Sabudana Vada Tots Recipe

Soak sabudana

Rinse the sabudana under cold water until water runs mostly clear. Transfer to a bowl and cover with just enough water to submerge (about 1/2 cup). Soak for 2–3 hours at room temperature until pearls are soft and translucent but not mushy. Drain thoroughly in a fine-mesh sieve and spread on a plate to remove excess moisture for 10–15 minutes.

Cook potato

Place the cubed potato in a small pot, cover with water, add a pinch of salt, and bring to a boil. Simmer until fork-tender, 10–12 minutes. Drain and mash finely while still hot; allow to cool slightly.

Temper spices

In a small skillet, heat 1 teaspoon of the oil over medium heat. Add cumin seeds and fry until they sizzle and become aromatic (about 20–30 seconds). Add chopped curry leaves, green chilies, and ginger; sauté 20–30 seconds until fragrant. Remove from heat and let cool slightly.

Mix tot dough

In a mixing bowl combine drained sabudana, mashed potato, tempered spice mixture (including any oil in the skillet), chopped cilantro, salt, and black pepper. Add tapioca flour 1 tablespoon at a time and gently mix; the mixture should hold together when pressed. If too wet, add the remaining tablespoon of tapioca flour. Taste and adjust salt/pepper.

Shape tots

Wet your hands slightly and shape the mixture into small tater-tot–sized cylinders (about 1 tablespoon or 15–18g each). Place the shaped tots on a tray lined with parchment. If the mixture is sticky, chill for 10 minutes to firm up.

Fry tots

Heat oil in a heavy skillet or shallow pan to 350°F (175°C) or until a small piece of batter sizzles and rises slowly. Fry tots in batches, taking care not to overcrowd, turning occasionally so each side gets golden and crispy — about 3–4 minutes per batch. Use a slotted spoon to transfer to a paper towel-lined plate to drain. For an oven/air-fryer option: bake at 425°F (220°C) on a lightly oiled sheet for 12–15 minutes, turning once, or air-fry at 400°F (200°C) for 10–12 minutes until crisp.

Serve

Arrange the hot crispy Sabudana Vada Tots on a serving plate. Garnish with extra chopped cilantro and a few fried curry leaves if desired. Serve immediately with the Maggi Hot & Sweet Ketchup.

In a small bowl combine the Maggi tomato ketchup, Maggi chili sauce, soy sauce (if using), and lime juice. Whisk until smooth and taste; adjust hot/sweet ratio by adding more chili sauce or ketchup to preference. Transfer to a small dipping bowl and serve alongside the tots.