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PERFECT SABUDANA VADA RECIPE

  • By Mary Anthony
  • Comments Off on PERFECT SABUDANA VADA RECIPE

                           PERFECT SABUDANA VADA / SAGO FRITTERS RECIPE

Sabudana vada recipe

INGREDIENTS

  • 4 or 5 potatoes [ boiled and mashed well]
  • 1 cup peppercorn size sabudana [ soaked for minimum 5 hrs or over night]
  • 1/2 cup roasted peanut [ remove the skin and blend into coarse powder]
  • 2 green chillies finely chopped or crushed
  • Grated ginger – 1 tsp [ optional ]
  • ½ cup finely chopped coriander leaves.
  • Sugar powder – 1 /2 tsp
  • lemon juice – 2 tsp
  • Salt as per taste
  • Oil for deep fry.
sabudana vada recipe

PREPARATION

  1. Clean ,wash ,rinse and soak the sabudana  in a big flat vessel for few hrs or over night .[ ****water level till it is immersed ,not more or above the level of sago ]
  2. Pressure cook the potatoes ,peel and mash it .
  3. Blend the skinless roasted peanut .

METHOD

The sago would have puffed up and absorbed complete water. if there is any moisture ,then keep it in a strainer for some time.

Take the mashed potatoes in a big plate.

Add the sabudana, peanut pwdr, chilli, coriander leaves ,sugar , lemon juice , ginger and salt ,

Mix and knead well.

Take lemon size ball roll it well and flatten it.

Keep them in the fridge for sometime if time permits .

Deep fry till golden brown.

Remove and keep on absorbent paper.

Serve hot with chutney ,sauce, sweet curd etc.

sabudana vada recipe

green chutney – https://maryzkitchen.com/green-chutney-for-sandwiches/

sweet chutney – https://maryzkitchen.com/khajur-aur-imli-ki-chutney/

sabudana vada recipe

NOTES / TIPS

  1.  The sabudana has to be soaked well.There should be no moisture in it.The centre of the sago should be soft.
  2. Don’t overcook the potatoes.The quantity of sabudana should be more than the mashed potato.
  3. The oil should be not very hot or warm.If it is very hot the vadas will burn from outside and if it is warm it will soak the oil. It should be golden brown from all sides and not light brown.
  4. You can add 1 tbsp of rice flour for  to the mixture or dust the vadas with rice flour before frying for crispy vadas..
  5. While making for fast instead of regular salt ,use rock salt/sendha salt.
  6. After flattening the vadas you can dust it with corn flour. Do not stir the vada for 1 minute after dropping them in the oil or it may crack.
  7. Be careful while frying. Keep your face little away as the vada bubbles sometime.
  8. You can also add 1 or 2 tbsp amaranth flour for binding if needed .
sabudana vada recipe

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