Sabudana vada is a popular yummy crispy type of Pakoda snack from western and central India, especially in Maharashtra. Sago Vada is particularly prepared during the festival occasion when fast/upvas are kept like Navaratri. And Janmashtami These Sabudane Ke Vade are made out of sabudana, which is known as tapioca pearls or sago in English. These small, white pearl Sago balls are the starch extracted from the roots of the cassava plant.
To make sabudana vada,sabudana is soaked in water for a couple of hours. After it turns little tender, it is mixed with boiled mashed potatoes, some spices, and herbs with green chilies. .We have also made Sabudana Vada wIthout Potato using Sweet Potato. This Sabudana Vada mixture is then shaped into small balls flat tikki or patties, and then deep-fried. For a healthy alternative, you can bake it or put it in air fryer for to get these crispy and golden brown yummy Vada snacks.
If Sabudana Vada is made for fasting usually instead of normal Salt some prefer to use Sendha Namak which is rock salt. And there should be no use of Onion or Garlic in the Vada. Some even don’t prefer to eat peanuts during fasting which is considered to be a very essential ingredient of Sabudana Vada added to get a little crunchiness so you can also avoid them..
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Sabudana vada is served with chutney or yogurt or if you are not fasting even you can enjoy it with tomato sauce. with a cup of hot tea or coffee. Sabudana Vada or you can even call it Sabudana pakoda is not only a delicious and satisfying snack but also perfect to satisfy your hunger cravings, because Sabudana is considered to be a good source of carbohydrates, which not only is filling but also provides the body with ample source of energy. And besides that it is also low in fat and cholesterol free.
Some more recipes that can be made with Sabudana are Sabudana kheer with Jaggery and Sabudana kheer with Sugar, Sabudana Papad.
Video Sabudana Vada recipe
Recipe of Sabudana Vada
Sabudana Ke Vade Tikki Recipe | Sabudana Pakoda Cutlet
Ingredients
- 3 Tbsp soaked Sago / Sabudana
- 2 Tbsp soaked split green Gram / Dhula moong
- 1 inch Ginger / Adrakh
- 1 big boiled Potato / Aloo
- 2 green Chillies / Hari mirch
- Salt to taste / Namak
- 1/2 tsp Cumin / Zeera
- 1/2 tsp Mango powder / Amchur
- 1/2 tsp Pepper / Kali mirch
- 1/2 tsp Chilli flakes
- Oil to fry
Instructions
- Add soaked Sago, soaked split green Gram and Ginger in a mixer jar Give it one pulse.
- Take out in bowl and add mashed Potatoes, Salt, Cumin, Mango powder, Pepper and Chilli flakes
- Mix everything to make a soft dough.
- Take small portions of the dough ,shape them and fry in medium hot Oil over medium heat till crispy and golden brown.
- Take out on a paper towel and them serve with Tomato ketchup or any green chutney.
Note
- Soak Sago and split Gram in in very less water for about 2 hours and don’t use any Water while grinding.
- Coarsely grind
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