sabudana vada is a popular maharastrian dish generally served during the fasting season. It is a tasty and spongy vada made with sago pearls, potatoes, peanuts and spices. Crispy from the outside and soft from the inside, this mildly spiced Vadas with chutney will surely satisfy your cravings for a delicious snack along with Tea or Coffee.
I have shared a perfect ingredient ratio and a few no-fail tips to help you to make the perfect crispy sabudana vada on the first attempt.
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sabudana vada recipe | how to make sabudana vada 2 ways | sago vada with farali chutney recipe
For sabudana vada
- 1 cup sabudana / sago / tapioca
- 2 potato / aloo - boiled & mashed
- ¼ cup peanuts - roasted & crushed
- 2 tsp green chilli paste
- 1 tsp ginger paste
- 2 tbsp coriander - finely chopped
- Salt to taste
- 1 tsp lemon juice
- oil for frying
For farali chutney
- ¾ cup coriander leaves
- 2 green chilli
- 2 tbsp grated coconut
- 1 tsp lime juice
- ½ tsp sugar
- Salt to taste
- Water as required
For sabudana vadas
- Rinse ½ cup sabudana well until the water turns clear. Soak it in ½ cup water overnight or 4-6 hours.
- After soaking time, the sabudana would have absorbed all water. It should be soft, press with a finger to check, it should crush easily. Drain sabudana in a colander and allow it to dry for 15 minutes.
- Then in a pan dry roast ¼ cup peanut on medium flame. Remove its skin and grind it into a coarse powder.
- Now, in a mixing bowl add soaked sabudana, along with boiled potatoes, roasted peanuts, green chili paste, ginger paste, salt, lemon juice and coriander leaves. Mix well.
- Divide the mixture into equal parts, flatten them a bit and make them a round shape.
- Heat oil in pan, add vadas to oil one by one and fry vadas on medium heat until golden brown and crispy from both sides.
- Drain on a paper towel.
- In another method, heat appe pan and add little oil to each mould of appe pan.
- Prepare small balls from vada mixture and place them over appe pan.
- Keep the flame on the medium cover and cook vada till it turns golden brown.
- In a grinding jar, add coriander leaves, green chilli, grated coconut, salt, sugar and lemon juice. Grind into a smooth paste
- Remove it to the bowl and serve with sabudana vada.
- Use a 1:1 or equal sabudana to water ratio to soak the sabudana.
- Use grated potatoes for a uniform texture of vada.
- Fry sabudana vada on medium heat.