Introduction
Sabudana Vada is a spicy vada that is served with yogurt or cucumber yogurt salad. These sabudana vadas taste delicious and are mouth-watering.
This is best recipe during fasting. Apart from fasting, these vadas can be made during breakfast, lunch, brunch.
Some more recipes that you may like – Semiya Upma, Kala Chana Chaat, Poha, Moonglet.
How to make Sabudana Vada?
These involves four sections
1.Soaking of Sabudana
To make Sabudana Vada, we need to soak sabudana for 8 hours in water.
2.Making mixture ready
Once the soaked sabudana is ready, all we need to do is put all the ingredients together in a mixing bowl and mix everything well.
3.Rolling vadas
Once the mixture is ready, we need to roll the vadas and keep it aside.
4.Frying Vadas
All the vadas need to be deep fried in batches.
What are the ingredients for Sabudana Vada?
- Sabudana (Sago)
- Roasted Peanut Powder
- Boiled Potato
- Green Chilies
- Coriander
- Lemon Juice
- Salt
- Sugar
- Red chily powder
- Black pepper powder
How to soak sabudana properly?
When you soak sabudana for sabudana khichadi or for sabudana vada, you need to place the sago in a utensil and then pour water into the utensil in such a way that all sago is immersed in water and the water is just 1 or 2 cm above the sago.
How to avoid breaking of vadas while frying?
1. You need to make sure the temperature of oil is hot enough to start frying. If you fry on low flame, then vadas will be oily. Actually, the oil should not be too warm nor too hot.
2.If the vadas disintegrates in oil, then it means moisture is left in the mixture of vada. So add rice flour to the mixture so that it absorbs the moisture. If you are fasting, then use rajgira flour.
Recipe
Preparation Time: 8 hours
Cooking Time: 30 minutes
Overall Time: 8 hours 30 minutes
Serving: 2 people
Ingredients
1: Drain the sabudana and add to the utensil.
2: Add boiled, peeled and crushed potatoes to the utensil.
3: Add roasted peanut powder.
4: Add green chilies, lemon juice, sugar to the mixture.
5: Add salt and coriander leaves to the mixture.
6: Add black pepper powder, red chilly powder to the mixture.
7: Mix everything well.
8: Grease your hands with oil and start making vadas.
9: Make all the vadas and keep it aside
10: Heat oil in a pan.
11: Fry the vadas in batches for 4 to 6. I have used wide pan for frying. If you are using a kadhai, then go for 2 to 3 vadas in a batch. Fry them both sides until golden and crisp.
Your sabudana vadas are ready to be served. Serve it with yogurt or cucumber and yogurt chutney.
Tips
1.If you overboil potatoes, then the potatoes will be soggy and that will make rolling vadas and frying difficult.
2.When you roast the peanuts for making peanut powder, make sure you discard the skin of peanuts and then blend them.
3.Sabudana should be soaked properly and it should not be hard.
4.Make sure the oil temperature is neither too hot nor too warm. If you fry in very hot oil, the vadas will get burnt from outside and if you fry in warm oil then the vadas will get oily.
Health Benefits
1.Good for blood pressure
Potassium content in sabudana keeps the blood pressure under control.
2. Strengthens bones
Sabudana has ability to strengthen bones and preserve flexibility. Calcium and iron content in Sabudana keep you full and do not cause fatigue.
3. Muscle growth
If you wish to grow your muscles, then Sabudana is a very good option as it is a good source of proteins.
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