Sabudana Vada Recipe | How to make sabudana vada | Sabudana Vada with detailed photos. Sabudana vada is famous upwas or fasting recipe prepared by using soaked sabudana or sago, boiled potatoes, and coarsely grind peanut and other few ingredients. This sabudana vada tastes crispy from outside and soft from inside.
The combination of Sabudana, peanut, and potato gives you a high amount of energy , hence Sabudana Vada is mainly eaten during the fast/vrat period. It can also serve as a snack.
Crispy and tasty sabudana vada is very popular in Maharashtra and is generally made during the fasting period of Navratri, Ekadashi, Mahashivratri or in the month of Shraavana. Sabudana Vada is eaten as a tea time snack in Maharashtra as well as in other parts on India too.
This is a vrat special recipe, hence I serve Sabudana Vada along with green chutney which is prepared by grinding curd along with green chilli, coriander leaves, cumin seeds, salt, a pinch of sugar and roasted peanut. This type of green chutney can serve as vrat food.
You can also check our other Fast/Vrat/Upwas special recipes- Rajgira Sheera, Rajgira Puri, Sabudana Khichdi, Aloo Halwa, Jeera Aloo, Dates Milkshake
Ingredients
1 cup Sabudana/Sago
2 medium-sized boiled potatoes
½ cup peanuts
1 teaspoon green chilli paste or as per your taste
1 teaspoon crushed cumin seeds
2 teaspoon chopped coriander leaves
1 teaspoon lemon juice
Salt to taste
Oil for frying
How to soak the Sabudana
1. Take 1 cup sabudana and wash them twice in water.
2. Drain all the water.
3. Add ½ cup water in sabudana and soak them for 3-4 hours or overnight.
4. After 4 hour’s, sabudana will soak all the water and you get soft and fluffy sabudana.
Making Peanut powder
1. Heat the pan and roast ½ cup peanut on medium flame.
2. Continuously stir and roast, until golden and aromatic.
3. Turn off the flame and let the peanut cool down. After that crushed the peanut and remove their skin.
4. Transfer the peanut in a grinder jar.
5. Grind the peanut to a coarse powder. Don’t make a too coarse or too fine powder.
How to make Sabudana Vada
1. Take 2 medium-sized boiled potatoes.
2. Peel and mashed the potatoes.
3. In a mixing bowl, take 1 cup soaked sabudana along with mashed potato, ½ cup peanut powder, 1 teaspoon crushed green chilli, 1 teaspoon crushed cumin seeds, 2 teaspoon coriander leaves and salt to taste. Mix all the ingredients very well. Do not need to add water.
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4. Now add 1 teaspoon lemon juice and mix well.
5. Grease your palm with water. Take a small portion of dough and make a round-shaped ball.
6. Flatten this ball in between your both palm and make tikki shape vada. The edges of the vada should be little thin and the middle part should be thick.
7. Make all the vada and keep aside.
8. Now heat the sufficient oil in kadhai or pan for frying.
9. Drop a small portion of vada batter in hot oil to check either oil has ready to fry or not. If the batter popup instantly and bubbles will appear, then the oil is ready.
10. Add sabudana vada in hot oil one by one.
11. Add 3 to 4 vada and fry them on medium-high flame. If you cook them on high flame, the outer side will cook and the inner side will be raw. And if you cook them on low flame, they take too much time to cook and also it will absorb excess oil.
12. When the bottom side of vada looks golden, flip them.
13. Fry until they look golden in colour.
14. Remove the Sabudana Vada from kadhai.
15. Crispy Sabudana Vada is ready to serve. Serve them with upwas special green Chutney.
Suggestion
1. Don’t add too much water while soaking the Sabudana. Too much water in sabudana will burst sabudana while frying.
2. Instead of green chilli, you can use red chilli powder also.
3. You can store the Peanut in an airtight container for 15 to 20 days.
4. Fry the sabudana vada on Medium-high flame; it will give a crispy and crunchy texture from outside.
5. Serve Sabudana Vada hot with green chutney.
Recipe Card for Sabudana Vada
Sabudana Vada
Sabudana vada is famous upwas or fasting recipe prepared by using soaked sabudana, boiled potatoes, and other few ingredients.
Ingredients
- 1 cup Sabudana/Sago
- 2 medium-sized boiled potatoes
- ½ cup peanuts
- 1 teaspoon green chilli paste or as per your taste
- 1 teaspoon crushed cumin seeds
- 2 teaspoon chopped coriander leaves
- 1 teaspoon lemon juice
- Salt to taste
- Oil for frying
Instructions
How to soak the Sabudana
1. Take 1 cup sabudana and wash them twice in water.
2. Drain all the water.
3. Add ½ cup water in sabudana and soak them for 3-4 hours or overnight.
4. After 4 hour’s, sabudana will soak all the water and you get soft and fluffy sabudana.
Making Peanut powder
1. Heat the pan and roast ½ cup peanut on medium flame.
2. Continuously stir and roast, until black spot appears on the peanut.
3. Turn off the flame and let the peanut cool down. After that crushed the peanut and remove their skin.
4. Transfer the peanut in a grinder jar.
5. Grind the peanut to a coarse powder. Don’t make a too coarse or too fine powder.
How to make Sabudana Vada
1. Take 2 medium-sized boiled potatoes.
2. Peel and mashed the potatoes.
3. In a mixing bowl, take 1 cup soaked sabudana along with mashed potato, ½ cup peanut powder, 1 teaspoon crushed green chilli, 1 teaspoon crushed cumin seeds, 2 teaspoon coriander leaves and salt to taste. Mix all the ingredients very well. Do not need to add water.
4. Now add 1 teaspoon lemon juice and mix well.
5. Grease your palm with water. Take a small portion of dough and make a round-shaped ball.
6. Flatten this ball in between your both palm and make Tikki shape vada. The edges of the vada should be little thin and the middle part should be thick.
7. Make all the vada and keep aside.
8. Now Heat the sufficient oil in kadhai or pan for frying.
9. Drop a small portion of vada batter in hot oil to check either oil has ready to fry or not. If the batter popup instantly and bubbles will appear, then the oil is ready.
10. Add sabudana vada in hot oil one by one.
11. Add 3 to 4 vada and fry them on medium-high flame. If you cook them on high flame, the outer side will cook and the inner side will be raw. And if you cook them on low flame, they take too much time to cook and also it will absorb excess oil.
12. When the bottom part of vada looks golden, flip them.
13. Fry until they look golden in colour.
14. Remove the Sabudana Vada from kadhai.
15. Crispy Sabudana Vada is ready to serve. Serve them with upwas special green Chutney.
Nutrition Information
Yield
16Serving Size
1 vadaAmount Per Serving Calories 118Total Fat 3gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 58mgCarbohydrates 21gFiber 1gSugar 1gProtein 2g
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.