peanuts are not used.
I started by grinding sabudana into course powder. Soaked it in 1 cup of water for 2-3 hours. After few hours when the ground sabudana was soft, then I proceeded further. I dry roasted some peanuts and ground that too into a coarse powder. Added to the sabudana powder. Added some dry spices and salt. Added chopped green chillies, chopped coriander leaves and kari patta to it. (Though kari patta is optional but I like the taste so added it too.) Now with a help of 2 to 3 tablespoon of water, I started kneading the sabudana like flour dough till every thing came together and formed a soft dough. Divided the dough into 10 -12 equal parts and rolled it in a cylindrical shape. Now for frying heat sufficient oil in a pan. Once the oil is hot, slowly slip the finger into it one by one. Fry till golden brown.
Complete recipe as follows below:-
Measurements:
Ingredients:-
* Medium Sized Sabudana/ Tapioca pearls:- 1 cup
* Peanuts:- 1/2 cup
* Green Chillies:- 2-3 nos. (optional)
* Coriander leaves:- 1/4 cup (chopped)
* Kari Patta/ Leaves:- 6-8 (chopped, optional)
* Red chilli powder:- 1/2 teaspoon
* Cumin Powder:- 1/2 teaspoon
* Anaardana/ Dried Pomegranate Seeds:- 1/2 teaspoon
* Salt:- to taste
* Water:- 1 cup + 2-3 tablespoon
* Oil :- For frying + 1 teaspoon
Method:-
1. Take one cup of sabudana and grind it to a fine powder. Take it out in a bowl. Now soak it with 1 cup of water for atleast 3 hours. (Do not forget to cover and give it a toss after every 1 hour. After 3 hours the sabudana will be soft and fluffy.)
2. Dry roast some peanuts till golden brown. Grind it too into a course powder. Keep it aside. After 3 hours, add chopped coriander, green chillies and curry leaves to the soaked and fluffed sabudana.
3. Add the crushed peanuts and all the dry spices to the it mentioned above. Add salt to taste. (Be low on salt as you can always adjust it later.) Now splash little water (2-3 tablespoon) and start kneading it like a regular dough. Do not add all the water together.Add little by little. Add 1 teaspoon of water and start kneading it again.
4. Now divide the dough into 12 equal portion and roll it into fingers. However you can roll it into any desired shaped you want. Heat sufficient oil in a pan. Once the oil is hot slip the rolls one at a time into the hot oil. Fry till golden brown. (Do not stir it too much as the rolls will tend to break it the oil and will stick to the bottom.) Sabudana fingers are ready to be served.
Spread the joy of cooking..
Note:-
* If you want you can add mashed potatoes to the sabudana while adding other ingredients.
* People living outside India, and not aware of all the Indian spices you will mostly get all of them in the Indian stores near your place.
May it be any vadas or cutlet, people loves to eat it in their evening teatime or in monsoon days. Subudana Fingers or Tapioca fingers are just one of the other variation of sabudana vada or vadai. Many may know it as sabudana cutlet also. This makes a perfect appetizer or tea time snacks and is mainly prepared in Maharashtrian houses. Since tapioca pearls are not grow and it is extracted from the starch of sago/cassava roots, it is widely consumed during vrats and fasts in India.
I started by grinding sabudana into course powder. Soaked it in 1 cup of water for 2-3 hours. After few hours when the ground sabudana was soft, then I proceeded further. I dry roasted some peanuts and ground that too into a coarse powder. Added to the sabudana powder. Added some dry spices and salt. Added chopped green chillies, chopped coriander leaves and kari patta to it. (Though kari patta is optional but I like the taste so added it too.) Now with a help of 2 to 3 tablespoon of water, I started kneading the sabudana like flour dough till every thing came together and formed a soft dough. Divided the dough into 10 -12 equal parts and rolled it in a cylindrical shape. Now for frying heat sufficient oil in a pan. Once the oil is hot, slowly slip the finger into it one by one. Fry till golden brown.
Complete recipe as follows below:-
Prep Time:-3-4 hrs Cooking Time:- 30 minutes Total Time:- 4 hrs 30 mins
Total Serving:- 4-5 persons (10 - 12 fingers)
Measurements:
1 cup = 250 ml
¾ cup = 200 ml
½ cup = 125 ml
1/3 cup = 80 ml
1 tablespoon = 15 ml
1 teaspoon = 5 ml
½ teaspoon = 2.5 ml
¼ teaspoon = 1.25 ml
¼ teaspoon = 1.25 ml
Ingredients:-
* Medium Sized Sabudana/ Tapioca pearls:- 1 cup
* Peanuts:- 1/2 cup
* Green Chillies:- 2-3 nos. (optional)
* Coriander leaves:- 1/4 cup (chopped)
* Kari Patta/ Leaves:- 6-8 (chopped, optional)
* Red chilli powder:- 1/2 teaspoon
* Cumin Powder:- 1/2 teaspoon
* Anaardana/ Dried Pomegranate Seeds:- 1/2 teaspoon
* Salt:- to taste
* Water:- 1 cup + 2-3 tablespoon
* Oil :- For frying + 1 teaspoon
Method:-
1. Take one cup of sabudana and grind it to a fine powder. Take it out in a bowl. Now soak it with 1 cup of water for atleast 3 hours. (Do not forget to cover and give it a toss after every 1 hour. After 3 hours the sabudana will be soft and fluffy.)
2. Dry roast some peanuts till golden brown. Grind it too into a course powder. Keep it aside. After 3 hours, add chopped coriander, green chillies and curry leaves to the soaked and fluffed sabudana.
3. Add the crushed peanuts and all the dry spices to the it mentioned above. Add salt to taste. (Be low on salt as you can always adjust it later.) Now splash little water (2-3 tablespoon) and start kneading it like a regular dough. Do not add all the water together.Add little by little. Add 1 teaspoon of water and start kneading it again.
4. Now divide the dough into 12 equal portion and roll it into fingers. However you can roll it into any desired shaped you want. Heat sufficient oil in a pan. Once the oil is hot slip the rolls one at a time into the hot oil. Fry till golden brown. (Do not stir it too much as the rolls will tend to break it the oil and will stick to the bottom.) Sabudana fingers are ready to be served.
Spread the joy of cooking..
Note:-
* If you want you can add mashed potatoes to the sabudana while adding other ingredients.
* People living outside India, and not aware of all the Indian spices you will mostly get all of them in the Indian stores near your place.
Serving Tips:- Serve hot with mint and coriander chutney or any sauce of your choice.
Nutritional Value for reference:-
Do try my recipe and leave your comments before.Till then happy cooking.
relishsavour.com by Madhurima Roy is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License
Nutritional Value for reference:-
Do try my recipe and leave your comments before.Till then happy cooking.
relishsavour.com by Madhurima Roy is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License
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