Sabudana Vada | How to Make Sabudana Vada | Sabudana Vada Recipe

By -
Sabudana Vada, also known as 'Sago Vada' or 'Sago Cutlet', is one of the most popular snacks from the Indian states of Maharashtra & Gujarat. These crispy vadas are made from a mixture of mashed potatoes, sago pearls and crushed roasted peanuts that is subtly flavored with a handful of curry leaves and few basic spices.

The mouth-watering delicacy is most often relished during the festivals of Navratri, Shivratri and Janmashtmi when many of the Hindu patrons observe fast (vrat) and refrain themselves from having the regular grains including wheat and rice. Since, sabudana or sago doesn't count in regular grains, it makes for a perfect food substitute to satiate those hunger pangs during the fasting time. Additionally, the little white pearls are a rich source of dietary fiber and carbohydrates, consumption of which instantly leave you energized after a long day of abstainment from food.

Having said that, it doesn't mean sabudana vadas can only be enjoyed during the fasts; these mouth-watering cutlets can be made on any regular day and can be served for breakfast or as an evening munchie. Not to mention, crunchy from outside and melt-in-mouth from the inside, they are simply a  delight with a cup of hot ginger tea.

If you are looking for some more sabudana recipes, do try the SABUDANA KHICHDI and the MANGO SABUDANA KHEER from the blog. I am sure, you would certainly love them.


Sabudana Vada | How to Make Sabudana Vada | Sabudana Vada Recipe


Ingredients

  • Sabudana/ sago pearls/tapioca pearls - 1/2 cup
  • Boiled and grated potatoes (medium size) - 2
  • Roasted peanuts - 1/4 cup
  • Finely chopped green chilies - 2 to 3
  • Finely chopped ginger - 1 inch
  • Jeera/cumin seeds - 1 tsp
  • Curry leaves - 10 to 15
  • Chopped coriander - a handful
  • Lemon juice - 1/2 tbsp
  • Salt - as per taste
  • Black pepper powder - 1 tsp
  • Granulated Sugar (optional) - 2 tsp
  • Ghee/oil - 2 tsp
  • Oil - for deep frying




Sabudana Vada | How to Make Sabudana Vada | Sabudana Vada Recipe




Sabudana Vada | How to Make Sabudana Vada | Sabudana Vada Recipe



Method

  1. First wash the sabudana/sago nicely.
  2. Soak it in 1/2 cup of water for 3 to 4 hours or overnight. The sabudana would soak the water and would get soft.
  3. Coarsely crush the peanuts in a grinder jar and keep aside.
  4. In a mixing bowl, add the soaked sabudana, grated boiled potatoes, crushed peanuts, lemon juice, chopped green chilies, ginger, salt, sugar and black pepper powder.
  5. In a tadka pan, heat the ghee. Once it is hot, switch off the flame and add in cumin and curry leaves.
  6. Pour this tadka over the ingredients assembled in step 5.
  7. Now using your hands, mix everything nicely.
  8. Pinch out a spoonful of mixture and shape it into a tikki or a cutlet. Repeat till all the mixture is consumed.
  9. Heat oil in a kadai. Once it is sufficiently hot, turn the flame to medium. Slide in the tikkis one by one. Make sure you do not overcrowd the kadai. Fry the vadas to golden brown and crisp on medium flame.
  10. Dish out on an absorbent paper and serve hot with some green chutney. I usually serve these sabudana vadas with my vrat special ROASTED GUAVA AND MINT CHUTNEY.

P.S - You can also air fry the sabudana vadas to keep them healthy with a low calorie count.




Sabudana Vada | How to Make Sabudana Vada | Sabudana Vada Recipe



Not able to make now? Pin here for later...




Comments

Post a Comment

Thanks for stopping by. Your comments, suggestions and feedback are always welcome.

Regards

Popular posts from this blog

Best Homemade South Indian Sambar Recipe

By -
Image
A hearty stew made with yellow lentils, vegetables and heaps of aromatic spice powder, Sambar is a staple served with all the meals at every South Indian household. The flavorful lentil curry tempered with aromatic curry leaves, mustard seeds and whole dried red chilies makes for a delectable accompaniment whether having hot idlis , vada, dosa or even plain steamed rice. It won't be incorrect to say that while sambar is majorly known for its tongue-tickling taste, it is also packed with a lot of health benefits; toor dal lends it that much needed dosage of protein, the vegetables provide it with all the essential vitamins and minerals and lastly, addition of hing and tamarind loads it with immune-boosting properties. Having said that, every household has its own recipe of making sambar. Some like it to have thick, others a bit runny. Some like the chunkiness of vegetables whereas others like their sambar to be smooth. Some like it on a tangier side, others with just a hint ...
Read more

Perfect Instant Homemade Bhatura Recipe | How to Make Bhatura

By -
Image
Bhatura is a leavened, puffed deep fried bread made from Maida or All Purpose Flour. A popular recipe from the Punjabi cuisine, it is mainly served with spiced chickpea curry such as Pindi Chholey and Amritsari Chholey . Traditionally, bhatura is made using fermented dough, which is rested for minimum of 6 hours and has a peculiar tang to it. However, when you are short of time and crave for this delicious Chole Bhatura combo, these instant bhaturas come to your rescue. Quick and easy to prepare, they use Eno Fruit Salt as the leavening agent and trust me, that lends the bhaturas with that perfect crispness on outside and perfect fluffiness on the inside. If you can't lay your hands on eno, alternatively, you also have the option to use baking powder and baking soda. Without wasting any time further, let's start with the recipe. Perfect Instant Bhatura Recipe | How to Make Bhatura INGREDIENTS Maida/All Purpose Flour - 2 cups Sooji/Semolina - 2 tbsp ...
Read more

Instant Moong Dal Idli Recipe | How to Make Instant Moong Dal Idli

By -
Image
Idli is one of the healthiest Indian breakfast options by far. These soft, pillowy and melt-in-mouth lentil cakes are traditionally made by fermenting rice and urad dal batter overnight; however, the entire process could be quite cumbersome and involves a little amount of planning ahead. Therefore, instant versions of idlis come very handy when you want to have something quick and yet wholesome and healthy in the breakfast . And especially when it comes to me, I am a big fan of instant recipes, be it instant sprouted moong dal dosa , instant rava & oats idli or instant dhokla , you would find me making these items very frequently as they are not only very quick to make and save you a hell lot of time in the kitchen but, at the same time are quite tasty as well as wholesome. Moong Dal Idli Recipe | How to Make Moong Dal Idli Talking about the instant moong dal idli , as I said it is a very quick and easy recipe and doesn't require an...
Read more

Paneer Dhaniya Adraki Korma | Cottage Cheese in Coriander-Ginger Flavored Yogurt Sauce

By -
Image
Loaded with goodness of ginger and coriander, "Paneer Dhaniya Adraki Korma" is simply a gastronomic treat for all paneer lovers. This simple yet exotic delicacy can be made in just a few minutes and definitely counts amongst few special recipes that can be served in dinner parties, get-togethers or festive meals. Needless to say, kids love it because of mild spices and a rich texture. A keeper recipe for sure, do try my version of it once and I promise, you would not be disappointed. Paneer Dhaniya Adraki Korma Ingredients Paneer (Cottage Cheese, cubed) - 250 grams Thick curd/yogurt (nicely whisked) - 1 cup Fresh cream - 1 tbsp Coriander paste - 1 tbsp Ginger paste - 1 to 2 tsp Refined flour - 1 tsp Chopped coriander - a handful Green chilies (chopped) - 1 tsp Salt - as per taste Black pepper corns - 3 to 4 Cloves - 2 to 3 Bay leaf - 1 Cumin seeds - 1 tsp Turmeric powder - 1/2 tsp Coriander powder - 1 tsp Black pepper powder - 1/2 tsp Garam masala po...
Read more

Burani Raita Recipe | Spiced, Garlic Flavored Yogurt

By -
Image
Burani Raita is a famous Indian accompaniment to spicy biryanis and pulaos. A Hyderabadi specialty, it uses some thick yogurt that is mixed with few pounded cloves of garlic and some basic spice powders like red chili and roasted cumin, which lend it that much-needed hint of spicy kick. Not to mention, when it comes to making the Burani Raita, it is no more than a five minutes process and makes for an ideal side dish to go along with any kind of rice preparation or even chapati & sabzi combination. Ideally, this utterly flavorful and aromatic raita only has to it, some pounded raw garlic, however, I have given it a slight twist by topping it with some fried garlic bits and some red chili oil for extra flavoring. This step is totally optional and you can skip it altogether by sticking to the traditional way of making it. So, not wasting any time further, lets move on to the recipe.... Burani Raita Recipe | Garlic Flavored Spiced Yogurt INGREDIENTS Thick y...
Read more

Chicken Rara | Rara Chicken | Rara Murgh

By -
Image
Chicken Rara or Murgh Rara is a popular North Indian chicken curry preparation wherein chicken is cooked and served in a spicy and lip-smacking chicken mince gravy. A proper restaurant style dish, it is best enjoyed with some hot phulka or plain boiled rice. Let's see how it is made... OTHER CHICKEN RECIPES TO TRY... KASHMIRI STYLE CHICKEN YAKHNI CHICKEN KEEMA MATAR MASALA CHICKEN SHAAMI KEBAB INGREDIENTS Chicken (on bone, curry cut) - 500 grams Chicken mince - 300 grams Finely chopped onions - 3 medium Finely chopped green chilies - 3 to 4 Pureed tomatoes - 3 medium Ginger paste - 1 tbsp Garlic paste - 2 tbsp Ghee - 2 tbsp Cooking oil - 2 tbsp Curd - 1/2 cup Salt - to taste Turmeric powder - 1/2 tsp Kashmiri red chili powder - 2 tsp Garam masala powder - 1 tsp Coriander powder - 1 tsp Cumin powder - 1/2 tsp Cumin seeds - 1 tsp Bay leaf - 2 Cloves - 4 to 5 Black pepper corns - 8 to 10 Black cardamom - 1 Green cardamom - 3 to 4 Kas...
Read more

Kolkata Style Beetroot Chops

By -
Image
Come monsoons and my tastebuds start craving for all the chatpata fried stuff starting right from our very own comforting pakoras and bhajjis to spicy samosas and kachoris. While they make for an unmatched treat along with a cup of "garma garam adrak wali chai" (hot ginger tea) on a lovely rainy evening, just to add some variety to my list of monsoon snackers , this time I thought of getting away from the regular stuff and try something new. I had heard of these delicious beetroot croquettes from my husband who spent almost 5 to 6 years of his childhood in Kolkata. The idea of using beetroot is what that instigated me (obviously because of its nutritional value and amazing color) and with lots of it readily lying in my refrigerator, I had another reason of actually trying out this popular delicacy from the streets of Bengal: the sweet & spicy Beetroot Chops , also famously referred to as Vegetable Chops in some parts of the region. What I know so far is, they ar...
Read more