India
Sabudana Vada Recipe
Sabudana or Sago, as it is also called, is a mushy seed like pulse that is extracted from the stem of various tropical palms (the most common one being the Metroxylon Sagu) or from tapioca roots.
Sabudana can be had in a number of ways, each yummier than the other. Common Indian preparations include kheer, khichdi, ladoo, papad and vada. The sabudana vada is a popular Maharashtrian snack, which is essentially a mildly spiced deep-fried ball of sago and potatoes. Here’s how you can easily make some.
Prep Time | 35 minutes |
Cook Time | 15 minutes |
Servings |
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Ingredients
- 1 cup ½sabudana
- 3 medium potatoes boiled & mashed
- 1 cup roasted peanuts coarsely ground
- 3 Green chilies finely chopped
- 2 tbsp coriander leaves finely chopped
- 1 tbsp Lemon juice
- salt to taste
- oil for frying
Ingredients
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Instructions
- Soak the sabudana in water for about two hours. Drain off excess water.
- Mix together sabudana, potatoes, peanuts, green chilies, coriander leaves, lemon juice and salt.
- Divide the mix into sixteen lemon-sized balls.
- Flatten between palms of your hands.
- Heat sufficient oil in a kadai and deep fry vadas till golden brown. Drain on absorbent paper.
- Serve hot with coriander chutney.
Recipe Notes
For a healthier option, you can brush the hand shaped sago mix with some oil and bake till golden and crisp.