Sabudana Vada – Crispy Sago Patties
Sabudana Vada – Crispy Sago Patties – Fried dumplings of sago and potatoes great during fast.
Sabudana vadas are traditional Indian deep fried, crispy and delicious snack, which can be made as a morning or evening snack. It is often served with spicy green chutney, tamarind chutney, tomato sauce, curd/yogurt and with hot masala chai.
Sago or Sabudana is a common ingredient that is used in some recipes made during the fasting /vrat/upvas and can also be made during other times.
Generally people make this dish on the occasion of Shivratri, Navaratri / Navaratra, Shravan month and other hindu fasting festival. The food that is taken during the fast do not contain onions, garlic, wheat products, lentils or pulses.
For more Fasting/vrat/upvas recipes, checkout:
Sabudana Vada – Crispy Sago Patties recipe step by step video recipe
Sabudana Vada – Crispy Sago Patties recipe step by step written recipe
- 1 Cup or 150 gram - Sabudana | Pearl Sago
- ½ Cup - Roasted peanut
- 1 big size - Boiled potato
- 2 medium size finely chopped - Green Chilly
- 2 Table spoon finely chopped - Fresh Coriander | Cilantro | Parsley
- ½ Tea spoon - Red Chili powder
- to taste - Salt
- as required - Oil
- Wash sago (Sabudana) for 2 -3 times in water and soak in enough water for 2 hours.
- After 2 hours, to check if the sabudana have become soft or not, you should be easily able to press the sabudana and it would get mashed up easily. (If it is not mashed, then sprinkle little water to get it moist). Drain the excess water by keeping it in a strainer for some time.
- Heat a pan, and roast peanuts. Take out the outer skin of peanuts after it is roasted and grind it coarsely in a mixer grinder.
- Boil the potato and peal it after it is boiled.
- Take a bowl and mash boiled potato, add soaked sago and mix it well.
- Add roasted peanuts, green chili, cilantro, red chili powder, salt and mix it well and knead lightly to form a soft dough.
- Grease your hand with little oil. Take a little ball size dough from the above mixture, press it with the help of palms and shape them into flat round vadas or patties as shown in video. Do this till all the mixture is utilized.
- Heat sufficient oil in a pan to deep fry the vadas, when oil is heated put one by one vada in it. Deep fry it on low medium flame, till they become golden brown in color from both sides. Drain sabudana vadas on kitchen towel to remove excess oil.
- Our Delicious Sabudana (Sago) Vada is ready. Serve it hot with cilantro chutney, tamarind chutney or tomato sauce.
2. Water: The water needs to be drained well. Use a seive or a colander to drain the water. The sabudana vada mixture is dry. If there is moisture in the mixture, then you won't get a proper shape of the sabudana vadas and they will become soggy from inside.
3. Salt: If preparing this recipe for Fasting (Vrat), use Rock Salt (Sendha Namak) instead of regular salt.
4. Oil: The oil has to be neither too hot nor warm. If its hot, the sabudana vadas will burn from outside leaving the inside portion uncooked. If warm, the vadas will absorb oil, making the sabudana vadas loaded with oil.
5. Use roasted groundnuts/peanuts. Remove the skin after roasting it.
Above recipe can be accomplished by below homemade dishes. If you want to make them at home, click the link below.
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