Sabudana Vada Recipe / Sago Vada is a deep fried Maharashtrian snack made during Navratri. It is prepared without onion and garlic, and it is best to have when vrat / fasting. These vada’s are crispy outside and soft inside. It can be had during other times also as a tea time snack with green chutney or tomato sauce. I heard from my Maharashtrian friends, it is available as street food, and widely prepared during vrats. As sago is fully loaded with carbohydrates and peanuts add to the protein, makes it a high calorie content and balanced meal during fasting. Do try this Navratri Recipe and let me know your comments.
- 1 Cup Sabudana / Sago / Tapioca Pearls
- 2 Potato
- 1/4 Cup Peanuts
- 2 to 3 Green Chilli
- 1 tsp Ginger
- 1 tsp Jeera
- 2 tbsp Coriander Leaves
- 1 tbsp Rice flour
- 2 to 3 tsp Lemon Juice
- Salt / Rock Salt As Required
- Oil For deep frying
Rinse well to remove the starch content in the sago. Soak sago with just minimal water for 4 to 5 hours. Fluff it up with a fork every now and then to avoid stickiness. Cook potato in a pressure cooker for 3 whistles. Remove the skin and mash it.
Dry roast peanuts in a pan till golden brown. Cool down and remove the skin. Grind it in a mixer to coarse powder.
Chop green chilli, ginger and coriander leaves. In a bowl add sago, mashed potatoes, green chilli, ginger and coriander leaves.
Add rice flour, peanut powder and salt.
Squeeze lemon juice on top and mix everything well. Make equal sized balls with the dough.
Press in between your palms to flatten. Heat oil in a kadai, once it is hot, drop the vada carefully in the oil and reduce the flame. Adjust flame accordingly. Deep fry on both sides until golden brown. Drain it in kitchen towel.
Serve it hot with tomato sauce / green chutney / sweetened yoghurt.
Tips for Sabudana Vada Recipe
2. Soak sago with just enough water or else it will become mushy.Also fluff the sago with a fork to avoid stickiness.
3. Sago should be soaked well for at least 4 to 5 hours. When you press it in between your fingers it should be soft.
4. Drain water in the sago completely and keep by side for 30 minutes before preparation. If there is water content in the sago, the dough becomes watery.
5. If you cannot shape the sabudana vada, then add one small mashed potato or little more rice flour.
6. I used rice flour just for crispiness. The original sago vada recipe calls for amaranth flour.
7. For vrat preparation, rock salt / sendha namak is used. But I used plain salt.
8. Don’t fry the vada for more time, it would give a bitter taste. Adjust the flame accordingly or else the vada will be crispy outside and won’t be cooked properly inside.
9. If the vada disintegrates in the oil, it means there is water in the sago. You can add little rice flour to troubleshoot.