Sabudana Vada | How to make Sabudana Vada | Upvas (Vrat) Recipe – with step by step photos, description and video of the recipe is here. This is a Gluten free, vegan snack made from the tapioca pearls, roasted peanuts, boiled potatoes. Sabudana Vada or Sabudana Tikki or Sago cutlet is a popular fasting (Upvas) snack. it also a good evening snack.
Firstly, as per the Hindu tradition, people fast during Shravan month Ekadashi & Navaratri. The food that is taken during the fasting does not contain onion, garlic, wheat products, lentils and pulses. Sabudana is rich in carbohydrates and is a good food option to feel fuller and satiated for a longer period of time. So here is the recipe of Sabudana Vada for fasting.
Furthermore, it is a popular dish in Maharashtrian cuisine, just like the sabudana khichadi, Sabudana Vada is also a famous dish in Maharastra as well as in the nearby states. this crunchy vada is known as Sago vada, javvarisi vadai, sabbakki vada & Sabudana Vada in various parts of India.
Sabudana Vada | How to make Sabudana Vada
Most important part of making the Sabudana Vada is soaking well in water. Sago/sabudana has to be soaked well until all the sago pearls are soft but not sticking to each other. However you can prepare the roasted peanuts beforehand. so that it can save you some time while preparing.
Some sabudana requires only 2-3 hours of soaking. but whatever I have used here was very hard and I soaked it for 5-6 hours. In-between I checked whether it requires extra water or not. Based on the type of Sabudana the amount of water required for soaking varies.
Coming to the serving part, these crispy and delicious snack tastes good with plain coconut chutney also, if you are serving during the fasting days.
If you are having it for snacks then serve it with a tomato ketchup or tamarind chutney.
Finally, before going to the recipe, I would like to highlight some of the other recipes here:
Curry Leaves Rice | Karuveppilai Sadam,
Yogurt Fruit Parfait | Delicious Yogurt Parfait,
Rice flour Chakli | Instant Rice Murukku
SABUDANA VADA | SAGO VADA RECIPE VIDEO :
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RECIPE CARD FOR SABUDANA VADA | SAGO VADA
Sabudana Vada | How to make Sabudana Vada
Ingredients
- 1 cup Sabudana (Sago)
- Water for washing & soaking
- 1/2 cup Boiled Potato
- 1/2 cup Roasted Peanut Coarsey powdered
- 1/2 tsp Grated Ginger
- 1 Green chilli chopped
- 1 tsp Curry leaves chopped
- 1 tsp Jeera
- Rock Salt to taste
- 1 tsp Lemon Juice
- Oil for deep frying
Instructions
- Take 1 cup of sabudana/ sago in a bowl.
- Wash it well 2 to 3 times.
- After washing add 3/4 cup of water. or upto the level of Sabudana. Make sure you dont add extra water, it will make the sabudana sticky.
- Soak it for 5 to 6 hours. In between check the sabudana, if required you can put little more water.
- After 6 hours.
- Add 1/2 cup of Boiled & chopped potato.
- Also add 1/2 cup of coarsely powdered roasted peanut.
- Then add 1/2 tsp grated ginger and 1 tsp of chopped green chilli.
- Next add 1 tsp of chopped curry leaves and 1 tsp of jeera.
- Add rock salt to taste.
- Then add 1 tsp of lemon juice.
- Squeeze and mix all the ingredients to form a dough.
- Take a ball sized dough or some portion of the mixture in your hands and shape them into a flat round vada or patty.
- Do this till all the mixture is utilized.
- Deep fry the vada's in oil. Once the oil is hot, reduce the flame to medium.
- When one side is light golden, Flip it over and fry on both sides.
- Continue to fry turning over a couple of times till the vada are uniformly golden and crisp.
- Take out from the oil and place them on kitchen towels to remove excess oil.
- Fry rest of the vada's similar way & ready to serve.
Video
Notes
HOW TO MAKE SABUDANA VADA WITH STEP BY STEP PHOTOS :
- Take 1 cup of sabudana/ sago in a bowl.
- Wash it well 2 to 3 times.
- After washing add 3/4 cup of water. or upto the level of Sabudana. Make sure you dont add extra water, it will make the sabudana sticky.
- Soak it for 5 to 6 hours. In between check the sabudana, if required you can put little more water.
- After 6 hours.
- Add 1/2 cup of Boiled & chopped potato.
- Also add 1/2 cup of coarsely powdered roasted peanut.
- Then add 1/2 tsp grated ginger and 1 tsp of chopped green chilli.
- Next add 1 tsp of chopped curry leaves and 1 tsp of jeera.
- Add rock salt to taste.
- Then add 1 tsp of lemon juice.
- Squeeze and mix all the ingredients to form a dough.
- Take a ball sized dough or some portion of the mixture in your hands.
- And shape them into a flat round vada or patty.
- Do this till all the mixture is utilized.
- Deep fry the vada’s in oil. Once the oil is hot, reduce the flame to medium.
- When one side is light golden, Flip it over and fry on both sides.
- Continue to fry turning over a couple of times till the vada are uniformly golden and crisp.
- Take out from the oil and place them on kitchen towels to remove excess oil.
- Fry rest of the vada’s similar way & ready to serve.
TIPS & VARIATION :
- Firstly, Sabudana has to be soaked well. it should be soft but not sticky.
- You can also add chopped coriander leaves.
- For the little sweetness, people add a teaspoon of sugar.
- You can also try making the vada’s in appe pan rather than deep frying.
- Make sure the oil is hot before dropping the vada’s in oil. and then fry them on medium flame to get crispy vada’s.
- If you want sabudana vada to be crisp from outside, you need to brown them a little.
- Finally, if the patties breaks or bursts while frying, then add some buckwheat flour in the vada mixture. If not fasting, then you can add rice flour.
HEALTH BENEFITS OF SABUDANA | SAGO :
Sago contains antioxidants and resistant starch and has been linked to many benefits. Sabudana keeps your blood pressure low and controlled- it contains a decent amount of potassium that helps to keep your BP in check. It promotes healthy blood flow and lowers the strain in your heart.
It’s naturally grain and gluten-free, making it a suitable flour replacement for people with celiac disease or those following specific, grain-free diets such as the paleo diet.
Downside of Sabudana : It’s mainly composed of carbs and is low in protein, fat, fiber, vitamins, and minerals.
FREQUENTLY ASKED QUESTIONS ON SABUDANA VADA :
Yes it is. Sabudana keeps your blood pressure low and controlled- it contains a decent amount of potassium that helps to keep your BP in check. It promotes healthy blood flow and lowers the strain in your heart.
Sabudana is rich in carbohydrates and is a good food option to feel fuller and satiated for a longer period of time. Sabudana give instant energy and are most suitable for fasting and to give to sick people. That’s why people eat the dishes made from sabudana during their fasting.
Sabudana also known as Sago, saksak, rabia and sagu in various parts of the world.
Sabudana refers to the starch that is extracted from tapioca roots, which is then processed to form spherical pearls that may vary in size. The pearls are produced by passing the moist starch through a sieve under pressure, and then dried.
Some of the dishes made from Sabudana are Kichadi, Thalipeeth, Vada, Kheer, pakoda’s, ladoo and many more.
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