Sabudana Vada ( Faraal Recipe)
by Tarla Dalal
Added to 147 cookbooks
This recipe has been viewed 70374 times
A very famous faraal food from the maharashtrian repertoire, this can either be relished as a quick snack or as a whole meal along with curds and chutney!
- Clean, wash and soak the sago in approx. 1/3 cup of water for about 4 to 5 hours or till all the water is absorbed and the sago swells.
- Add all the remaining ingredients and mix well.
- Divide the mixture into 8 equal portions and shape each portion into a 75 mm. (3”) diameter flat round. Keep aside.
- Heat the oil in a kadhai and deep-fry the vadas on a medium flame till they turn light brown in colour from both the sides. Drain on absorbent paper.
- Serve hot with green chutney and sweet curds.
Nutrient values per vada
|Vitamin A||101.7 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0 mg|
|Vitamin B3||1.3 mg|
|Vitamin C||3.2 mg|
|Folic Acid||3.1 mcg|
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