Sabudana is prepared from tapioca root also known as ‘Cassava’. It is used to make a number of dishes like sabudana khichdi, sabudana kheer, sabudana vada, thalipeeth etc. Sabudana vada is a traditional snack of Maharashtra, which is consumed with green chutney or sweet curd. Kids love to have this in their tiffin. It is a preferred fasting food during navaratras. It is also known as saggubiyyam vadalu in telugu, javvarisi vadai in tamil. Learn how to make this ‘crispy from outside but soft from inside’ snack with this easy recipe.
Sabudana Vada Ingredients
|Sago/sabudana pearls||½ cup|
|Sama rice flour||¼ cup|
|Peanuts||¼ cup, coarsely ground|
|Green chilies||1, chopped finely|
|Ginger||½ teaspoon, grated|
|Lemon juice||1 teaspoon|
|Sendha salt||½ teaspoon|
Wash the sago/sabudana pearls in running water. Soak them in water for an hour. Drain, sprinkle a little water and allow them to soak further for 2-3 hours, sprinkling water once in a while.
Boil, peel and grate potato. Add to soaked sago pearls.
Add coarsely ground roasted peanuts, sama rice flour, chooped chili, grated ginger, lemon juice and salt to the sago pearls.
Mix all the ingredients and shape in the form of vadas or patties.
Heat oil to a medium hot and slide in the vadas.
Fry till golden brown on both sides.
Enjoy with sweet curd or chutney and tea.