Sabudana Vada Recipe | Sago Vada Recipe | Jevvarasi Vadai | Maharashtrian Style Sabudana Vada Recipe | Navratri Vrat Recipe

Name: Sabudana Vada Recipe | Sago Vada Recipe | Navratri Vrat Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 270 min
Yield: 12 numbers
Ingredients: 1 cup Javvarasi (Sago / Sabudana); 3 nos Potato (medium size); ½ cup Peanuts (crushed); 2 nos Green Chili; to taste Salt; ½ tsp Cumin Seeds; 1 tbsp Coriander Leaves (chopped); 1 tsp Lemon Juice

Posted on Sep 30th, 2015

by Sowmya Venkatachalam

Categories:

5 from 2 votes

Sabudana Vadai is a popular Maharashtrian Snack / Appetizer made using Sabudana, Peanut Powder, Potato and other spices. This is being considered as a Vrat Recipe as it's a gluten free. These are delicious, soft from insid and crsipy from outside. We can enjoy this for Vrat, team time snack and also as an appetizer.

Prep Time 5 minutes

Cook Time 25 minutes

Soaking Time 4 hours

Total Time 4 hours 30 minutes

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Sabudana (Sago / Jevvarsi) vada is a famous Vrat Dish in Maharashtra and other Northern parts of India especially for Durga Pooja (Navratri). My grandmother used to make sabudana vadai using uriddal and the process is very similar to how we do Medhuvadai. That we can call as SouthIndian Style Sabudana Vada. But Maharashtrian style vada is a famous vrat dish for the Navratri festival. For the Navratri vrat, mostly sago based dishes like vada, Sabudana Kichadi, Sabudana Ladoo and also dishes with Singhara flour are very common. As Navratri is approaching, I have given the Maharashtrian style of Sabudana Vada here. A very simple to make vada with sago, mashed potatoes and crushed peanuts. Lets see how to make this simple and tasty dish

You may also want to see other Sabudana based Recipes

Recipe Card to make Sabudana Vada

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Sabudana Vada Recipe | Sago Vada Recipe | Navratri Vrat Recipe

Course: Appetizer, Festival Recipes, Snack

Cuisine: India, Maharashtrian

Equipments Needed

Heavy Bottomed Pan

Prep Time: 5 minutes

Cook Time: 25 minutes

Soaking Time: 4 hours

Total Time: 4 hours 30 minutes

Servings: numbers

Calories: 140kcal

Author: Sowmya Venkatachalam

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Ingredients

1 cup Javvarasi (Sago / Sabudana)
3 nos Potato medium size
½ cup Peanuts crushed
2 nos Green Chili
to taste Salt
½ tsp Cumin Seeds
1 tbsp Coriander Leaves chopped
1 tsp Lemon Juice

Instructions

Wash the Sabudana thoroughly in fresh water. Sprinkle water over it and let it rest for overnight or for atleast 4 hours.. Do not add more water. If you add more water the sabudana becomes so soggy. After 4 hours, drain the water from sago using a strainer and allow it to dry for couple of minutes.
While the sago is soaking, Wash and boil the potatoes and peel then and mash it nicely.
In a mixing bowl, add the drained sago and crushed peanuts. I have used the store bought roasted peanuts which i have ground it coarsely in the mixer. Do not grind it to smooth powder as the coarseness give a good crispness as well as taste to the dish
To the mixing bowl, then add the mashed potatoes, chopped green chilli, chopped coriander leaves, salt, cumin seeds and lemon juice and mix well to make a dough. If the sago quality is good, we would get a good blended dough. If you feel the sago is not mixing with other ingredients, we can use a teaspoon of buckwheat or amaranth or chestnut flour to bind the ingredients.
Heat oil in a pan for deep frying the vada. Make small dumplings out of the vada dough and press it in the middle to make a patti and gently drop it in hot oil. Add 3-4 vada in one batch.
Deep fry the vada on both sides in medium flame till they turn crisper and becomes golden brown color. While frying, remember to keep the oil in medium as the vada tends to change color very quickly if you keep it in high flame but the inner part wouldn’t have cooked properly. So once the oil is smoky hot, keep it in medium flame and add the vada to oil. Gently remove the fried Sabudana Vada in a plate with tissue to drain the excess oil.
The crispy and yummy Sabudana (Sago) vada is now ready for Vrat or Serving!

Video

Notes

Soaking Sago depends on the quality of the sago. Generally we add water till the level of the sago and soak it over night or atleast for 4 hours. Some small size sago gets dissolved if soaked overnight. So we need to find out the quality and decide the soaking process
The soaked sago should be mushy when pressed between the fingers. If the sago is not mushy, it will not bind with other ingredients and hence we need soak for more time.
Always keep the oil in low to medium hot so that the vada gets cooked and becomes crispier outside
If the vada tends to break or burst in oil, add a teaspoon of buckwheat/chestnut/amaranth flour to bind all the ingredients together

Nutritional Info

Nutrition Facts

Sabudana Vada Recipe | Sago Vada Recipe | Navratri Vrat Recipe

Amount Per Serving (1 piece)

Calories 140 Calories from Fat 27

% Daily Value*

Fat 3g5%

Polyunsaturated Fat 2g

Sodium 653mg28%

Potassium 478mg14%

Carbohydrates 25g8%

Fiber 2g8%

Sugar 1g1%

Protein 2g4%

* Percent Daily Values are based on a 2000 calorie diet.

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Sabudana Vada Recipe | Sago Vada Recipe | Jevvarasi Vadai | Maharashtrian Style Sabudana Vada Recipe | Navratri Vrat Recipe

Method to make Sago Vadai:

Wash and rinse the sago atleast twice and soak in water for 2 hours. The quality of sago is the main factor for this recipe. We can get many different qualities of sago in market. Some sago becomes mushy within 10 minutes of soaking. Those varieties just need sprinkling of water and not soaking. But we get certain varieties of sago which needs soaking overnight too. Generally a good quality sago needs at least 4 hours of soaking. I have soaked for about 4 hours. After 4 hours, drain the water from sago using a strainer and allow it to dry for couple of minutes. When I first tried this recipe, its a total disaster because of the bad quality of sago. After soaking overnight also, it is so hard and not mixed with other ingredients and hence the vada split in oil and spoiled the oil. So sago is the main ingredient and its quality makes the dish successful.

While the sago is soaking, Wash and boil the potatoes and peel then and mash it nicely. In a mixing bowl, add the drained sago and crushed peanuts. I have used the store bought roasted peanuts which i have ground it coarsely in the mixer. Do not grind it to smooth powder as the coarseness give a good crispness as well as taste to the dish

To the mixing bowl, then add the mashed potatoes, chopped green chilli, chopped coriander leaves, salt, cumin seeds and lemon juice and mix well to make a dough. If the sago quality is good, we would get a good blended dough. If you feel the sago is not mixing with other ingredients, we can use a teaspoon of rice flour to bind the ingredients.

Heat oil in a pan for deep frying the vada. Make small dumplings out of the vada dough and press it in the middle to make a patti and gently drop it in hot oil. Add 3-4 vada in one batch. Deep fry the vada on both sides in medium flame till they turn crisper and becomes golden brown color. While frying, remember to keep the oil in medium as the vada tends to change color very quickly if you keep it in high flame but the inner part wouldn’t have cooked properly. So once the oil is smoky hot, keep it in medium flame and add the vada to oil. Gently remove the fried Sabudana Vada in a plate with tissue to drain the excess oil.