Sabudana Vada

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Sabudana Vada

Sabudana is also called sago. It is usually eaten during fast. India is a country where people believe in fasting and in every month, there are minimum two to three days when people fast. One is on amavasya or no-moon day and another one is poornima or full-moon day. People are restricted to eat grains while fasting. Sabudana is basically extracted from the roots of a tree found in certain places. It goes through a process where finally it is formed into white shiny pearl. 
Sago is high in starch. It provides energy in the body and thus it is consumed during fast. Though it is good to eat in fasting, it should not be a part of stable diet as it contains no nutrients other than carbohydrates. It is easily available in convenient stores. It should be stored in dry and air tight container because it is prone to germs and might get sticky if gets in contact with water. 
Special care should be taken while cooking sabudana. It should always be soaked in water for minimum 2 hours before cooking. It has a tendency to double in size after soaking. Moreover, it should always be soaked in cool water, as it reduces in size and gets sticky if it is soaked in hot water. Many delicacies can be prepared with sago such as sabudana kheer, sabudana khichdi, sabudana vada, sabudana papad, and fryms. 
Today I will share with you a very tasty and crispy recipe of sabudana. i.e. sabudana vada. It takes no more than 30 minutes to prepare once the sabudana is soaked for 2 hours. Additionally, it keeps the person full for the whole day. It can be eaten along with chutney or dip that is specially made during fasting.
Preparation Time: 25 mins
Cooking time: 20-25 mins 

Ingredients:
  • Sabudana - 1 cup (soaked for 2 hours)
  • Potato - 2 piece (boiled and mashed)
  • Jeera - 1/2 teaspoon
  • Green chilli - 1 piece (chopped)
  • Salt - 1 1/2 teaspoon (used in fasting)
  • Red pepper powder - 1 teaspoon
  • Dhaniya jeera powder - 1/2 teaspoon
  • Roasted jeera powder - a pinch
  • Garam masala - a pinch
  • Coriander - 1 tablespoon (chopped)
  • Roasted peanuts - 1 tablespoon (roughly crushed)
  • Oil - for frying
Sabudana Vada

Method:
  1. In a deep utensil, soak sabudana for 2 hours till it double in size.
  2. Drain the water and squeeze it little to remove excess water.
  3. Transfer it into large bowl.
  4. Then add boiled and mashed potatoes, and all other spices.
  5. Mix it well. It should become like dough.
  6. Take a part of the mixture and turn it into ball shape vadas or any shape of your choice.
  7. Click on the above link to see how to shape the vadas.
  8. Make all the vadas and keep it aside.
  9. Now, heat oil in frying pan.
  10. Fry sabudana vadas on high flame till it turns golden brown and crispy.
  11. Once you put vadas in oil, do not turn it immediately. Leave it till it becomes little red or else it will stick to the frying pan and spoon. 
  12. Then you may flip it to cook on both the side.
  13. Serve it hot with green coriander and mint chutney or tamarind chutney. 


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