Sabudana Vada Recipe

Sabudana Vada Recipe: A Popular Indian Snack

Sabudana Vada is a popular Indian snack made with sago pearls, potatoes, and peanuts. It is a crispy and savory snack that is often served with chutney or yogurt.

Opens in a new windowhebbarskitchen.com

Sabudana Vada is a popular snack during the Hindu fasting season of Navratri, as it is made without onions and garlic. It is also a popular snack during the summer months, as it is light and refreshing.

Ingredients:

• 1 cup sabudana (sago pearls)
• 2 medium potatoes, boiled and mashed
• 1/4 cup roasted peanuts, crushed
• 1/2 teaspoon cumin seeds
• 1/4 teaspoon ginger, grated
• 1/4 teaspoon green chilies, chopped
• 1 tablespoon coriander leaves, chopped
• 1/2 teaspoon salt
• Oil for frying

Instructions:

1. Rinse the sabudana in a bowl of water until the water runs clear.
2. Soak the sabudana in water for 4-6 hours, or overnight.
3. Drain the sabudana and squeeze out any excess water.
4. In a large bowl, combine the sabudana, mashed potatoes, peanuts, cumin seeds, ginger, green chilies, coriander leaves, and salt.
5. Mix well until all of the ingredients are combined.
6. Divide the mixture into equal-sized balls.
7. Heat the oil in a kadhai or frying pan over medium heat.
8. Fry the sabudana vadas in batches until they are golden brown and crispy.
9. Serve immediately with chutney or yogurt.

Tips:

• For a crispier sabudana vada, make sure to drain the sabudana well before adding it to the potato mixture.
• You can also add other vegetables to the sabudana vada mixture, such as carrots, peas, or onions.
• If you are fasting, you can use kuttu ka atta (buckwheat flour) instead of regular flour to bind the mixture.
• Serve the sabudana vadas immediately with your favorite chutney or yogurt.

Enjoy!

Here are some additional tips for making a great sabudana vada:

• Use coarse sabudana pearls for the best results.
• If you don't have time to soak the sabudana overnight, you can soak it in hot water for 2-3 hours.
• If the sabudana vada mixture is too sticky, add a little bit of cornflour or rice flour.
• Don't overcrowd the pan when frying the sabudana vadas.
• Fry the sabudana vadas on medium heat so that they cook evenly.
• Serve the sabudana vadas hot or warm.

With these tips, you'll be making delicious sabudana vada in no time!