Sabudana Vada Recipe – How to make Sabudana Vada recipe | Fasting Recipe

Sabudana Vada a delicious, healthy Indian Fast recipe! Sabudana Vada is also known as Sago Vada. It’s a special snack made during fast / vrat / upvaas especially during navratri vrats. It’s a great snack to be made in monsoon which is crunchy on the exterior and soft, fluffy from within. My mouth is watering right now talking about it. Also, it’s a no onion no garlic recipe.

Sabudana Vada is easily found in all stalls and joints in Mumbai. Even these are easily found in your office mates lunch box 😉 …. Mostly it’s served with green chutney and sweetened yogurt. I love to eat them with tomato sauce. I have tried sabudana khichdi and it also is a great breakfast option.

The best part is it’s easy to make. The only lengthy process is to soak the sabudana in water for 3 to 4 hours Or until it’s soft. You should be able to smash the sabudana with your finger. Next crucial process is binding the flour and shaping them into golf sized balls.

You could eat Sabudana Vada as breakfast, snack, quick meals and lunch box. I could eat them even at late nights if its available or made that time. I love all vadas like batata vada, medu vada and sabudana vada.

Let’s make Sabudana Vada Recipe stepwise:

1. Soak sabudana in water just enough to cover them. Soak overnight or 3 to 4 hours Or soak until it’s soft. You should be able to mash them with your finger. With the help of mesh strainer strain the excess water once they are softened. If they are quite mushy please place an absorbent napkin to absorb excess moisture

2. Boil potatoes until soft and cooked. Mix mashed potatoes, soaked sabudana in a mixing bowl. Mix all the spices and ingredients except oil.

3.  Ensure this mixture is evenly mixed.

4. Now dust some arrowroot flour on your hand. Make small golf sized balls. Flatten them gently with your palm.

5. Take a deep vessel with oil. Place oil on high heat once oil is hot reduce to medium heat. Deep fry the flattened balls until golden brown and crispy on both sides. Please don’t under-cook or over-cook them.

6. Place them on absorbent napkins. Serve the sabudana vada hot with sweetened yogurt or green chutney Or sauce.

Sabudana Vada recipe printable details listed below:

Sabudana Vada Recipe - Fasting Recipe

 

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Author: Maria@flavorsofmumbai.com

Recipe type: snacks, fast recipes, breakfast

RecipeCuisine: Indian Cusine

Serves: 9 to 10 servings

recipeIngredient (used american measuring cup, 1 cup = 250 ml)

• 2 cups oil for deep frying
• 6 to 7 boiled potatoes
• 2 cups sabudana (tapioca pearls) soaked in water until soft
• ½ cup chopped coriander leaves
• ¼ t/s turmeric powder
• 1 t/s roasted cumin powder
• 3 green chilies chopped finely
• 1 t/s cumin seed
• 1-inch ginger minced Or chopped finely
• 1 cup roasted peanut powder
• 1 tbsp rajgira flour if fasting Or rice flour (optional)
• 1 tbsp chat masala (optional)
• sendha namak Or salt as per taste

How to make the recipe?

1. Soak sabudana in water just enough to cover them. Soak overnight Or 3 to 4 hours Or soak until it's soft. You should be able to mash them with your finger.
2. With the help o mesh strainer strain the excess water once they are softened. If they are quite mushy please place an absorbent napkin to absorb excess moisture.
3. Boil potatoes until soft and cooked. Mix mashed potatoes, soaked sabudana in a mixing bowl. Mix all the spices and ingredients except oil.
4. Ensure this mixture is evenly mixed.
5. Now dust some rajgira flour Or rice flour on your hand. Make small golf sized balls.
6. Flatten them gently with your palm.
7. Take a deep vessel with oil. Place oil on high heat once oil is hot reduce to medium heat. Deep fry the flattened balls until golden brown and crispy on both sides. Please don't under-cook Or over-cook them.
8. Place them on absorbent napkins. Serve them hot with sweetened yogurt Or green chutney Or sauce.

Notes

1. The binding has to be proper it shouldn't be mushy. If it becomes mushy don't worry just add some arrowroot flour to it.
2. Fry for some more time if you want them to be crispy but don't burn them.
3. The peanuts have to be roasted and the grounded into a processor to make coarse Or fine powder. You could remove the husk of a peanut if you wish.
4. I have used sendha namak is a salt used while fasting. You could use rock salt, black salt Or plain salt.

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