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sabudana vada recipe | Maharashtrian sabudana vada | how to make crispy sabudana vada | sago vada |
Tarla Dalal
• 25 March, 2021
Table of Content
sabudana vada recipe | Maharashtrian sabudana vada | how to make crispy sabudana vada | sago vada | with 39 amazing images.
sabudana vada recipe | Maharashtrian sabudana vada | how to make crispy sabudana vada | sago vada is a famous delicacy enjoyed during vrat. Learn how to make crispy sabudana vada.
To make sabudana 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.
Sabudana, traditionally an ingredient used during fasts, lends itself to such lovely recipes, such as these vadas! It is used to make upvas sabudana vada - a favourite amongst Maharashtrian The crunchy peanuts that punctuate every bite are something we all look forward to in the vada!
The proportion of sago to potatoes is a very important aspect of making crispy sabudana vada. So we suggest you follow the proportion shared in this recipe. Further peanuts help in binding the sago well and also lending crunchiness to the vadas. So do not miss out on this key ingredient.
While we have used ginger and coriander to make sago vada, many people do not opt for these 2 ingredients during fasting. If you wish, you can avoid them. And if you avoid them, then serve these vadas on fasting days like Janmashtami and Maha Shivratri with sweet curd rather than green chutney.
Tips for sabudana vada. 1. Prefer to use old varieties of potatoes than new variety as they tend to be less sticky. 2. Ensure not to crush the peanuts fine. You can add the roasted peanuts to a mixer jar, pulse for 5 seconds, pause and then again pulse for 5 seconds to get a coarse powder. 3. While shaping vadas you tend to have messy hands. No worries. You may need to wash or clean them in between. 4. Fry them on a medium flame only to get crisp and brown vadas. 5. Do not put more than 4 vadas at a time in the frying pan.
Enjoy sabudana vada recipe | Maharashtrian sabudana vada | how to make crispy sabudana vada | sago vada | with step by step photos.
Sabudana Vada recipe - How to make Sabudana Vada
Tags
Soaking Time
4 to 5 hours
Preparation Time
10 Mins
Cooking Time
20 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
30 Mins
Makes
12 vadas
Ingredients
For Sabudana Vada
1 1/2 cups soaked sago (sabudana) , refer handy tip
1 1/4 cups boiled , peeled and boiled and mashed potatoes
1/2 cup roasted and coarsely crushed peanuts
2 tsp green chilli paste
1 tsp lemon juice
2 tsp sugar
1/4 cup finely chopped coriander (dhania)
1 tsp grated ginger (adrak)
salt to taste
oil for deep-frying
For Serving With Sabudana Vada
fresh curd (dahi)
green chutney , for serving
Method
For sabudana vada
- Combine all the 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
Handy tip:
- 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.
sabudana vada recipe | Maharashtrian sabudana | Video by Tarla Dalal
Sabudana Vada recipe with step by step photos
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Like sabudana vada | Maharashtrian sabudana vada | sabudana vada for vrat | how to make sabudana vada | then see our Maharashtrian faral recipes and some recipes we love.
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What is sabudana vada made off? See the below image of list of ingredients for making sabudana vada recipe.
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This is what sabudana looks like. Take ½ cup of raw sago (sabudana).
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Put sabudana in a glass bowl of water and wash it with your hands. Not much dirt will come out.
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Drain.
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Then soak them in ¾ cup of water for 4 to 5 hours, or till they swell and turn soft.
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Cover with a lid.
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This is how sago looks after soaking. The sago has doubled in size and is soft.
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Your sago must be well soaked. Test it by pressing between your fingers and they should get mashed. See image below. If its hard in the centre then you have not soaked it correctly. Hardness in sabudana will make your vada burst open while frying.
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This is what peanuts look like. They are used extensively in fasting, faral recipes by Maharashtrians.
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Roasting enhances the flavour of the peanuts. Hence, to roast add few peanuts to a hot pan.
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Stir it frequently on a low to medium flame. NOTE : don't roast on a high flame as this will burn the peanuts and give it a bad taste.
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Roast on low to medium flame till light brown and allow it to cool. Take care that it does not burn.
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To crush them, shell them first. At times we remove only some of the skin and put in a mortar.
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Crush them using a pestle to a coarse texture. You can also put them in a blender and pulse once only. Remember we want a coarse powder.
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Store crushed peanuts in a jar to be used when required. Since i am making sabudana vada tomorrow, i prepared the crushed peanuts a day earlier.
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How to make mashed potatoes? This is what potatoes look like.
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First wash the potatoes.
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Place potatoes in a flat dish in a pressure cooker covered with water.
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Pressure cook for 2 to 3 whistles.
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This is what the potatoes look like.
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Cool and peel the potatoes with your fingers.
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Mash them using a potato masher or heavy fork. Ensure that there are no lumps to get desired smoothness.
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To make sabudana vada | Maharashtrian sabudana vada | sabudana vada for vrat | in a deep glass bowl put 1 1/2 cups soaked sago (sabudana). See above on detailed method of how to soak sago (sabudana).
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Add 1 1/4 cups boiled , peeled and mashed potatoes. See above on detailed method of how to boil, peel and mash potatoes.
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Add 1/2 cup roasted and coarsely crushed peanuts. See above on detailed method of how to roast and crush peanuts.
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Add 2 tsp green chilli paste.
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Add 1 tsp lemon juice.
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Add 2 tsp sugar.
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Add 1/4 cup finely chopped coriander (dhania).
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Add 1 tsp grated ginger (adrak). If you are fasting (upvas), then drop the ginger from the recipe.
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Add salt to taste.
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Mix well.
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Divide the mixture into 12 equal portions.
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Shape each portion into a 50 mm. (2”) diameter flat round by pressing between your palms. You will find that parts of the sabudana mixture will stick to your hands so you can remove that by scrapping it off the edge of the glass mixing bowl. Or you can grease your palms with oil and then shape the vada. Keep aside.
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To fry the sabudana vada | Maharashtrian sabudana vada | sabudana vada for vrat | heat the oil in a kadhai.
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Before dropping the sabudana vadas, check the temperature of the oil by dropping a small portion of the sabudana mixture. If it comes up quickly, the oil is too hot and this would brown the sabudana vada quickly and they would still be raw from inside. The vada mixture will initially sink to the bottom of the vessel and then let it cook. Nudge it and then it will surface. If the vada breaks apart that means you have added less potatoes.
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Slide 3-4 sabudana vadas carefully. The number of vadas will depend upon the size of your kadhai and vadas. Let the vadas fry on one side and don't keep flipping them around as they can disentegrate.
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Let the bottom side of the vada fry for some time. Don't rush in flipping over.
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We can see the sabudana vada | Maharashtrian sabudana vada | is starting to get golden brown and you know that it's ready flip over and cook the other side. You may need to flip a few times to get the golden brown colour.
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See the texture of the fried sabudana vada | Maharashtrian sabudana vada | sabudana vada for vrat |
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Serve sabudana vada | Maharashtrian sabudana vada | sabudana vada for vrat | hot with fresh curds and green chutney.
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Nutrient values (Abbrv)per plate
Nutrient values (Abbrv) per vada
| Energy | 126 cal |
| Protein | 1.7 g |
| Carbohydrates | 12.8 g |
| Fiber | 0.7 g |
| Fat | 7.8 g |
| Cholesterol | 0 mg |
| Sodium | 2.4 mg |
Click here to view Calories for Sabudana Vada
The Nutrient info is complete
Vani Kumar
Sept. 2, 2016, 1:46 p.m.
Thank u mam for the delicious recipe.i follow most of ur recipes. But I didn''t understand the handy tip.should we soak sago in water or wash drain..
Tarla Dalal
Sept. 2, 2016, 1:46 p.m.
Hi Vani, you just need to soak it in 3/4 cup of water..
Archana M
Dec. 26, 2015, 4:18 p.m.
The crunchy vadas so delicious..I have made these sooo many times..I just love how crunchy and crisp these turn out and must have it with green chutney..The green chillies add a spice to these vadas..Must try when fasting during festivals..
Kiran Bhavsar
Oct. 8, 2015, 10:37 a.m.
Hi Mam,the crunch of wadas are delicious but I didn''t understand that why we keep wadas on paper
Kiran Bhavsar
Sept. 30, 2015, 4:54 p.m.
Hi Mam,the crunch of wadas are delicious and looks pretty THANKS MAM FOR THIS RECIPE
N Swaminathan
Nov. 18, 2012, 10:12 p.m.
Delicious, crunchy liked by every One in the family.
Tarla Dalal
Nov. 18, 2012, 10:12 p.m.
Hi, We are very happy to know you loved the recipe. Do try more and more recipes and let us know how you enjoyed them. Happy Cooking !!
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