Sabudana vada is a patty that is made up of sabudana i.e. sago. It has the flavor of peanuts, ginger, coriander and green chilies. The best part about this recipe is the contrast of textures that is it offers. It is super crunchy and crispy from the outside and soft from inside with some bytes of peanuts and ginger. Sabudana vada can easily be prepared during fasting, apart from that it also makes a very good option for breakfast or tea time snacks. I love to make sabudana for Janmashtami, Navratri, etc.
Sabudana vada calls for sabudana. It is very important to use good quality of sabudana. Apart from that, it is also important to soak it properly. Almost each sabudana recipe except the desserts made using sabudana, calls for one ingredient that is peanuts. Peanuts give an awesome bite to the dish and also ensure that the preparation doesn’t become soggy and crumbly. Apart from that, some fresh ingredients such as ginger, green chili, coriander, and lemon juice are added. There is no use of red chili powder in this recipe. To provide the binding to the mixture boil potatoes are added.
It is very important to soak sabudana properly. The following steps should be followed.
Sabudana is a very popular ingredient for breakfast and snacks especially because it can also be consumed during fasts. And therefore we have a collection of sabudana recipes. You can view them here. It includes the very popular sabudana khichadi as well as scrumptious sabudana kheer and many more.
Hot sabudana vada can be served with hari chutney for a delectable weekday breakfast. Sabudana vada can also be prepared as a tea time snack and served with chai of your choice.
1.This recipe makes 12-15 sabudana vadas.
2. Dry roast, de-skin, and crush peanuts : Heat a pan. Add 1/2 cup peanuts. Roast on medium flame, stirring occasionally for 5-7 minutes. Thereafter let them cool completely. Crush and blow air in them to get rid of the skin. Make a coarse powder in a grinder or mortal pastel.
3. Prepare mixture : In a mixing jar add 1 cup soaked sago (sabudana), 4 medium sized boiled and mashed potatoes. Into this add the coarse peanut powder, salt to taste or fasting salt, 1 and ½ tsp sugar, 2 tbsp rice flour or fasting flour, 1 tsp cumin seeds (jeera), 1 chopped green chili, 1 tsp grated or finely chopped ginger, juice of 1 lemon and lots of chopped coriander. Mix well.
4. Shape sabudana vada : Grease your hands and take a portion. Roll it and flatten.
5. Fry sabudana vada : Heat enough oil. Once it is hot add in the tikkis. Do not flip till it is partly cooked from one side. Cook on a medium flame till tikkis are golden brown from both the sides.
6. Bon appétit : Serve sabudana tikki with green chutney.
PREP TIME 15 minutes + 4-6 hours
COOK TIME 20 minutes
TOTAL TIME 4-6 hours + 35 minutes
• 1 cup sago (sabudana), soaked till soft
• ½ cup peanuts (moongfali)
• 4 medium sized potatoes, boiled and mashed
• Salt to taste or fasting salt to taste
• 1 and ½ tsp sugar
• 2 tbsp rice flour or fasting flour
• 1 tsp cumin seeds (jeera)
• 1 green chilli, chopped
• 1 tsp grated or finely chopped ginger
• Juice of 1 lemon
• Lots of chopped coriander
• Oil for frying
1. Dry roast, de-skin and crush peanuts
Heat a pan. Add half cup peanuts. Roast on medium flame, stirring occasionally for 5-7 minutes. Thereafter let them cool completely. Crush and blow air in them to get rid of the skin. Make a coarse powder in a grinder or mortal pastel.
2. Prepare mixture
In a mixing jar add 1 cup soaked sago (sabudana), 4 medium sized boiled and mashed potatoes. Into this add the coarse peanut powder, Salt to taste or fasting salt to taste, 1 and ½ tsp sugar, 2 tbsp rice flour or fasting flour, 1 tsp cumin seeds (jeera), 1 green chilli, chopped, 1 tsp grated or finely chopped ginger, Juice of 1 lemon and lots of chopped coriander. Mix well.
3. Shape sabudana vada
Grease your hands and take a portion. Roll it and flatten.
4. Fry sabudana vada
Heat enough oil. Once it is hot add in the tikkis. Do not flip till it is partly cooked from one side. Cook on a medium flame till tikkis are golden brown from both the sides.
5. Bon appétit
Serve sabudana tikki with green chutney.
Please rate us and share your valuable feedback
