Home Snack Sabudana vada recipe | Sago vada

Sabudana vada recipe | Sago vada

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Sabudana vada with step by step pictures and video. It’s a popular street style food in Maharastra, made using Sago, potato and peanuts. I learnt this recipe of sabudana vada from my from my friend who makes this so yummy and consistently perfect too. Whenever we meet for any tea/potluck we insist her to make this and she happily makes this in bulk . I wanted to share this recipe of sabudana vada |javarisi vada with you all.
Here comes the recipe of perfect no onion no garlic snack, sabudana vada

Sabudana vada recipe

Recipe Cuisine: Indian|  Recipe Category: Snack
Prep Time: 10 mins + 2 hrs   |  Cook time: 30 mins |  Makes: 18 | Author: Jeyashri
Sabudana vada with step by step pictures and video. It’s a popular street style food in Maharastra, made using Sago, potato and peanuts.

    Sago | javarisi  1 cup
    Boiled potato  2
    Roasted peanuts  1/4 cup
    Salt  as needed
    Coriander leaves  little
    Red chili powder  1 tsp
    Cumin seeds   1 tsp
    Oil  for deep frying


Use senda namak and green chilis is making for fasting

Method

  • Wash the sago in water and drain the water thoroughly.
  • Just sprinkle some water to that and keep it aside closed for 2 hours.
  • Roast the peanuts and make it into a coarse powder. I used roasted peanuts.
  • In a big bowl, add the sago, redchilli powder,cumin seeds,boiled mashed potatoes,coriander leaves and salt.
  • Mix thoroughly and make a soft,but firm dough.
  • Make a medium lemon sized balls and flatten it.
  • Deep fry the tikkis in hot oil.
  • Fry in medium flame.
  • Once done take out from oil and drain in a kitchen towel.
  • Repeat the same procedure for rest of the dough.
  • Serve hot vadas with Green Chutney.
                         Video of how to make Sabudana Vadai

              

Method

  • Wash the sago in water and drain the water thoroughly.
  • Just sprinkle some water to that and keep it aside closed for 2 hours.
  • Roast the peanuts and make it into a coarse powder. I used roasted peanuts.
  • In a big bowl, add the sago, redchilli powder,cumin seeds,boiled mashed potatoes,coriander leaves and salt.
  • Mix thoroughly and make a soft,but firm dough.
  • Make a medium lemon sized balls and flatten it.
  • Deep fry the tikkis in hot oil.
  • Fry in medium flame.
  • Once done take out from oil and drain in a kitchen towel.
    • Repeat the same procedure for rest of the dough.
    • Serve hot vadas with Green Chutney.

Notes:

    1. Do not soak the sabudana in water , else it will drink too much oil while frying.
    2. Peanuts and potatoes are the binding agents so always cook the potatoes soft.
    3. If you are using the skinned peanuts, just roast it and take out the skin and coarsely ground it as i did while making Peanut Chutney.

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