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Sabudana Vada also called ‘Sago Vada’ is a traditional deep fried snack from Maharashtra, India. It is generally served for breakfast or as a snack and often accompanied by some yogurt dip, green chutney or even eaten as a snack with hot chai (tea). This filling gluten free snack is also a good option to serve during religious festivals or during fast/vrat/upvas.
It needs a bit of preparation but once done this lip smacking vada’s get finished in no time. The sabudana needs to be soaked overnight or at least for 8-10 hours in water. Along with the sabudana, you need to add potatoes, roasted and ground peanuts and few masala’s. All the ingredients are mixed together and made into small balls. They are then deep fried and served fresh along with above mentioned dips. I even make a healthier non-fried version of this dish i.e. Sabudana Pancake or Fritters. Do check out the recipe here. We have this with yummy vada’s with Singdana (Peanut) raita /Dip or I like to indulge in this vada the next day too with my morning cup of tea.
- 3 Cup Soaked Sabudana (see Notes for soaking method)
- 4 Medium sized Potato Boiled (May require more if the vada cracks)
- 1/2 Cup Crushed Roasted Peanut (Not very fine)
- 1-1.5 teaspoon Jeera
- 1-1.5 teaspoon lemon juice
- 1/2 teaspoon sugar (This adds taste, it is not for sweetness)
- green chillies chopped as per taste
- Salt to taste
- Chopped Coriander (Optional)
- Red chilly powder as per taste (Optional – I do not add this)
- Oil for frying
- Mash the potatoes and mix all the ingredients together.
- Make lemon sized balls. The balls should be tight. Press it first within your palms.
- If it sticks a lot you can lightly grease oil and then make the vadas.
- Once the oil is medium hot, deep fry the vadas. Do not add the vadas in very hot oil as this might just turn the outside crust brown without cooking from inside.
- Yummy Sabudana Vada’s are ready. Serve it with Singdana (Peanut) Raita
- To Soak Sabudana:
- First wash the sabudana nicely changing water 2-3 times
- Then Soak them in enough water (There should be atleast 1/4 cm) of line above the sabudana.
- You can check after 1 hour, if you feel the water more just remove it.
- Let it soak for atleast 10-12 hours.
- Sabudana is now ready.
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