Tapioca Vada Recipe – Easy Indian Snack with Coconut Oil

Last Updated on 4 months by Neha Deshmukh

Tapioca Vada Recipe – Easy Indian Snack with Coconut Oil

Hey everyone! If you’re anything like me, you love a good crispy, savory snack with your evening chai. And let me tell you, these Tapioca Vadas are seriously addictive. I first made these when I was craving something a little different from the usual potato vada, and they quickly became a family favorite. They’re surprisingly easy to make, and the texture is just… perfect. Let’s get into it!

Why You’ll Love This Recipe

These Tapioca Vadas (also known as Sabudana Vada) are a delightful Indian snack that’s both satisfying and flavorful. They’re naturally gluten-free, and with a quick vegan swap (more on that later!), they can be enjoyed by everyone. Plus, they’re perfect for a quick afternoon treat, a festive gathering, or just when you need a little something to munch on. Honestly, once you try these, you’ll be making them again and again!

Ingredients

Here’s what you’ll need to whip up a batch of these delicious vadas:

• 2 tapioca tubes (about 200-250g)
• 10 small onions, finely chopped
• 2 green chilies, finely chopped (adjust to your spice preference!)
• 1 teaspoon ginger, grated
• 1 teaspoon cumin seeds
• 1 sprig curry leaves, chopped
• 2 tablespoons coriander leaves, chopped
• 1 tablespoon rice flour
• Salt to taste
• Coconut oil/any cooking oil, for frying

Ingredient Notes

Let’s talk ingredients! Tapioca is the star here, and using good quality tapioca pearls is key. I prefer the smaller pearl variety as they bind better.

Coconut oil is traditional for frying these, and it really does impart a lovely flavor. But feel free to use any neutral cooking oil if that’s what you have on hand.

Now, about the spice! Green chilies can vary so much in heat. My grandmother always used a milder variety, while my friend’s mom likes to add a fiery kick. Adjust the amount to suit your taste. Some people also add a pinch of turmeric for color and extra flavor – feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel, cut, and boil the tapioca in water until it’s nice and soft. This usually takes about 10-15 minutes.
2. Once cooled, drain the tapioca and mash it thoroughly. You want it to be as smooth as possible.
3. In a large bowl, combine the mashed tapioca, chopped onions, green chilies, grated ginger, cumin seeds, curry leaves, coriander leaves, rice flour, and salt.
4. If the mixture seems a little dry, add a small amount of water – just a tablespoon at a time – to help it bind together. You want a mixture that holds its shape.
5. Grease your hands with a little water (this prevents the mixture from sticking!). Take a small portion of the mixture and shape it into a small ball, then gently flatten it into a vada shape.
6. Heat coconut oil in a kadai (or a deep frying pan) over medium heat.
7. Carefully fry the vadas in batches until they’re golden brown on both sides. This should take about 3-4 minutes per batch.
8. Drain the fried vadas on paper towels to remove any excess oil.

And that’s it! Serve them hot and enjoy!

Expert Tips

• Don’t skip mashing the tapioca well. Lumps will make it harder to shape the vadas.
• Make sure the oil is hot enough before adding the vadas. If it’s not, they’ll absorb too much oil.
• Don’t overcrowd the kadai. Fry in batches to maintain the oil temperature.

Variations

• Peanut Power: My sister loves adding a handful of roasted and crushed peanuts to the mixture for extra crunch.
• Spiced Up: A pinch of red chili powder or a dash of garam masala can really elevate the flavor.
• Herb Heaven: Feel free to experiment with different herbs like mint or cilantro.

Vegan Adaptation

Making these vegan is super simple! Just ensure you’re using a plant-based oil for frying. Coconut oil works beautifully, of course!

Gluten-Free Adaptation

Good news – this recipe is naturally gluten-free! Just double-check that your rice flour is certified gluten-free if you have a severe allergy.

Spice Level Adjustment (Mild, Medium, Hot)

• Mild: Use 1 green chili or remove the seeds before chopping.
• Medium: Use 2 green chilies.
• Hot: Use 3-4 green chilies, or add a pinch of cayenne pepper.

Festival Adaptations (Diwali, Ganesh Chaturthi)

These vadas are a popular snack during festivals like Diwali and Ganesh Chaturthi. They’re often served as part of a larger spread of savory treats.

Serving Suggestions

These Tapioca Vadas are delicious on their own, but they’re even better with:

• A dollop of mint-coriander chutney
• A side of sweet tamarind chutney
• A hot cup of masala chai

Storage Instructions

These vadas are best enjoyed fresh. However, you can store leftovers in an airtight container at room temperature for up to a day. They might lose a little of their crispness, but they’ll still be tasty! Reheating them in a preheated oven or air fryer for a few minutes can help restore some of the crunch.

FAQs

What is the best type of tapioca to use for this vada?

Smaller pearl tapioca works best as it binds more easily.

Can I make these vadas ahead of time?

You can prepare the mixture ahead of time and store it in the fridge for a few hours. However, shape and fry them just before serving for the best texture.

What oil is traditionally used for frying tapioca vadas?

Coconut oil is traditionally used, but any neutral cooking oil will work.

How can I adjust the spice level of these vadas?

Adjust the number of green chilies you use, or add a pinch of cayenne pepper for extra heat.

Can I bake these vadas instead of frying them?

While frying gives the best texture, you can try baking them at 180°C (350°F) for about 20-25 minutes, flipping halfway through. They won’t be as crispy, but it’s a healthier option!