Sabudana Vada, a spicy fantasy!! This mouth-watering, crispy and tempting delight migrated from the valorous state of Maharashtra. With its close cousins –Batata Vada and Vada Pav Sabudana Vada has captured the most coveted place in the list of Indian vegetarian snacks. Sabudana otherwise known as Tapioca or Sago in English is one such ingredient that is light on the stomach and extremely tasty when eaten. Usually, sabudana Kheer/khichdi is often served for breakfast or dinner as it is easily digestable.
We all know, sabudana is a good source of protein and helps in building, healing and strengthening the muscle. Rich in iron and calcium sago if had in regular dose helps in maintaining bone health and prevents osteoporosis and other bone conditions. A bowl of soaked Sago, dash of chilli and salt along with crushed peanuts when consumed can help fight fatigue after a hectic day. It helps keep blood pressure levels under control and is abundant in folic acid and Vitamin B.
Our country being a boiling pot of various faiths, the custom of fasting is followed by people on special occasions. This makes it necessary for some dishes to be prepared to be consumed before or after fasting by the devout. During the period of fasting while preparing this snack black salt is added instead of the regular salt. It is also an enticing snack for the most finicky eater and mothers pack them with immense relief and can be sure of empty tiffin boxes after school.
Children love to eat this snack as it’s extremely crispy and tasty to eat.
These vadas can be made in bulk and kept in the freezer. Make vadas, spread them on the tray (each an inch apart ) and freeze it for 3 hours, once done, store them in a clean zip pouch for easily upto 2 months. When needed, take the required batch out, keep it out for 10 minutes and then proceed for frying in hot oil. One can fry them in batches and serve them hot with matching sauces or chutneys. It is extremely handy when it comes to serving unexpected visitors, on a rainy day or simply a lazy day. Sago Vada looks simply inviting with pearly sago embedded in light yellow mashed potatoes, with green chillies and coriander in the company of crushed crunchy peanuts. Lemon juice added to the mixture provides a tangy taste. Recently I had made these for Iftar during Ramadan and needless to say it won accolades after it was tasted by one and all. The ingredient in this dish has been calculated to give the eater the necessary benefits.
Let’s see how we can prepare this delectable dish, shall we? How one can acquire the crispy texture on the outside yet soft and succulent inside.
Time: Soaking time+ 10-15 minutes
1 ¼ Cup- Sabudana
¾ Cup Peanuts roasted and crushed coarsely.
3-4 Green Chillies, finely chopped or crushed
6 medium potatoes, boiled (mashed/grated)
1 teaspoon, ginger, grated
3 tablespoons, coriander leaves, finely chopped
1 teaspoon, sugar
Salt to taste.
Oil for frying.
- Wash and soak the Sabudana overnight.
- Drain the water completely (if any)
- In a bowl, add the soaked sabudana, mashed potatoes, roasted peanuts, chopped green chillies , grated ginger, lemon juice, sugar, coriander leaves and salt. Mix well.
- Take a spoonful of mixture in your palm and make patties /vadas depending on the size of the vadas you prefer to make.
- Add oil in a heavy bottomed kadai/wok on a medium flame and when the oil is hot add the vadas and deep fry them. Once brown and crisp, take them out and drain onto absorbent towel/paper. Repeat the same for all.
- Serve hot with your preferred chutney or sauce.
Note *: Sabudana is called Sago or Tapioca in English.
Vadas are called patties.