Sabudana vada is a very popular deep fried snack from Maharashtra and is generally eaten as a light meal during fasting days. Sabudana vada is also called as sago vada as the main ingredient used is sago pearls. It is a nutritious and crunchy snack especially served during religious festivals and fasting days.
- Sabudana/sago/tapioca pearls - 1 cup
- Peanuts - 1/2 cup
- Potatoes - 2 (medium sized)
- Green chillies - 2 to 3 (chopped finely)
- Cumin seeds - 1 teaspoon
- Lemon juice - 1 tablespoon
- Coriander leaves - 1 tablespoon (chopped finely)
- Salt to taste
- Cooking oil for frying
HOW TO MAKE SABUDANA VADA RECIPE Soak the sabudana with just enough water to cover the sabudana for 5 hours or overnight. Next day drain any excess water from the sabudana.
Boil the potatoes with enough water. Peel and mash the potatoes and keep it aside.
Heat a pan and roast the peanuts till they become crisp. Remove the husk and grind the peanuts to a coarse powder
Take a mixing bowl. Add sabudana, mashed potatoes, peanut powder, green chillies, cumin seeds, salt, lime juice and coriander leaves and mix well.
Make small balls from the mixture and flatten them a bit and set aside.
Heat the oil in a deep frying pan on medium flame. Slide the vadas and deep fry till they are crisp and light brown in colour.
Drain the sabudana vadas in an absorbent paper and serve hot.
NOTES : Drain the water thoroughly from the soaked sago and ensure there is no moisture left in the sago mixture else you wont be able to give proper shape to the vadas. It tends to become soggy.