Sabudana vada recipe is a popular Maharashtrian snack made using sago or tapioca pearls. It has a crispy exterior and soft interior, with the crunch of peanuts and freshness of coriander etc. The best part about this recipe, apart from being very delicious, is that sabudana can be used during fasting. Typically it is a deep-fried, but in this recipe, vadas have been fried in appam pan using minimum oil.
Sabudana and boiled potatoes are needed to make sabudana vada. Sabudana plays a crucial role. Ensure to use good quality of sabudana. also, ensure to soak it properly. I have never made any sago based recipe without peanuts. So here also peanuts are used. I have made the non-fasting recipe. You may replace the salt with fasting salt and instead of rice flour you may add kuttu ka aata, and make sabudana vada during fasts using this recipe.
1. Wash 1 cup sabudana. To do that place sabudana in a colander and place under running water. Wash till white substance releases. Once it stops, sabudana can be soaked. To soak it add enough water so that sabudana remains covered with water. Leave for 4-6 hours.
2. After 4-6 hours, sabudana will be soft. In a mixing bowl add soaked sabudana and 4 mashed boiled potatoes. Add handful of chopped coriander, 1 chopped green chilli, 1 tsp finely chopped ginger, juice of 1 lemon, salt to taste, ½ tsp red chilli powder, ½ tsp black pepper powder
3. Add 2 tbsp rice flour and ½ cup roasted and coarsely crushed peanuts. Mix everything together.
4. Make balls out of the above mixture.
5. Heat an appam pan. Add few drops of oil in each section. Place the balls in them. Keep rotating. Cook on low flame till they turn golden brown. Add more oil if required.
6. Serve sabudana vada with green chutney.
PREP TIME 4-6 hours + 20 minutes
COOK TIME 20 minutes
TOTAL TIME 4-6 hours + 40 minutes
1. Wash 1 cup sabudana. To do that place sabudana in a colander and place under running water. Wash till white substance releases. Once it stops, sabudana can be soaked. To soak it add enough water so that sabudana remains covered with water. Leave for 4-6 hours.
2. After 4-6 hours, sabudana will be soft. In a mixing bowl add soaked sabudana and 4 mashed boiled potatoes. Add handful of chopped coriander, 1 chopped green chilli, 1 tsp finely chopped ginger, juice of 1 lemon, salt to taste, ½ tsp red chilli powder, ½ tsp black pepper powder
Tip: Check sabudana before using. Take a pearl and press it. It should not at all be hard . If it is just sprinkle some more water and soak for another hour. If the sabudana is soft but there is some unabsorbed water, just spread entire sabudana on a kitchen towel and leave it for 15-20 minutes.
3. Add 2 tbsp rice flour and ½ cup roasted and coarsely crushed peanuts. Mix everything together.
4. Make balls out of the above mixture.
5. Heat an appam pan. Add few drops of oil in each section. Place the balls in them. Keep rotating. Cook on low flame till they turn golden brown. Add more oil if required.
Tip: fill the section in the centre with some oil. Then add few drops in each section out of this one.
6. Serve sabudana vada with green chutney.
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