Sabudana Vada Recipe | Sago Vada Recipe | Navratri Vrat Recipe
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.
Servings: 12 numbers
- 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
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!
- 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
Serving: 1piece | Calories: 140kcal | Carbohydrates: 25g | Protein: 2g | Fat: 3g | Polyunsaturated Fat: 2g | Sodium: 653mg | Potassium: 478mg | Fiber: 2g | Sugar: 1g