When it comes to delicious and satisfying fasting recipes, Sabudana Vada always takes center stage! These crispy, golden-brown patties are a popular treat during Navratri, Ekadashi, or any other fasting occasion. Made with sago (sabudana), mashed potatoes, and crunchy peanuts, they offer a delightful combination of textures and flavors.
Even if you’re not fasting, these vadas make an excellent tea-time snack or appetizer that everyone will love. They’re naturally gluten-free and incredibly flavorful. The best part? They’re surprisingly easy to make at home!
erving Time: Best served immediately after frying. Serves: 2-3 people Prep time: 20 minutes (plus 3-4 hours soaking time for sabudana) Cook time: 15-20 minutes
Ingredients:
- 1 cup Sabudana (Sago)
- 2 medium Potatoes
- 100 gms Peanuts
- 1 Green chili (finely chopped, adjust to taste)
- 1 tsp Cumin seeds
- ½ tsp Red chili powder (optional, for non-fasting or if allowed)
- Rock salt (Sendha namak) to taste
- 2 Tbsp Fresh coriander leaves, chopped
- Oil for deep frying
Method:
Step 1: Prepare the Sabudana, Potatoes, and Peanuts
- Sabudana: Wash the sabudana thoroughly and soak it in just enough water to cover it for 3-4 hours, or preferably overnight. After soaking, drain any excess water. The sago pearls should be plump and soft.
- Potatoes: Boil the potatoes until tender. Peel their skin and mash them well in a bowl, ensuring there are no large lumps.
- Peanuts: Dry roast the peanuts in a pan over medium heat until they are lightly browned and aromatic. Let them cool, then remove the skins. Roughly grind the roasted peanuts in a grinder or crush them coarsely.
Step 2: Combine the Ingredients for the Vada Dough
- In a large mixing bowl, combine the soaked sabudana, mashed potatoes, and coarsely ground peanuts.
- Add the finely chopped green chilies, cumin seeds, red chili powder (if using), and rock salt to taste.
- Add the chopped fresh coriander leaves.
- Gently bind all the ingredients together to form a dough. If the mixture feels too dry and crumbly, you can add a tablespoon or two of water to help bind it, but usually, the moisture from the potatoes and sabudana is sufficient. Do not add too much water, as it will make the vadas soggy.
Step 3: Shape and Fry the Vadas
- Heat oil in a deep frying pan or Kadai over medium heat for deep frying.
- Lightly wet your palms with water or oil to prevent sticking.
- Take a small portion of the dough mixture and flatten it slightly to form a vada shape, about 2-3 inches in diameter and ½ inch thick. You can also shape them into small discs or any other desired shape.
- Carefully slide the shaped vadas into the hot oil. Do not overcrowd the pan; fry in batches to maintain the oil temperature.
- Deep fry the vadas on medium flame, turning occasionally, until they turn golden brown and crispy on all sides. This usually takes 5-7 minutes per batch.
- Once golden and crispy, drain the Sabudana Vadas using a slotted spoon and place them on kitchen tissue paper to remove any excess oil.
Step 4: Serve!
- Now, your yummy and crispy Sabudana Vadas are ready to serve!
- Serving Suggestion: These vadas taste best when served hot and fresh. Pair them with cool, fresh yogurt, a tangy green chutney, or a sweet tamarind chutney for an unforgettable fasting treat!