Sabudana Vadas are an all time favourite snack from Maharashtra, India. No matter how old you are, you will experience a strong craving for these vadas atleast once! These delicious fried vadas are crispy from the outside with a soft and light texture from inside. This dish is also most commonly prepared during the times of religious fasting.
If you’ve been following my recent recipes, you will realise all the sabudana dishes are very similar, easy to prepare and have limited ingredients!
Here’s what you’ll need:
1 cup Sago (150 gms)
2 medium potatoes
1/2cup roasted crushed peanuts
½ tsp cumin
1 to 2 green medium chilies chopped
1/ 2” grated ginger mix all and pound together
1 tsp sugar
Salt to taste
Soak the sago in water for an hour and then drain all the water. Keep it outside for 5 hours at least or overnight. I prefer to soak the sago pearls overnight to obtain a light and fluffy texture and to avoid a ‘gummy’ texture while cooking.
Next, roast the peanuts until they become crispy, then crush them into a coarse texture. Keep aside.
To begin, Boil the potatoes. Peel and then mash them. Mix the mashed potatoes and the drained sago together. Add the peanuts, salt, sugar, cumin, ginger, green chillies paste and mix the entire mixture very well.
Take some portion of the mixture in your hands and shape them into flat round vadas. Heat oil for deep frying in a kadai. Dip the vadas made from the mixture and fry it on medium flame.
And you’re done! It’s really that simple! However, your Sabudana vadas are truly incomplete without a delicious dahi and chutney combo by its side.
1. 3-4 tbs fresh grated coconut
2. 2 tbs fresh curd
3. 2 green chillies
4. 1/2 tsp cumin seeds
5. 1/2” ginger
6. 1tsp sugar
7. Salt to taste
Grind coarse all the ingredients together and delicious chutney is ready to serve.
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