Sabudana vada is a popular and traditional snack from Maharashtra, India. Sago or Sabudana is a common ingredient that is used in some recipes made during the fast and recipes like Sabudana Khichdi, Sabudana Vada, Sabudana Kheer are made. Sabudana kichidi and vada are most common dishes made during fasting time. It is very easy to make with very little preparation.
Here it’s getting cold & chilli in the evenings and what more could be better than hot and crispy fried snack and garam chai( hot tea).Fried dumplings of sabudana, potatoes, green chilies serve with tomato sauce...
Ingredients ~
Sabudana/ Sago : 1 cup
Potatoes : 3 – 4
Onion : 2, medium, finely chopped
Green chillies : 1-2, finely chopped
Ginger : 1 tsp, finely chopped
Lime juice (optional) : 2 tsp
Coriander leaves : 2 tsp
Salt to taste
oil for frying
Method ~
Wash sabudana and soak it in 2 cups of water for 2-3 hours, drain the water and keep aside.
In a big bowl mix all the ingredients together to make soft dough.
Divide the sabudana dough into 10 parts.
Lightly grease palms and roll each one into lemon sized balls, flatten between palms of your hands.
Heat oil in a frying pan over medium high heat.
Gently slide the sabudana vada into the hot oil.
Fry sabudana vada until golden brown, turning them occasionally.
Remove sabudana vada drain on paper napkin.
Serve hot with Tomato sauce & Enjoy.........
Tips #
The Sabudana/Sago has to be really soaked well. Not even a little hardness should be left in the sago.I used small size sabudana if you used big size sabudana then it soaked for 6 hours.
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.
The oil has to be neither too hot nor warm. If its hot, the vadas will burn from outside leaving the inside portion uncooked. If warm, the vadas will absorb oil, making the vadas loaded with oil.
Sending this to Pari's ""Only" Snacks And Starters" event guest host by Raji
Here it’s getting cold & chilli in the evenings and what more could be better than hot and crispy fried snack and garam chai( hot tea).Fried dumplings of sabudana, potatoes, green chilies serve with tomato sauce...
Ingredients ~
Sabudana/ Sago : 1 cup
Potatoes : 3 – 4
Onion : 2, medium, finely chopped
Green chillies : 1-2, finely chopped
Ginger : 1 tsp, finely chopped
Lime juice (optional) : 2 tsp
Coriander leaves : 2 tsp
Salt to taste
oil for frying
Method ~
Wash sabudana and soak it in 2 cups of water for 2-3 hours, drain the water and keep aside.
In a big bowl mix all the ingredients together to make soft dough.
Divide the sabudana dough into 10 parts.
Lightly grease palms and roll each one into lemon sized balls, flatten between palms of your hands.
Heat oil in a frying pan over medium high heat.
Gently slide the sabudana vada into the hot oil.
Fry sabudana vada until golden brown, turning them occasionally.
Remove sabudana vada drain on paper napkin.
Serve hot with Tomato sauce & Enjoy.........
Tips #
The Sabudana/Sago has to be really soaked well. Not even a little hardness should be left in the sago.I used small size sabudana if you used big size sabudana then it soaked for 6 hours.
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.
The oil has to be neither too hot nor warm. If its hot, the vadas will burn from outside leaving the inside portion uncooked. If warm, the vadas will absorb oil, making the vadas loaded with oil.
Sending this to Pari's ""Only" Snacks And Starters" event guest host by Raji
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