Sabudana Vada is a very popular Maharashtrian breakfast recipe that doubles up as a recipe for fasting (upavas)
Hindus who maintain religious fasts especially once a week or during special festive seasons tend to prepare Sabudana/Sago/Tapioca pearls in this form.
It is a delicious snack with a great texture. It is crunchy on the outside and soft inside.
This can satisfy just about anybody, even those on a gluten-free diet.
Prep time:20 mins and 6-7 hours soaking Sabudana/Sago
Cooking time: 20 mins
2 Cup Sabudana/Sago
3 green chillies, chopped
1 Cup roasted peanuts (remove the skins and grind into powder)
1 cup boiled and mashed potatoes
2 tbsp chopped coriander/dhania (optional)
1/2 tbsp lemon juice
¼- ½ Cup oil to fry
Kadai or non-stick pan
salt to taste
Direction || How to prepare Sabudana Vada
Wash the sabudana. Drain and keep aside for about 6-7 hours.
After soaking, the sabudana will have increased in volume, by about 2 times. Set aside.
Mix the sabudana along with all the other ingredients and knead lightly to form a soft dough.
Divide the mixture into 12 equal portions. Shape each portion into a round and flatten slightly.
Deep-fry the vadas in hot oil until they are golden brown in colour and drain on absorbent paper.
Sabudana vada should be crunchy on the outside and soft inside.
Serve hot with green chutney or Dahi.
The frying oil needs to be sufficiently hot, or else the Vadas will turn out greasy and may break into pieces while cooking.