Sabudana Vada Recipe
Sabudana Vada also known as ‘sago vada’ is a traditional deep fried snack prepared especially during fasting in the state of Maharashtra. It is one of my favourite fasting food. Delicious Sabudana Vadas served with sweet curd and a cup of hot tea (chai) is a mouth watering combination. Me and my husband love to eat Sabudana Vada even while we are not fasting.
While most people think that sabudana or tapioca is nothing but empty calories, India’s celebrity nutritionist Rujuta Diwekar debunks many myths about this superfood. It’s rich in carbs and low in fats, so it is ideal food for those who wish to lose weight.
Ofcourse not in the form of deep fried snacks but it is okay to indulge oneself once in a while. Sabudana boosts fertility as it helps to maintain the hormonal balance in women. Another important health benefit of sabudana is the fact that its potassium content keeps your blood pressure under control.
It is an important staple food for good blood circulation. Calcium, iron and vitamin K in sabudana keeps you charged up and free of fatigue even after rigorous activities. It also helps to strengthen bones and maintain flexibility at the same time.
- Ingredients for Sabudana Vada (1 cup = 200 ml)
- 1 cup raw sago/ sabudana (approx. 3 cups after soaking)
- 1¼ tsp salt or rock salt / namak ya sendha namak
- 4-5 green chillies/ hari mirch
- 1 tsp cumin seeds/ jeera
- 2 medium sized potatoes/ aloo
- ½ cup roasted peanuts/ bhuni moongphalee
- 1-2 tbsp finely chopped coriander leaves/ dhaniya patte
- Oil/ Tel for frying the sabudana vadas.
- Ingredients for Sweet Curd (1 cup = 200 ml)
- ⅔ cup fresh curd/ taaza dahi
- 3 tsp sugar or as per taste
How to prepare Sabudana Vada?
- First wash the sabudana with clean water 2-3 times.
- Soak it in the water for at least 2 hours. Note: 1. The water level should be just an inch above the sabudana. Too much water will make the sabudana soggy and too less will not help in soaking it well. 2. Different varieties of sabudana will need a little less or more time for soaking. So soak accordingly.
- Drain the water and let the sabudana rest for 3-4 more hours.
- While the sabudana is resting keep the other ingredients ready.
- Check the sabudana. You will notice that the sabudana has puffed up and has become quite soft.
- Add the roasted and coarsely ground peanuts, salt or rock salt, coarsely crushed cumin seeds and green chillies and finely chopped coriander leaves(optional). Mix everything well.
- Lastly add the boiled, peeled and mashed or grated potatoes in parts and keep mixing into the sabudana mixture. The sabudana mixture is ready!
- Take some mixture in the hands and form a medium sized ball. Now gently press it as shown in the video to form a sabudana vada. Repeat till all the vadas are formed. Tip: You may keep some mixture in the refrigerator to fry and eat the vadas hot whenever you want.
- While you make the vadas, heat oil in a kadhai for frying the vadas.
- Check if the oil is hot enough by dropping a small portion of the mixture into the oil. If it puffs up immediately that means the oil is hot enough. Tip: For authentic taste and better nutrition, use peanut oil. Peanut oil has a good balance of Omega 3, 6 and 9 fatty acids and is therefore good for health.
- Drop the 2-3 vadas into the oil gently and let them fry for at least 15-20 seconds before flipping them. Sometimes the sabudana might pop so be careful while frying the vadas. Tip: Keep the gas flame between low and medium so that the sabudana vadas become crispy on frying.
- Fry the sabudana vadas till they become golden brown on both the sides.
- Serve hot with sweet curd or normal curd, farali chutney and a hot cup of chai 🙂
How to prepare sweet curd for Sabudana Vada:
- In a bowl take some curd
- Add sugar (as per taste)
- Whisk it with a whisker or spoon till sugar dissolves completely
I hope you liked this easy Sabudana Vada recipe. Do share it with your family and friends. Also share your feedback with us in the comments section.
WATCH SABUDANA VADA RECIPE VIDEO: