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Sabudana Vada Recipe | Sago Vada | Navratri Recipe

Posted on October 4, 2016 Category: Ganesh Chathurthi Recipes, Indian Festival Recipes, Indian Veg. Snacks Recipes, Maha Shivratri Recipes, Navaratri Recipes

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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.

Check my other Sabudana Recipes
Sabudana Kheer
Sabudana Chivda
Sabudana Khichdi
Sago Murukku
Sago Vermicelli Kheer

 

Sago Vada

Sago Vada

Sabudana Vada Recipe

Sabudana Vada Recipe | Sago Vada

Priya Santhamohan
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.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 hrs
Cook Time 25 mins
Total Time 5 hrs 25 mins
Course Navratri Recipes, Snack
Cuisine Maharashtrian, North Indian
Servings 20 Vada
Calories

Ingredients
  

1 Cup = 250 ML, 1 tsp = 5 ML

  • 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 Link for Homemade Rice flour
  • 2 to 3 tsp Lemon Juice
  • Salt / Rock Salt As Required
  • Oil For deep frying

Instructions
 

  • 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.

Notes

Tips for Sago Vada Recipe

  1. Choose big variety sago for this Navratri recipe, not the nylon variety.
  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 the 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.
Keyword how to make sabudana vada recipe, Sabudana Vada Recipe, Sago Vada

 

Navratri Recipe

Navratri Recipe

Method for Sabudana Vada Recipe

1. 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.
sabudana-vada-step1

2. Dry roast peanuts in a pan till golden brown. Cool down and remove the skin.
Grind it in a mixer to a coarse powder.
sabudana-vada-step3
3. Chop green chilli, ginger and coriander leaves. In a bowl add sago, mashed potatoes, green chilli, ginger and coriander leaves.
sabudana-vada-step4
4. Add rice flour, peanut powder and salt.

sago-vada-step5
5. Squeeze lemon juice on top and mix everything well. Make equal sized balls with the dough.

sago-vada-step6
6. 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 a kitchen towel.

sago-vada-step7
Serve it hot with tomato sauce / green chutney / sweetened
yogurt.

 

Sabudana Vada Recipe 1

Sabudana Vada Recipe

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Filed Under: Ganesh Chathurthi Recipes, Indian Festival Recipes, Indian Veg. Snacks Recipes, Maha Shivratri Recipes, Navaratri Recipes Tagged With: Crispy Deep fried Sago Vada, Crispy Sago Fritters, Fasting Recipes, How to make Sabudana Vada Crispy, Javvarisi Vada Recipe, Javvarisi Vadai Recipe, Maharashtrian Sabudana Vada Recipe, Navratri Recipe, Navratri Vrat ka khana, Sabakki Vada Recipe, sabudana dishes, sabudana recipe, Sabudana Vada with Peanuts, saggubiyyam vada, shabu vada, Tapioca Fritters Recipe, Upvas Snack, Vrat Recipes, Vrat Snack Recipes

Previous Post: « Pachai Pattani Sundal | Green Peas Sundal Recipe
Next Post: Carrot Kheer Recipe | Carrot Payasam | Navratri Recipe »

Reader Interactions

Comments

  1. Alboni

    October 8, 2019 at 8:27 am

    Perfect looking vada !!!

    Reply

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Welcome to my blog www.asmallbite.com. Thanks for reading my blog! I hope you’re enjoying my recipes to make the taste forever. I am Priya Santhamohan, writer and photographer (with hubby’s help) of this blog. Read more…

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