Sabudana Vada Recipe with step by step pictures. Crispy and soft sago vada made for special occasions like navratri, ganesh chaturthi and krishna jayathy.
This has been in my to do list for quite a while. I wanted to make it and post before navrathri because it is a must make and most of us favorite vada too. I got quite a few request for this from my viewers. But somehow i didn't find time to post previously. But today i decided to make this for the pooja, i took pictures so i can share it today.
I loved the texture of the vada and it was beautifully crispy and delicious. It was so crunchy on the exterior and so fluffy and soft in the middle.
About Sabudana Vada Recipe
Javvarisi vadai / Sabudana vada/ Sago vada is a deep-fried fritter from Maharashtra, India. It is best eaten fresh and is often served with spicy green chutney and hot chai. When fasting in other parts of the country, Sabudana vada is the best option. It is most common during religious festivals, particularly Navratri vrats. These, like all vadas, are best eaten fresh. The crunchy sabudana vadas melt in the mouth.
Sago/ Javvarisi is a starch derived from the pith, or spongy core tissue, of tropical palm stems, particularly those of Metroxylon sagu. It is a mainstay of the lowland peoples of New Guinea and the Maluku Islands, where it is known as saksak, rabia, and sagu.
Southeast Asia, particularly Indonesia and Malaysia, produces the most sago. Sago is shipped in large quantities to Europe and North America for use in cooking. It is traditionally cooked and eaten in a variety of ways, including rolled into balls, mixed with boiling water to make a glue-like paste (papeda), and as a pancake.
Albeit the beginning of Sabudana Vada is hard to follow, it is said to have started in Mumbai as a sound and filling choice to consume during long fasting periods. The vada is a broiled tidbit made from drenched sago, pureed potatoes and flavors combined as one.
Ingredients for Sabudana Vada Recipe
Sago / Sabudana / Javvarisi:
It also has a neutral flavour because starch, while having a distinct sensation in the mouth, does not have a memorable flavour.
It was introduced to India by Portuguese sailors in the early 17th century, and British colonists spread its cultivation to North India. The potato is one of the most important commercial crops grown in the country.
Green Chilli :
The green chillies in cooked or raw form give a fiery hot flavor. To reduce the fiery hot flavor the seeds and inner membranes could be removed which is effective at reducing the heat of the pod.
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📖 Recipe Card
Sabudana Vada Recipe | Sago Vada Recipe
- ¾ cup Sago
- 1 medium Potato peeled and cubed
- ¼ cup Roasted Peanuts
- 2 Green Chilli finely chopped
- 1 tsp Ginger grated
- 3 tbsp Coriander Leaves finely chopped
- Salt to taste
- Oil for deep frying
- 1 tbsp Rice Flour optional: add if the mix is too wet
- Take sago in a bowl and cover it with water. let it soak for 3 to 4 hours. Drain it and set aside.
- Now you have to cook the potatoes. You can cook it on stove top or in microwave. I peeled and chopped the potatoes and took them in a microwave safe bowl. I poured in little water, cover the bowl with a plastic wrap and microwaved it for 5 mins. Now i drained the water and mashed it with a fork.
- Take roasted peanuts in a mixer and grind them coarsely. I had roasted peanuts on hand, if your peanuts are raw, roast them on a pan till it turns little golden and use it.
- Now in a bowl, take the drained sago, mashed aloo, crushed peanuts, chopped green chillies, grated ginger, coriander leaves and salt. Mix well using your hands.
- If the mix is too wet, add some rice flour and mix.
- Now shape them into small balls and flatten them..
- Heat oil for deep frying.Drop the vada in hot oil and fry till golden.
- Drain and serve.
|I took a medium size potato, peeled it, chopped it
and poured a little water over it, covered it
with cling wrap and microwaved it for 5 mins