Sabudana vada recipe – is a tasty fritter made with sago or tapioca pearls. Sabudana vada is a Maharashtrian recipe which is made during fasting time or vrat. Sabudana vada is also called as sago vada.
Sabudana vada is crispy on the outer side and soft inside. It is a tasty and easy to make Indian snack.
The recipe of sabudana vada is very easy, soak sago or sabudana in water for 2 – 3 hours, cook potatoes and mash them, mix both well with other spices and deep fry them. Isn’t easy? But the roasted peanuts are very important while making sabudana vada as peanuts provide them with a crispy outer side.
During Navratri period, many Hindu’s observe fast and during that time they avoid foods like onion, wheat, garlic, lentils, pulses and many others. Sabudana is considered to be the best option during these days. So many people make sabudana kichadi, kheer and other dishes with sago. And this sabudana vada is often prepared during fasting time. But apart from fasting, you can also prepare it during normal days, as a snack or as a starter. Serve sabudana vada with some tomato sauce or coriander chutney – it tastes great!
Let us see how to make sabudana vada:
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SABUDANA VADA RECIPE
sabudana vada recipe – ingredients
How to make sabudana vada
Sabudana vada recipe – step by step pictures
1. Soak sabudana in enough water for 3 – 4 hours. Minimum of 2 hours soaking time is a must. Soak well, so that there is no hardness left in the sago. After soaking, drain the entire water using a colander. If there is excess water, then you won’t be able to get the perfect shape for the vada.
2. In a pan add peanuts and roast them well, until the skin breaks out. If you are using roasted peanuts, then you can avoid roasting again. After roasting, the skin becomes flaky and you can remove the skin easily.
3. Pressure cook potatoes for 3 – 4 whistles or until it gets cooked well. Let it cool, peel them, mash well and keep aside.
4. In a bowl add the sago pearls, mashed potato, grated ginger, chopped green chilies, coriander leaves, garam masala, cumin seeds and crushed peanuts and salt. Combine everything well by gently mixing with your hands.
5. Heat oil in a kadai. Take small portions of the dough, roll it and slightly flatten it as we do for vada or patties. Do the same for the entire dough, and keep it aside in a plate. If you feel that the vadas are difficult to manage or water is more, then add 1 – 2 teaspoons of rice flour or arrowroot powder and mix once more.
6. When oil is hot enough, slide each of the vadas and cook them on medium flame. The oil should neither be too hot nor too warm. If oil is too hot, the sago pieces on the outer portion will get cooke fast and will get browned but the inner portion will not be cooked well. Same way, if oil is not hot enough, then sago will absorb more oil and become soggy.