Sabudana Vada Recipe

by Ridhi Sahu
(Delhi)

This sabudana vada recipe is a variation of the traditional sabudana vada, a sago recipe from Maharashtra.


Make it for breakfast or as a evening snack.

The traditional sabudana vada is made for 'Upvas', vrat, a fasting day when the everyday foods such as rice and chapati are not consumed.

And also, onion and garlic also are not eaten on fasting day as they are a part of 'tamasic' food.

This recipe contains onions. So you can make it on non-fasting days.

How to make sabudana vada

Ingredients for sabudana vada


  • sabudana - 1 cup, soaked overnight in water

  • onion - 1 big, chopped

  • green chillies - 2-3, more or less according to taste

  • potatoes - 2-3 - boiled

  • maida(plain flour) - a little, about 1 tsp or as required for binding

  • salt and pepper according to taste

  • Vegetable oil for deep frying


Method to make sabudana vada:


  1. Mix all the above ingredients with boiled and mashed potatoes.

  2. Divide into equal portions to make small balls

  3. Press the balls to flatten a little if you wish.

  4. Deep fry in hot oil till crisp

  5. Sabudana vada will be ready

  6. Garnish with coriander and serve hot with chutney.


Tips


You may use green chili paste or chopped green chilies instead of black pepper powder.

Enjoy Sabudana Vada with chutney or tomato sauce.

Comments for Sabudana Vada Recipe

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Jul 06, 2011
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Try this, a little different way to make sabudana vada
by: Anonymous

Soak one cup sabudana in water for two minutes then drain water keep aside for three to four hours

- Fry one table spoon of groundnut, remove the skin, powder it.
- Boil two medium size potatoes peel and mash.
add smashed potatoes, ground nut powder, One teaspoon red chilly powder, 1/4 teaspoon hing powder.
- Finally chopped coriander leaves, One teaspoon cumin powder, salt to taste.
- Mix all thoroughly into dough.
- Grease both the palms with a drop of edible oil
- Take lemon sized dough press it slightly between the palms Thus prepare all vada.
- Heat the oil deep fry the vada on low flame till they become puffy crispy and golden brown in colour.

Serve hot with tomato sauce or green chutney.


Jul 02, 2011
Rating
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Improvements
by: Anonymous

Broken ground nut may be added in the vada mix. Instead of pepper green chillies may be used.

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