Sabudana Vada Recipe | How to make crispy sago fritters
Sabudana vadas are good breakfast and tea time snacks. Make these phalahari sabudana vadas when you are fasting and get instant energy.
Servings Prep Time
20vadas 20minutes
Cook Time Passive Time
20minutes 8hours
Servings Prep Time
20vadas 20minutes
Cook Time Passive Time
20minutes 8hours
Ingredients
Instructions
  1. Wash sabudana and soak them in just enough water to immerse them completely. Soak it preferably for eight hours or at least for 1 hour.
  2. Boil and peal the potatoes. Grate them.
  3. When sabudana is soaked overnight it expands and absorbs all the water. The pearls become soft but are not sticky. Take this soaked sabudana in a large mixing bowl. Add grated potatoes, roasted and crushed peanuts, green chillies, coriander leaves, and rock salt to taste. If you are not fasting you can use table salt instead.
  4. Mix everything properly till the mixture becomes uniform. Heat oil in a kadai or heavy bottomed pan. Prepare lemon sized balls of the sabudana mixture and flatten them a bit by pressing them gently with your fingers.
  5. First add one sabudana vada in hot oil. Do not disturb it for a minute or two. Then fry it from both the sides. If it does not break while frying, fry rest of the vadas in hot oil four at a time till they turn golden.
  6. If the vada breaks, the reason can be your oil is not sufficiently hot. Other reason can be your sabudana is soggy. In that case add a tablespoon of singhare ka atta or rajgira ka atta (waterchestnut flour or amaranth flour) to the sabudana mixture and then fry.
  7. Serve hot with phalahari green chutney or dahi (yogurt).
Recipe Notes
  • Do not add too much water to sabudana. It will become soggy. Just add water that is enough to completely immerse the sabudana.
  • If you are not fasting you can add other spices of your choice though this lightly spiced sabudana vada tastes great. Subtle flavor of roasted peanuts and cilantro makes it delicious.

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