Sabudana Vada Recipe

Sabudana Vada, a popular snack in Maharashtra, India, is a delicious fritter made with sabudana (or sago), potatoes, and peanuts. Traditionally consumed during fasting (``vrat``) periods, this dish is loved for its crispy exterior and soft interior. With its blend of simple yet flavorful ingredients, Sabudana Vada brings together a crunchy, nutty taste with hints of spice and lemon—perfect for any occasion.

A Glimpse into History

Sabudana Vada has its roots in the Maharashtrian cuisine, where it has been savored for centuries. As a staple fasting food, it plays an essential role in religious events like Navratri and Maha Shivaratri. The use of sabudana during fasting is not just cultural but also nutritional, given its high carbohydrate content, providing the required energy while one observes dietary restrictions.

Ingredients

• 1 cup of sabudana (sago)
• 2 medium-sized potatoes
• 1/2 cup of peanuts
• 1-2 green chilies
• 1 teaspoon of cumin seeds
• Salt to taste
• 1 tablespoon of lemon juice
• 1 tablespoon of sugar (optional)
• Oil for deep frying
• 2 tablespoons of chopped coriander leaves

Preparation

The preparation for Sabudana Vada begins with soaking the sabudana. Start by rinsing the sabudana under cold water until the water runs clear to remove excess starch. Next, soak it in water, ensuring the water level is just above the sabudana. Let it soak for at least 4-6 hours or overnight for the best results. The sabudana should be soft enough to mash between your fingers. Meanwhile, boil and mash the potatoes, and roast and coarsely crush the peanuts.

Mixing Ingredients

In a large bowl, combine the soaked sabudana, mashed potatoes, crushed peanuts, finely chopped green chilies, cumin seeds, salt, lemon juice, and sugar. Add the chopped coriander leaves for freshness and flavor. Mix everything thoroughly until the mixture comes together.

Shaping and Frying

Shape the mixture into small, flat discs—the traditional Vada shape. Heat oil in a deep pan or kadhai. Once hot, reduce to a medium flame and carefully slide in a few vadas, taking care not to overcrowd the pan. Deep fry until they turn golden brown and crispy on both sides. Use a spoon to gently flip them, ensuring even cooking. Once done, remove and place them on a paper towel to drain the excess oil.

Cooking Time and Tips

To achieve the perfect Sabudana Vada, keep a cooking timer handy. The soaking process takes approximately 4-6 hours, while the actual cooking or frying takes about 15-20 minutes. Make sure not to rush through the soaking as it determines the texture of the final dish. In addition, adjust the seasoning to your taste. For added zing, a pinch of black salt can be included.

How to Enjoy Sabudana Vada

Serve the Sabudana Vada hot with a side of cool yogurt or a spicy chutney like mint or tamarind for dipping. These vadas are best enjoyed immediately to relish their crispiness. Whether eaten as an accompaniment to tea or as part of a meal, Sabudana Vada is sure to leave your taste buds satisfied. For an authentic touch, serve with a green chili or two on the side.