How to make Sabudana Vada: Quick & Tasty recipe
Sabudana Vada is an authentic Maharashtrian recipe. A very light, crispy but fulfilling dish. I usually like this sabudana vada to eat in breakfasts or lunch. Because there are very easy to make and no extra preparation is required. You can easily store the stuffing and can fry whenever you wish.
This sabudana vada is usually served or taken into use during festivals or religious time as in these time women are on fasting/vrats. During these vrats one cannot eat dishes containing garlic/onions, wheat products, lentils and pulses. So sabudana(sago) is a common ingredient for making recipes that can also be consumed in fasting. This snack is also sold by the mithai shops in Mumbai, you will also see the street vendors selling this tasty snack.
The intro became quite long but was important. So let's go to the recipe without wasting any time!
1.Soaking Sago
Soak the sabudana for 5-6 hours or overnight. Depending upon the quality time can be decreased or increased but make sure that your sago is softened properly. You can also soak sabudana in hot water to decrease the soaking time.
Once it softens properly, put it into a bowl and keep it aside2.Cooking of potatoes
Take 4 large potatoes and rinse them.
Place into the cooker and add the 1.5 glass of water.
Let the pressure cooker whistle 5 times on medium-low flame.
Once the pressure settles down, open the lid and remove the potatoes.
Peel it.
Chop with a knife or dice it, you can even mash it.
3.Roasting of peanuts.
Take 1/2 cup of peanuts and put them into a pan or kadhai.
Roast it until the golden brown spots come on it on low flame.
Once it roast, let them cool properly.
Remove the husks(peeling) of peanuts
Add the peanuts to the grinder.
Grind well
4.Making of sabudana vada mixture(stuffing)
Add the mashed potatoes, grinded peanuts and soaked sabudana into the mixing bowl.
Add 2 chopped green chilies.
Put 1 finely chopped ginger and some coriander leaves(for freshness).
Mix everything well.
Add salt as per taste.
Put 1 tablespoon of cumin seeds,1 tablespoon of sugar. Squeeze 1/2 lemon.
Mix the entire mixture again properly.
5.Now take a handful of the mixture and give them a round shape/make patties of the whole mixture.
6.Frying Vada
Heat oil for deep shallow fry. Oil should be 365 degrees Fahrenheit. The sign that shows that oil is365*F is that small patches making bubbles and coming up.
Shape the patties before frying.
Place the patties lightly in the kadhai. Put 3-4 patties only(as per your kadhai size).
Cook each side for 2 minutes on medium-low flame.
Fry until it becomes golden brown and crispy.
Remove the patties from the kadhai and put them on tissue papers so the extra oil gets removed.
7.Serve it hot with tomato ketchup/chutneys/curd as your wish.
Notes:
Make sure that your sago is softened properly.
No rawness should be there in peanuts.
The quality of potatoes should be good else it can harm the taste of sabudana vada.
Once you roast peanuts, you easily remove them covering them with fingers.
The temperature of the oil should not be too hot neither too warm.
You can also use ready-roasted salted peanuts from the market.
A helpful tip: If you face the pattie breaking down the problem while frying then you can add some flour.Nutrition Facts
Sabudana VadaAmount Per ServingCalories 120Calories from Fat 54% Daily Value*Fat 6g9%Saturated Fat 1g6%Sodium 143mg6%Potassium 227mg6%Carbohydrates 14g5%Fiber 1g4%Protein 2g4%Vitamin A 5IU0%Vitamin C 5.9mg7%Calcium 21mg2%Iron 1.9mg11%
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Add the mashed potatoes, grinded peanuts and soaked sabudana into the mixing bowl.
Add 2 chopped green chilies.
Put 1 finely chopped ginger and some coriander leaves(for freshness).
Mix everything well.
Add salt as per taste.
Put 1 tablespoon of cumin seeds,1 tablespoon of sugar. Squeeze 1/2 lemon.
Mix the entire mixture again properly.
6.Frying Vada
Heat oil for deep shallow fry. Oil should be 365 degrees Fahrenheit. The sign that shows that oil is365*F is that small patches making bubbles and coming up.
Shape the patties before frying.
Place the patties lightly in the kadhai. Put 3-4 patties only(as per your kadhai size).
Cook each side for 2 minutes on medium-low flame.
Fry until it becomes golden brown and crispy.
Remove the patties from the kadhai and put them on tissue papers so the extra oil gets removed.
7.Serve it hot with tomato ketchup/chutneys/curd as your wish.
Notes:
Make sure that your sago is softened properly.
No rawness should be there in peanuts.
The quality of potatoes should be good else it can harm the taste of sabudana vada.
Once you roast peanuts, you easily remove them covering them with fingers.
The temperature of the oil should not be too hot neither too warm.
You can also use ready-roasted salted peanuts from the market.
A helpful tip: If you face the pattie breaking down the problem while frying then you can add some flour.
Nutrition Facts
Sabudana Vada
Amount Per Serving
Calories 120Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Sodium 143mg6%
Potassium 227mg6%
Carbohydrates 14g5%
Fiber 1g4%
Protein 2g4%
Vitamin A 5IU0%
Vitamin C 5.9mg7%
Calcium 21mg2%
Iron 1.9mg11%
Like, share, and follow if you found it helpful. Share with your friends and family. Subscribe to our newsletter via email to get our new recipes directly to your inbox.
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