Sabudana vada recipe helps you to make crispy sago vada that is crunchy on the outside, and soft from inside. They make for delicious snack that goes well with a cup of tea or coffee. These vadas can be eaten during Hindu fasts such as Navratri and Janmashtami.
I have earlier shared the recipe of sabudana khichdi and samak ke chawal that can be consumed as phalahar during fasting. Kebabs made from unripe bananas – Kachche kele ke phalahari kebab are also very delicious.
What is sabudana?
Sabudana is called sago in English. They are small tapioca pearls made from starch extracted from cassava roots. These sabudana pearls should be soaked and cooked before they can be eaten.
Sabudana is loaded with carbohydrates and gives you instant energy. That’s why it is a popular food choice during fasting in India. It is also a good source of protein, iron and calcium.
Sabudana vada and khichdi are popular breakfast and snack items. Sabudana is also used to make a kind of Indian pudding called sabudane ki kheer.
How to soak sabudana?
Soak sabudana in just enough water. Sabudana expands on soaking.
Wash the sabudana and then soak it properly before using it to prepare vadas. Soak sabudana in water so that the pearls are just immersed in water, and there is just a thin layer of water above sabudana. If you soak the sabudana in lots of water, it will turn soggy and it will be difficult to make the vadas. It is best to soak sabudana overnight or for around eight hours. If it is not possible to soak them so long, soak them for at least an hour in warm water.
How to make sabudana vada?
This sabudana vada recipe is made keeping in mind Hindu fasting rules. Boil and mash some potatoes. Add soaked sabudana, rock salt, roasted and crushed peanuts, green chillies, black pepper, and coriander leaves (cilantro). Make small flattened balls and deep fry in hot oil.
Sabudana vada is ready
If you do not want to fry them you can also bake the vadas at 180 degree Celsius till they are golden brown.
Serve hot vadas with green chutney, or yogurt.
I have shared many more Navratri fast recipes. Do try them and give your feedback in the comment section.
Sabudana Vada Recipe – How to make crispy sago fritters
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- Wash sabudana and soak them in just enough water to immerse them completely. Soak it preferably for eight hours or at least for 1 hour.
- Boil and peal the potatoes. Grate them.
- When sabudana is soaked overnight it expands and absorbs all the water. The pearls become soft but are not sticky. Take this soaked sabudana in a large mixing bowl. Add grated potatoes, roasted and crushed peanuts, green chillies, coriander leaves, and rock salt to taste. If you are not fasting you can use table salt instead.
- Mix everything properly till the mixture becomes uniform. Heat oil in a kadai or heavy bottomed pan. Prepare lemon sized balls of the sabudana mixture and flatten them a bit by pressing them gently with your fingers.
- First add one sabudana vada in hot oil. Do not disturb it for a minute or two. Then fry it from both the sides. If it does not break while frying, fry rest of the vadas in hot oil four at a time till they turn golden.
- If the vada breaks, the reason can be your oil is not sufficiently hot. Other reason can be your sabudana is soggy. In that case add a tablespoon of singhare ka atta or rajgira ka atta (waterchestnut flour or amaranth flour) to the sabudana mixture and then fry.
- Serve hot with phalahari green chutney or dahi (yogurt).
- Do not add too much water to sabudana. It will become soggy. Just add water that is enough to completely immerse the sabudana.
- If you are not fasting you can add other spices of your choice though this lightly spiced sabudana vada tastes great. Subtle flavor of roasted peanuts and cilantro makes it delicious.
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