Sabudana Vada recipe is a tasty and easy to make Indian snack. It is a popular Maharashtrian snack prepared with 'Sago' and is made during for fasting days. Roasted peanut is an essential ingredient in the vada which has a crispy exterior and a soft interior. The Sabudana Vada snack can also be made during other times. It can also be served as starter for parties or as an evening snack with a cup of tea.
In Indian tradition, the Shravan month and the Navaratri period are times when many devout Hindus fast. Sabudana is a common ingredient that is used in some recipes made during the fasting period like Sabudana Khichdi, Sabudana Thalipeeth, Sabudana Kheer, Sabudana Bhel, Sabudana Pakoras and Sabudana Ladoos.
It's crispy and delicious and can be made as a morning or evening snack. Sabudana Vada is served with sweet curd in Maharashtra and this combination tastes great. Basically, this Sabudana Vada recipe comes from Maharashtra. In Mumbai, one will find many Mithai shops selling Sabudana Vadas. In fact it is a street food in Mumbai and many vendors sell these.
Sabudana - 1 cup
Potatoes - 3 to 4, medium sized
Peanuts - 1/2 cup
Cumin Seeds - 1 tsp
Green Chillies - 1 to 2, finely chopped
Ginger - 1 tsp, finely chopped
Lime Juice - 2 tsp (optional)
Few chopped coriander leaves (optional)
Sugar as required
Rice Flour - 3 tbsp (optional)
Rock Salt to taste
Oil for frying
1. Soak the sabudana in water for 5 hours at least or overnight.
2. Drain of all the water completely from the soaked sabudana.
3. Boil the potatoes. Peel and then mash them.
4. Mix the mashed potatoes and sabudana together.
5. On a skillet, roast the groundnuts till they become crisp. Cool and then coarsely powder in a mortar-pestle.
6. Add the peanuts, rock salt, rice flour, sugar, ginger, green chillies, coriander leaves and lemon juice. Mix the entire mixture well.
7. Now take some portion of the mixture in the hands and shape them into flat round vadas or patties.
8. Deep fry the sabudana vadas till golden brown.
9. Serve Sabudana Vada with sweet curd or green chutney or tomato sauce.
The Sabudana has to be really soaked well. Not even a little hardness should be left in the sago.
The water needs to be drained well. Use a sieve or a colander to drain the water. The sabudana vada mixture is dry. If there is moisture in the mixture, then it won’t get a proper shape of the sabudana vadas and they will become soggy from inside.
The oil has to be neither too hot nor warm. If it’s hot, the sabudana vadas will burn from outside leaving the inside portion uncooked. If warm, the vadas will absorb oil, making the sabudana vadas loaded with oil.
(Last Updated on : 14-10-2015)
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