Crunchy Sabudana Vada Maharashtrian Recipe

Sabudana Vada is a crunchy snack. It is a Maharashtrian dish and normally most of the people make it while fasting / vrat. It is basically a Sago Dumpling. Its crunchy from outside and soft from inside. It is made by sago, potato, peanut and green chili.

This dish needs to be deep fried, you can even shallow fry it and it tastes good as well but deep fried one tastes much better at least for me. You can serve it as tea time snack. It goes well with green chutney, curd or ketchup.

How To Make Sabudana Vada Or Sago Dumpling?

Ingredients

Sabudana / Sago - 1 Cup
Potatoes - 3
Peanut - 1/2 Cup
Rice Flour - 2 Tbsp (Optional)
Green Chili - 2
Cumin Seeds - 1 Tsp
Ginger - 1/2 Inch
Lemon Juice - 1 Tsp
Coriander Leave - 1/4 Cup
Salt - As Per Taste
Oil - For Deep Frying 

Instruction

Soak sago for at least 2 to 3 hours or overnight. Sago should be soft and can be easily mashed with figures.
Strain out all the water from sago.

Now boil potatoes in pressure cooker till 3 whistle. Let it cool down then peel and mash the potatoes. 

In a pan roast peanuts and in a mortar pestle coarsely powder it.

In a bowl mix sago, mashed potato, coarsely powdered peanuts, rice flour (optional) chopped green chili, cumin seeds, chopped ginger, chopped coriander leaves, lemon juice and salt.

Take some mixture and shape it to lemon size ball and slightly press it between your palm to make a flat round shape. Keep it in a plate. Do this with rest of the mixture.

Now heat pan and add oil for deep frying. Drop it in a pan and deep fry it till golden brown on medium heat. Transfer it on a tissue paper.

Your Sabudana Vada or Sago Dumpling is ready to serve.

Serve it with curd, green chutney or ketchup.

Note:

• If you are making it for fasting then instead of regular salt use rock salt.
• For fasting instead of rice flour use buckwheat flour or skip both.

Categories: Recipes, Snacks