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Farali Vada, also known as Sama Rice Vada, is a quick and easy snack that’s perfect for vrat (fasting) or upvas days. Made from a combination of sama rice, a little sabudana, and boiled potatoes, this recipe is completely upvas-friendly. These vadas turn out crispy on the outside and soft on the inside, and they taste great when served with chutney or tomato ketchup.
The best part? You can prepare them easily with ingredients that are commonly available in your kitchen. To help you make perfectly crispy Farali Vadas on your first attempt, I’m sharing the correct ingredient ratios along with some fail-proof tips.
Key Tips to Make Crispy Farali Vadas:
- Use of Sama Rice and Sabudana:
I make the vada dough using sama rice and a small amount of sabudana. Grinding both into a fine powder ensures a smooth texture and helps bind the dough well. To cook the flour, gradually add it to boiling water and stir until it forms a soft dough that leaves the sides of the pan. This process gives the vada dough proper binding. - Boiled Potatoes for Binding:
Adding boiled potatoes helps hold the vadas together. If your vadas break while frying, simply mash in one more boiled potato to fix the consistency of the dough. - Crushed Peanuts for Crunch and Texture:
Crushed peanuts not only add a nice crunch but also absorb excess moisture from the dough, making the vadas crispier. - Frying Technique:
Fry the vadas on medium flame until they turn golden brown and crispy from the outside. Avoid high heat as it may brown the vadas too quickly without cooking them thoroughly inside.
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Recipe video
Farali vada recipe | sama rice vada | instant farali vada
Ingredients
- 1 cup sama rice
- 2 tbsp sabudana
- 1 tbsp oil
- 1 tsp cumin seeds
- 1 tbsp white sesame seeds
- 2 chopped green chilli
- 2 cup water
- Salt to taste
- ½ tsp black pepper powder
- 1 tsp sugar
- 1 tbsp lemon juice
- Some coriander leaves
- 1 cup boiled and grated potatoes
- ¼ cup crushed peanut powder
- Oil for frying
Instructions
- In a mixer jar, add 1 cup sama rice and 2 tablespoons sabudana. Grind into a fine powder.
- In a pan, heat 1 tablespoon oil. Add 1 teaspoon cumin seeds, 1 tablespoon white sesame seeds, and 2 chopped green chillies. Sauté for a few seconds.
- Add 2 cups of water and mix well.
- Now add salt to taste, ½ teaspoon black pepper powder, 1 teaspoon sugar, 1 tablespoon lemon juice, and some chopped coriander leaves. Mix well and bring to a boil.
- Gradually add the ground flour while stirring continuously to avoid lumps.
- Cook the mixture, stirring regularly, until it thickens and starts leaving the sides of the pan.
- Transfer the mixture to a mixing bowl and spread it slightly to cool. Then add 1 cup of boiled and grated potatoes, ¼ cup peanut powder, and a little salt. Mix well and knead into a smooth dough.
- Grease your hands and take a small portion of the dough. Flatten it between your palms.
- Sprinkle some sesame seeds on top and press them gently with slightly wet fingers to make them stick.
- Heat oil in a pan. Fry the vadas on medium flame, flipping occasionally for even browning.
- Once they are golden brown and crispy from both sides, remove them onto a wire rack or kitchen towel to drain excess oil.
- Serve hot Farali Vada with chutney and a cup of masala tea.
Notes
- Grind sama rice and sabudana into a fine powder.
- In the vada dough, the proportion of water should be double that of the sama rice.
- When the water starts boiling, gradually add the flour mixture to it.
- Cook the mixture until it dries and leaves the sides of the pan.
- Potatoes provide binding and softness to the farali vada.
- Peanut powder absorbs moisture from the dough mixture and adds crispiness.
- Knead the vada dough while the mixture is still slightly hot. Do not let the farali vada dough rest.
- Fry the vadas on medium flame.
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