Monday, 11 March 2013

Sabudana/Sago Vada

Sabudana/Sago Vada
Sabudana vada is one of the very tasty and crunchy snacks of Maharashtra and is an integral part of the menu items for lent/fast/vrata.Yesterday being Shivratri, my kid's nanny(mausi) told me the importance of observing Shivratri vrata and also suggested to prepare either sabudana vada or khichdi on this auspicious day.  

I decided to go for Vada as I had never tried it before. I used small pearl sized sabudana than the usual ones and I must say everyone in my home liked it, rather loved it especially my kids inspite of it being spicy.
They turned out to be crunchy and delicious vadas, making everyone crave for more..Thanks mausi for the recipe and being part of our life. I am surely going to prepare it again and how about you ?
 Ingredients                                             Quantity                                              
Sago small (sabudana)                                  : 1 Cup
Boiled potatoes                                               : 1 Cup
Green Chilli  chopped                                    :  2 teaspoon
Red chilli powder                                            : 1-2 teaspoon
Coarse Groundnut powder                           :  1/4 cup
Sesame seeds                                                   : 1-2 teaspoon
Lemon juice                                                      :  1 tsp
Chopped coriander (dhania) leaves             : 2 teaspoon
Sugar                                                                  : 1 teaspoon
Salt to taste
Oil for frying

Preparation Method:                                                                                             
  • Wash the sabudana. Drain and keep aside for about half an hour to 1 hour. They being small in size, doesn't need to soak them for long. For the bigger sized sago, soak for 2-3 hours by sprinking water in between.
  • In a pan,mash the boiled potato,add the other ingredients and the pre soaked sabudana/sago.
  • Heat oil in a frying pan.
  • Mix and knead lightly to form a soft dough.
  • Divide the mixture into 10-12 equal balls. Shape each portion into a round and flatten slightly by pressing at the centre.          
  • Deep-fry the vadas in hot oil till they turn golden brown in colour from both sides, drain on absorbent paper.

Serve hot with Curd or green chutney.
 Notes :                                                                                                                      
  • If not for fast/vrata, you can even add finely chopped onion and ginger/garlic paste to the mix.
  • On a regular day, have it with hot tea.
  • For large sabudana, the frying till will be a bit more than the small ones .
  • One can even use Rajgira powder to above mix when being prepared on any vrat and on normal days, add 1-2 teaspoon of besan/rice powder.


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