Sabudana Vada Recipe for fasting, How to make Sabudana Vada

Sabudana vada is a light crispy and traditional deep fried snack from Maharashtra. This popular snack is melt in mouth leaving the stomach full while the tongue craves for more. It is often served with spicy chutney along with hot chai/tea and is best relished hot and fresh.

Sabudana vada is one of those recipes that is made during religious fasting/upvas/vrat. In Indian tradition, the 9 days of Navratri/Navratra and the month of Shravan are the times when many devout Hindus fast. The food that is taken during the fast do not contain wheat products, onion, garlic, lentils or pulses.

This snack can be made during other times and enjoyed as breakfast or evening snack. Basically this snack is a street food in Mumbai and Pune and you will find many vendors and mithai shops selling this. Sabudana is one of the ingredients that are used in some recipes made during fasting.

     

Step by step sabudana vada recipe:

1. Soak 1 cup sabudana overnight or for at least 5 hours in 1 cup water. Drain excess water, if any.
   
2. Add boiled mashed potatoes, coarsely ground roasted peanuts, rock salt, sugar, finely chopped green chili, coriander leaves and curd to sabudana.
   
3. Mix the entire mixture well.
4. Now take small portion of this mixture in your palms and shape it into a ball or flatten it to make vada or patties.
   
5. Make vadas with all the mixture similarly. Deep fry the vadas in hot oil till golden brown. Drain on kitchen towel to drain excess oil.
   
6. Serve sabudana vada hot with sweet curd/yogurt or aloo raita. You can also serve it with peanut vrat chutney.
   

If you are looking for more fasting recipes then do check kuttu ka paratha, sabudana khichdi, sabudana kheer and dahi aloo.

Sabudana vada recipe below:

Sabudana vada Prep time Cook time Total 5-8 hrs  30 min 5hrs30 min Fried crisp sabudana vada AUTHOR: Monali RECIPE TYPE: Fasting, Snack CUISINE: Indian SERVES: 4 INGREDIENTS (measuring cup used, 1 cup=240 ml) 1 cup sabudana/sago 1 cup mashed/grated boiled potatoes 1 to 2 tbsp. curd or dahi ½ cup coarsely ground peanuts 1-2 green chilies finely chopped 1-2 tbsp. chopped coriander leaves 1 tsp sugar (optional) Rock salt or sendha namak as required Oil for frying DIRECTION Soak 1 cup sabudana overnight or for at least 5 hours in 1 cup water. Drain water, if any. Boil 2 medium sized potatoes, peel and then mash or grate them. In a pan roast ½ cup of peanuts till it become crisp and coarsely ground them once cool. Add mashed boiled potatoes, coarsely ground roasted peanuts, rock salt, sugar, finely chopped green chili, coriander leaves and curd to the sabudana. Mix the entire mixture well. Now take small portion of this mixture in your palms and shape it into a ball or flatten it to make vada or patties. Make vadas with all the mixture similarly. Deep fry the vadas in hot oil till golden brown. Drain on kitchen towel to drain excess oil. TIPS The sabudana should be soaked well. It should be soft and can be mashed with fingers. The water needs to be drained well with the help of sieve. The sabudana mixture is dry. If there is moisture in the mixture then it would be difficult to shape the sabudana or it may open up while frying. The oil should neither be too hot or warm. If it’s too hot, the vadas will burn from outside leaving the inside portion uncooked. If warm, the vadas wil absorb oil and become loaded with oil. If you want the sabudana vada to be crisp from outside, you need to brown them little while. SERVING SUGGESTION Serve sabudana vada hot with sweet curd/yogurt or aloo raita. You can also serve it with peanut vrat chutney.