Sabudana Vada | Crispy Sabudana Vada Recipe is an popular fasting,farali patty shaped fritter a perfect festive delicacy from Maharashtra.It is a perfect snack during the fasting season of Mahashivratri or Navratri or festival of Janmashtmi or Ekadshi…..
Basic Ingredients Needed
Sabudana
Sabudana also known as sago or tapioca pearls is the main ingredient for making the vada’s.Always use good quality sago.It is available in almost all Indian grocery stores.The soaking of sabudana is very important as too much of water while soaking makes it mushy & sticky.
For perfect non-sticky sabudana,wash the sabudana until clear water appears.By doing this most of the starch is taken off and this prevents sticking.Soak sabudana by adding just enough water to cover them,just a ¼ inch more water than sabudana level.
For best result soak the sabudana for 5-6 hours or preferably overnight.
Sabudana will fluff up after soaking.Nicely soaked sabudana can be mashed easily between finger & thumb.
Potatoes
Potatoes are the binding agent in sabudana vadas as it binds the sabudana with remaining ingredients.If too much of potatoes are added then the vada’s would become too sticky and if less is added the there are chances of sabudana vada to break in oil while frying.Hence for crispy vadas right proportion of potatoes is essential.
Also see that you don’t use too much of water clogged boiled potatoes.
Also properly boil the potatoes and also mash them with your hands for best result.
Peanuts
Peanuts add crunchiness to the sabudana vada.These are highly recommended for making vada.Peanuts are roasted and then the skin is removed from the nuts before grinding.These are coarsely grinded as they give a nutty taste to the vada’s.If you add finely grinded peanut powder the vada’s may become sticky and chewy.
Spices & Seasonings
I only use green chillies and lemon juice and salt as these are safe and recommended to be consumed during fasting.
The proportion of green chilly depand on the spice level you like.
Oil
Any vegetable oil that is allowded for fasting.
Servings
Serve the sabudana vada’s with farali or upwas peanut chutney.Also can be eaten with homemade curd.
Why do sometimes Sabudana Vada break in oil?
- The proportion of boiled potatoes & soaked sabudana is very important while making vada’s.
- Whenever there is excess moisture in the vada mixture,it has more chances to break while frying.
- Make sure that you do not use water-clogged boiled potatoes and soggy soaked sabudana.
- Also if the oil is not heated at the right temperature,then the vada will absorb more oil and can break in the oil.
- Do not overcrowd the pan while frying sabudana vada.Fry them in small batches.
If you want to read more such fasting or farali recipes just click on below mentioned recipes on this blog.
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Sabudana Vada | Crispy Sabudana Vada Recipe
course : snacks,lunch
cuisine : maharashtrian
soaking : 5-6 hours
prep : 15-20 minutes
cook : 15-20 minutes
servings : 4-5
author : suchita pradeep satpute
Ingredients :
- 2 cups Sabudana Or Sago
- 3-4 big Potatoes
- 1 cup Coarsely Grinded Peanuts or Shengdana
- 7-8 Green Chillies
- 1 Lemon
- Salt to taste
- Oil for frying
- Water for soaking sabudana
Step by step method of preparing Sabudana Vada | Crispy Sabudana Vada Recipe :
- Wash the sabudana thoroughly by using a sieve & water,this will get rid of the excess starch that’s present.
- Transfer them into a bowl & pour the water over it,let it soak for at least 5-6 hours.
- After soaking,the sabudana will puff up nicely & they will be ready to be used for making the vadas.
- Next keep the potatoes for boiling in a pressure cooker for 4-5 whistles or until they are cooked completely.
- Now in a pan add all the peanuts & roast them on medium flame.By doing this the peanuts will get a nice crunchy texture & also make it easier to peel them.
- Once they get roasted,transfer them onto a clean kitchen napkin & form a bag by bringing together all the corners of the napkin, then start rubbing the peanuts through the napkin, this will help peel the peanuts or you can rub the peanuts with your palms to get rid of the skin from peanuts.
- After they are peeled,get rid of the peels by using a sieve or you can also do the same by lightly blowing air over the peanuts.
- Now transfer the peanuts into a mixer jar & grind them coarsely.
- Next remove the potatoes from the cooker and after cooling peel off the skin from them.Also you will need to mash the potatoes with your hand before adding them into the bowl.
- Now grind the green chillies to a fine paste.
- To make the mixture add the soaked sabudana in a large bowl along with the peanuts,mashed potatoes and grinded green chilli paste and lastly lemon juice.
- Start mixing all the ingredients together lightly with your hands, once everything is well combined start mashing the mixture,make sure you are being gentle,you just have to mash it lightly to bind everything.
- Applying excess pressure will crush the sabudana & it will ruin the texture of you vadas.
- To check if your mixture is ready,take spoonful of mixture in your hand & try to make a roundel,if the roundel holds its shape nicely then your mixture is ready.
- For shaping the vadas,apply a very little amount of water or oil on your hands,take a spoonful of mixture & make a round shape patty of it by pressing it in your fist & rotating it.
- Once you have formed a round,flatten it into a patty shape by patting it in between your palms & applying pressure.Now make a hole in the centre of the vada(this process of making hole is totally optional).By making hole the vada’s gets properly cooked from the centre also.
- Shape all the vadas in the same way.
- To fry the vadas heat oil in kadhai or a deep pan,the oil should be moderately hot.
- Carefully drop the vadas in hot oil & don’t stir for the initial minute or else the vadas might break or stick to the spoon.
- Fry the vadas on medium flame until crisp & golden brown.
- Remove them & place them in a sieve so that all the excess oil drips off.
- Your crispy hot Sabudana Vada’s are ready.
- Enjoy these vada’s with farali peanut chutney or a cup of homemade curd.
If you have made this recipe, please be sure to rate it in the recipe card below. Sign up for my email newsletter or you can follow me on Instagram, Facebook, Youtube, Pinterest or Twitter for more vegetarian inspirations.