Serves : 2 ;Preparation Time : 15 min
Sabudana vada is a scrumptious snack.
Sabudana is called as “Sago”, it is a starchy food which becomes soft when soaked in water. Sago puddings, sago/ sabudana vadas, sago salads, sago kichidi, sago payasam/kheer are some of the popular dishes. Sago/sabudana resemble pearls as they look white and round.
Sabudana is one of the preferred tiffins/breakfast or sometimes even as snacks of Maharashtra-Indians. They prepare it frequently during the festival of “Navratri” in India. Also, it is considered to be healthful and so it is made on religious fasting days. As people generally do not consume rice or any other rice dishes when fasting, the other equivalent option would be Sago.
Sago vadas are crunchy outside i.e, the outer layer is crispy and it is as soft as a jelly from inside. Once the tongue gets the taste of this delicious vadas, it craves for more and more. Before I proceed with the ingredients take a quick look at this:
- Sago (Sabudana) soaked in water for 2 hours -1 cup sago in 1 ½ cup water
- Curry leaves chopped – ½ cup
- Onion chopped – ½ cup
- Cumin seeds (jeera) – 1 teaspoon
- Green chillies chopped – 1 teaspoon / 2 No.s
- Ginger paste – ½ teaspoon
- Asafoetida – a pinch
- Potato boiled and mashed -1 No. large
- Rice flour – 2 teaspoon
- Oil For deep frying
- Soak 1 cup sago in 1 ½ cup water for 1 to 2 hours until it absorbs the water completely.
- Boil 1 No. large potato and mash it completely.
- Take a bowl for mixing the ingredients. Add½ cup chopped Curry leaves, ½ cup chopped onion, 1 teaspoon cumin seeds (jeera), 1 teaspoon chopped green chillies, ½ teaspoon ginger paste, a pinch of asafoetida, 2 teaspoon rice flour. Mix well.
- Add 1 cup soaked sago, mashed potato and salt as per requirement. Mix well and make a thick dough.
- Divide the dough into equal portions. Shape them into small round balls and then flatten a little.
- Heat oil in a pan on a low flame so as to deep fry the prepared sago balls.
- Deep fry the ready sago/ sabudana vadas in batches.
- Take the balls onto a tissue paper to drain excess oil.
- Sago vadas are ready to serve.
- Do not make a thick balls. If the balls are thicker, only the outer layer gets fried, leaving the inner layer undone.
- Shape the balls into round and flatten slightly to make it thin.
Garnish Sabudana vadas with finely chopped onions, a pinch of dry mango powder (Amchur). Sago vadas can be had with tomato-ketchup as well.