Sabudana Vada ( Mumbai Roadside Recipes )
by Tarla Dalal
Added to 100 cookbooks
This recipe has been viewed 46921 times
Sabudana vada, traditionally an ingredient used during fasts, sabudana is a favourite amongst maharashtrians. It lends itself to such lovely recipes, such as these vadas! the crunchy peanuts that punctuate every bite are something i look forward to in the vada!
- Combine all the remaining ingredients in a bowl and mix well.
- Divide the mixture into 12 equal portions and shape each portion into a 50 mm. (2”) diameter flat round. Keep aside.
- Heat the oil in a kadhai and deep-fry the wadas on a medium flame till they turn brown in colour from both the sides. Drain on absorbent paper.
- Serve hot with fresh curds and green chutney
- For 1 ½ cups of soaked sago, wash ½ cup of raw sago, drain and then soak them in ¾ cup of water for 4 to 5 hours, or till they swell and turn soft.
Nutrient values (Abbrv) per vada
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