Sabudana Vada

2015-12-01
  • Yield : 500 gms
  • Servings : 6
  • Prep Time : 20m
  • Cook Time : 20m
  • Ready In : 40m

Addictive, tasty and easy to make.

Sabudana Vada – crisp from outside and is soft and melts in mouth with occasional crunch of groundnuts. Often made during vrat (fasting), this delectable dish is also made as a snack to be devoured along with hot cups of masala chai, specially during the rainy months. A dish from the state of Maharashtra, it is also equally popular in southern states of India, and is known as  Sagubiyyam Vadalu (Telegu) and Javvarisi Vadai (Tamil).

Tips

Remember to drop the vadas in hot oil but reduce the flame to medium and fry till they are golden – if fried on very high flame the vadas get brown/charred on the  outside and the sabudana on the inside remains uncooked.

Heart Healthy

You can also make the Sabudana Vadas in Airfryer. Remember to line the bottom of airfryer drawer with an aluminum foil before putting vadas in else the vadas get stuck to the wire mesh of the airfryer drawer.

Sabudana Vada

Sabudana vada also called ‘sago vada’, is a traditional deep fried snack from Maharashtra, India. It is often served with spicy green chutney and along with hot chai and is best eaten fresh. In other parts of the country, Sabudana vada are the best option to have when fasting. Therefore, this filling and nutritious snack is served usually during religious festivals and during fast/vrat/upvaas especially in Navratri vrats. Like all vadas, these are best eaten fresh. Sabudana vadas are crunchy and simply melt in the mouth leaving the stomach full and the tongue craving for more. Source: Wikipedia

Sabudana Vada

Sabudana Vada

Ingredients

  • Sago 200 gm (1 cup) (Sabudana)
  • Potatoes 800 gm boiled
  • Rock Salt 1 tsp
  • Salt 1 tsp
  • Peanuts 1/2 cup
  • Fresh Coriander 1 Tbsp
  • Green Chilies 2-3 seeded and chopped finely
  • Lemon juice 1 Tbsp
  • Oil for deep frying


Method

Step 1

Wash the sabudana and soak covered with water for about 5-6 hours. Drain in a colander, keep aside for 30 minutes.

Step 2

Dry roast the peanuts, remove the skin and coarsely pound them. Peel and mash boiled potatoes in a large bowl.

Step 3

Mix drained sabudana, coarsely crushed peanuts,, green chili, coriander leaves, lemon juice, and salt and make a dough.

Step 4

Form flat vadas using oiled hands and deep fry the vadas in hot oil.

Serving Suggestion

Serve the Sabudana Vadas hot with chutney or tomato sauce and a hot cup of tea.

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Recipe Comments

Comment (1)

  1. posted by Mridulata on December 4, 2015

    Very easy 3 steps sabudana vada receipe. Will try this evening.

      Reply

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