Sabudana Vada | Authentic Maharashtrian Style

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Sabudana Vada, one of my favorite fasting snacks is a fried patty made with tapioca pearls (sago), potatoes, peanuts and herbs. This recipe gives you a super delicious Sabudana Vada that is crispy from outside with a soft and light texture from inside. Gluten-free and vegan.

sabudana vada recipe, sabudana vada

These crisp patties are slightly sweet and spiced to taste. They are also vegan and gluten-free.

On Hindu Fasting

In the Indian tradition, the Shravan month, Ekadashi and the Navaratri period are times when many devout Hindus fast. The food that is taken during the fast does not contain onions, garlic, wheat products, lentils or pulses. To know more you can check this compiled list of Ingredients for Navratri fasting.

Sago or Sabudana is a common ingredient that is used in some recipes made during the fasting period. Thus Sabudana Vada is one of those dishes that is made during Hindu religious fasting (vrat or upvas). Both Sabudana Vada and Sabudana Khichdi are two recipes that I make during fasting days.

Few more Sabudana recipes

About this Sabudana vada

  1. Authentic: This is a proper authentic Maharashtrian recipe of making sabudana vada which tastes too good and is exactly the way they are served in Maharashtra.
  2. Easy: The recipe is easy and can also be made by beginners.
  3. Proportions: The proportion of ingredients mainly of potatoes and sabudana is perfect and you do not end up with a soggy or broken batch of the patties. You are able to easily shape the patties without the need to add any binding flour.
  4. Scaling: You can easily halve or double the recipe.

Serving Sabudana Vada

Sabudana Vada can be made for Hindu fasting days or an evening snack too. It is crispy and delicious and thus tastes great with simple coconut chutney and even sweetened curd (yogurt). To make the sweetened curd, you will just need to add some sugar to the curd and mix it. If short of time, you can even serve with sweet tamarind chutney or homemade tomato ketchup.

In Mumbai, one will find many mithai shops selling this tasty snack. In fact, it is street food in Mumbai as well as Maharashtra and many vendors sell these.

How to make Sabudana Vada

Soaking sabudana

1. Soak 1 cup sabudana or tapioca pearls in water for 5 hours at least or overnight. I soaked the sago overnight and in the morning they had become soft. Sabudana can also be soaked for 2 hours. I get a hard quality of sabudana and soaking for 2 hours does not help. So I soak sabudana overnight. So depending on the quality of sabudana you can even soak for 2 to 3 hours or more.

Making Sabudana Vada Recipe

2. Then drain off all the water from the soaked sabudana. Drain the water very well. When properly soaked, the sabudana pearl should get mashed when pressed. If you feel some hardness in the center, then soak for some more time.

Making Sabudana Vada Recipe

3. Take the sabudana pearls in a mixing bowl and keep aside.

Making Sabudana Vada Recipe

Cooking Potatoes

4. Rinse 4 medium-sized potatoes well in water first. Then place the potatoes in the cooker. Add water which just about covers the potatoes.

Making Sabudana Vada Recipe

5. Pressure cook potatoes for 4 to 5 whistles on medium flame.

Making Sabudana Vada Recipe

6. When the pressure settles down on its own, open the lid and check the potatoes. Pass a knife through the center of the potatoes and it should slide easily without any resistance. Let the potatoes become warm. Then chop them or crumble them. You can even mash them.

Making Sabudana Vada Recipe

Roasting Peanuts

7. When the potatoes are pressure cooking, you can roast the peanuts. Heat a pan or kadai and add ½ cup peanuts in it.

Making Sabudana Vada Recipe

8. On a low to medium flame, stirring often roast the peanuts. Use a heavy pan, so that the peanuts do not get burnt.

Making Sabudana Vada Recipe

9. Roast the peanuts till you see some black spots on their husks. They should be crunchy and well roasted with no rawness from the center.

Making Sabudana Vada Recipe

10. Let the roasted peanuts cool down. Once they are cooled, add them in a dry grinder or spice grinder. I have removed the husks. If you want you can keep them.

Making Sabudana Vada Recipe

11. Grind to a coarse powder. Keep the peanut powder aside. You can even make a fine powder.

Making Sabudana Vada Recipe

Making Sabudana Vada Mixture

12. Add the mashed potatoes and coarsely roasted groundnuts to the sabudana in the mixing bowl.

Making Sabudana Vada Recipe

13. Next add 1 to 2 chopped green chilies, 1 teaspoon finely chopped ginger and 2 tablespoons chopped coriander leaves. You can also skip coriander leaves.

Making Sabudana Vada Recipe

14. Squeeze 2 teaspoons lemon juice or as per taste.

Making Sabudana Vada Recipe

15. Now add 1 teaspoon cumin seeds, 1.5 teaspoons sugar and salt as per taste. You can add less or more sugar as per your taste preferences.

Making Sabudana Vada Recipe

16. Mix the entire mixture very well.

Making Sabudana Vada Recipe

17. Now take some portion of the mixture in your hands and shape them into a flat round vada or patty. Do this till all the mixture is utilized.

Making Sabudana Vada Recipe

Frying Sabudana Vada

18. Heat oil for deep frying in a kadai. Check a small portion of the mixture. It should come up steadily and gradually in the oil. In case it breaks, then there is more moisture in it. So you can add some kuttu ka atta (buckwheat flour), singhare ka atta (water chestnut flour), ragjira atta (amaranth flour) or some more boiled potatoes. If not fasting, then you can add some rice flour in the vada mixture. Mix again and shape in patties. Ideally, do this step before you fry these patties.

making sabudana vada recipe

19. Gently place the patties in hot oil. Fry them at medium flame. Do not overcrowd while frying.

making sabudana vada recipe

20. When one side is light golden, turn them over with a slotted spoon.

making sabudana vada recipe

21. Turn over again when the second side is golden.

making sabudana vada recipe

22. Continue to fry turning over a couple of times till the vada are uniformly golden and crisp.

making sabudana vada recipe

23. Remove fried sabudana vada with a slotted spoon draining the extra oil.

making sabudana vada recipe

24. Place them on kitchen towels to remove excess oil. Fry all the patties this way.

sabudana vada recipe

25. Serve Sabudana Vada hot with sweetened curd or phalahari chutney or coconut vrat chutney. You could also serve them with homemade tomato sauce.

sabudana vada recipe

If you made this recipe, please be sure to rate it in the recipe card below. If you’d like more delicious Indian vegetarian recipes delivered straight to your inbox, Sign Up for my email newsletter. You can also follow me on Instagram, Facebook, Youtube, Pinterest or Twitter for more vegetarian inspiration.

Sabudana Vada are crisp fried patties made with tapioca pearls, peanuts and mashed potatoes. They are slightly sweet and spiced to taste.

Prep Time 5 hrs

Cook Time 30 mins

Total Time 5 hrs 30 mins


Cuisine Maharashtrian

Course: Breakfast, Snacks


Servings 18 vada

Units

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