Sabudana Vada

Sabudana vada usually served in fasting and festival season in India. These vadas are a preferred item during fasting, especially in Navratra.

In Maharashtra, this is specially served at breakfast or snack time.

Sabudana vada is also a very easy and quick snack for kids tiffin box, either pack for lunch or in snack time.

Course Breakfast, Snack

Cuisine Indian

Prep Time 15

Cook Time 20

Soaking Time 4

Total Time 35

Servings 12-14 Vadas

Calories

Author Bhawana

Ingredients

1 Cup Sabudana/Sago/Tapioca
4 Medium sized potato boiled
1/2 Cup peanut
1″ Ginger grated
2 Green chilies chopped finely
Pink Himalayan salt as per taste
1 Tsp sugar
2 Tblsp lemon juice
Handful chopped green coriander

Instructions

First of all soak sabudana in 1.5 cups of water for about 4 hours. I used small sized sabudana.
Dry roast the peanut. After cooling down rub their skin and grind coarsely.
After 4 hours add sabudana in a mixing bowl. Add boiled mashed potato, and combine well with the help of your hand. This way all water will come out from soaked sabudana and will not burst while deep frying.
In addition to the above mixture add all other dry ingredients like coarsely ground peanut, lemon juice, chopped coriander, grated ginger, pink Himalayan salt, green chili and combine well to make a smooth dough. If the dough is not coming together add one more potato and make the dough.
Take a small quantity of the dough and make a round shape ball. Press it on top a bit and shape them like patties.
Heat oil in a heavy-bottomed pan on high flame.
Deep fry these vadas on hight to medium flame till they turned golden brown. Keep flipping them.
Drain sabudana vada on a kitchen towel in order to remove excess oil.
Serve them with green coriander chutney.

Notes

1) While soaking sabudana pour water more than the level of sabudana in a vessel for about 1″. Some sabudana gets soft after 2 hours, some may take up to 4-5 hours.
2) If dough not combining properly than add one more potato and than make a smooth dough.
3) Fry 4-5 vada at a time. They stick with each other. So do not overcrowd the pan while frying them.
4) You can keep this dough in the fridge in advance too. Whenever needed sabudana vada can be fried easily.

Nutrition