Sabudana Vada | Sago Vada Recipe
Sago Vada Recipe is a crispy, golden fried Maharashtrian snack made using tapioca pearls (sago), boiled potatoes, herbs and some mild spices.
Ingredients
- ½ cup raw sabudana tapioca pearls
- 3 potatoes medium size
- ½ cup raw peanuts
- 2 green chilies finely chopped; omit for fasting
- 1 tsp ginger finely chopped
- 1 lime extract juice
- 1- tsp cumin powder roasted
- 1 tbsp rajgira flour
- ½ tsp table salt adjust; omit for fasting
- ½ tsp rock salt adjust
- ¼- cup coriander leaves finely chopped; omit for fasting
- Water for soaking raw sabudana
- Oil for frying
Instructions
Soaking the Sabudana
- Firstly, rinse the raw sabudana/sago lightly. Do not press. Then cover and soak the sabudana pearls in around 1/2 cup water for around 3-4 hours till they swell and become soft.
- By then, the sago would have absorbed the water. Soaking time generally depends on the quality of the sabudana.
- When properly soaked, the sabudana pearl will fluff up and get mashed when pressed. If you feel some hardness in the centre, then soak for some more time.
Boiling the Potato
- Boil potatoes in a pot with water. It should be well cooked but not too soft.
- Drain all the water from the boiled potato.
- While warm, remove the peel and grate or mash the potato with a fork
Roasting the Peanuts
- Roast the raw peanuts in a hot pan. Stir frequently. Work on low to medium flame. Roast till light brown in colour. They should not burn.
- Then put off the flame. When cool enough to handle, rub them between your palms to remove their skins.
- Separate the peanuts from the skins.
- Then coarsely grind them using mortar pestle or chop them finely.
Combining Sabudana Vada Ingredients
- In a bowl take the mashed potatoes, Then add the sabudana,
- Further , add to this chopped ginger, green chilies and coriander leaves.
- Then add roasted cumin powder, table salt, and rock salt,
- Finally add crushed roasted peanuts, rajgira flour and lime juice.
- Mix very well.
- For fasting or Vrat, you may omit chilies. ginger, and coriander leaves. Substitute table salt with rock salt.
Shaping the Sabudana Vada
- Apply oil on your palms.
- Now take a walnut sized portion of the mixture and form flat patties from the mixture. Shape the vadas thin, otherwise the outside will be golden, but the centre will feel raw
- Make vadas from the entire mixture. Yields around 15-18 vadas each weighing 30 grams.
Frying the Sabudana Vada
- To fry Sabudana Vada heat oil in a pan or kadhai.
- The oil should be hot enough otherwise the vada will break apart. To check the temperature drop a small portion of vada mixture. If it comes up at once, it means that the oil is too hot. The vada should sink initially to cook and then surface up upon flipping.
- Flip and fry.
- Remove from the oil
- Thereafter slide in 3-4 sabudana vadas carefully. Fry as explained above. You may need to flip once more to get a golden brown colour.. Drain the fried sabudana vadas on absorbent paper.
Serving Suggestions
- Enjoy Sabudana Vada with a cup of iIndian chai
- You can also enjoy with green coriander mint chutney or hot chili garlic sauce. For fasting days you can swap the coriander mint chutney with curd..
Notes
- The potatoes should just be boiled enough, not very soft.
- If you feel that the sabudana are slightly hard in the center, then soak for some more time.
- Coarsely crush the peanuts, not fine
- Do not fry too many vadas at a time.
- Fry sabudana vadas on medium flame.