sabudana vada/sabudana vada recipe/sago vada


Sabudana Vada is a Maharashtrian recipe.  Sabudana is also called tapioca pearl. Sabudana khichdi and vadas are mostly made in fasting. But they can be eaten by making them in breakfast also.  It has to be soaked for 3 hours.  Only then khichdi or vadas are made good.  Apart from sago, potatoes are also used to make sago vadas. Potatoes act as a binding agent. So in the end, sago vadas become very tasty and you can serve them with green chutney and red chutney or tomato sauce.  I have shallow fry the vadas here, if you want, deep fry them.

Preparation time: 15 minutes

Cooking Time: 20 mins

Soaking time: 2 to 3 hours

TOTAL TIME : 35 MINUTES

Author : Rajni Dagla

Ingredients for making Sabudana Vada

Sabudana 1/2 cup

.(Sago)

Salt 1/4 tsp (if you are preparing for fasting then add rock salt)

Black pepper powder 1/2 tsp

Cumin 1/2 tsp

finely chopped coriander

Peanuts 3 tsp

1 finely chopped green chili

Mash 2 boiled potatoes

juice of half a lemon

ghee or oil

How to make Sabudana Vada

First of all wash the sago with clean water 3 to 4 times.

Now add 3 or 4 teaspoons of water to it, cover it and let it soak for 2 to 3 hours.

After the sago has been soaked for 3 hours, then take a sago and keep it between the finger and the thumb and press it, if the sago mashes easily then it is well soaked and if it is not mashed, then add a little more water to it for a while  Let it soak

Now roast the peanuts on a tawa on low flame for 2 to 3 minutes.

Cool the peanuts and grind them coarsely in a mixer jar.

Now put the soaked sabudana in a plate.

Now add salt, black pepper powder, finely chopped green chilies, green coriander, coarsely ground peanuts, boiled potatoes and lemon juice and mix it well.

Now apply some oil on your hands and take a little mixture and give it the shape of vada or tiki.

Put oil or ghee in a pan and heat it.

When the ghee becomes hot, cover and cook the vada on low flame till the vadas become golden brown.

When cooked from one side, turn the vadas and cover the other side and cook till they turn golden brown. Now make all the vadas in the same way and serve hot vadas with green chutney or red chutney.

Tips

You can also deep fry the vado and shallow fry it.

.If the vadas are breaking as soon as you put them in the oil, then mash the boiled potatoes in the sago mixture and put them on the other side.

.Vada fry on low flame only

,  Do not stir the vadas as soon as you put them in the oil, let them cook from one side and then turn them.