Sabudana is a very popular ingredient that is mainly used especially during the fasting (Vrat) season when grains are not prepared. It is called Sago in English. Sabudana is basically the starch extracted from the rots of tapioca.
Sabudana Vada, one of my favorite evening snack or breakfast often known as Sabudana cutlet or Sabudana tikki, a deep fried Maharashtra appetizer is made using gluten free ingredients like sabudana (sago), potatoes, peanuts and herbs. It is perfect to serve it in Indian fasting days or Vrats such as on the days of Navratri, Janamashtami, Shivratri etc.
Sabudana is a good source of carbohydrates and is used in recipes like Sabudana Vada Pancakes, Aloo Sabudana, Sabudana Thalipeeth and a delicious Sabudana Vada.
Here is how to make crunchy Instant Sabudana Vada Recipe at home.
Sabudana Vada
Print RecipeIngredients
- ½ cup Sabudana
- 2 boiled potato medium size
- 3 tablespoon fresh coriander chopped
- 2 teaspoon Green chilli chopped
- ¼ cup roasted peanuts skin removed and crushed
- Salt as per taste
Instructions
To soak Sabudana
- First, wash the sabudana. Soak the sabudana ½ cup in water for at least 5-6 hours or overnight.
- After 5-6 hours, sabudana would have soaked all the water and will be soft.
- Drain of all the water completely from the soaked sabudana.
To make Vada Mixture
- Add the sabudana in a mixing bowl. Boil the potatoes. Peel and then mash them. Mix the mashed potatoes and sabudana together.
- Add salt, fresh coriander, green chilli and roasted crushed peanuts into a bowl.
- Mix the entire mixture very well.
- Now make small balls of the mixture in your hands and shape them into flat round vada or cutlet. If it is too sticky, apply little oil on your palms.
- Heat oil for deep frying in a non stick pan.
- Fry the vadas in hot oil on medium flame till they are crisp and golden from both the sides. Place on kitchen paper towels to absorb excess oil.
- Serve sabudana vada with with coriander chutney or with tomato sauce.
Note
- Soak the sabudana in mentioned amount of water for best result. If the water is more, it will become soggy and if it is less, it will be raw from inside.
- You can bake or air fryer the vada instead of frying them.
- If the vada breaks or bursts while frying then add rajgira atta (or amaranth flour) in the vada mixture.
- The oil has to be neither too hot nor warm. If it’s hot, the vada will burn from outside leaving the inside portion uncooked. If warm, then this will absorb oil, making them loaded with oil and soggy.