A popular Indian snack made from sago (sabudana) that is often consumed during fasting periods, especially during Navratri.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Soak the sabudana in water for about 4-5 hours or overnight until they become soft.
Boil the potatoes, peel them, and mash them in a bowl.
In the bowl with mashed potatoes, add the soaked sabudana, chopped green chili, grated ginger, chopped coriander leaves, and salt.
Mix all the ingredients well until they are combined.
Heat oil in a pan for frying.
Take small portions of the mixture and shape them into round patties.
Once the oil is hot, carefully place the patties in the oil.
Fry the vadas until they are golden brown on both sides.
Remove the vadas from the oil and place them on a paper towel to absorb excess oil.
Ensure that the sabudana is soaked properly; otherwise, the vadas may not hold together.
You can adjust the spice level by adding more or fewer green chilies.
Serve the vadas with a side of yogurt or green chutney for added flavor.
How do I make Sabudana Vada for fasting during Navratri?
To make Sabudana Vada for fasting, soak 1 cup of sabudana in water for 4-5 hours or overnight. Boil and mash 2 medium potatoes, then mix them with the soaked sabudana, chopped green chili, grated ginger, chopped coriander leaves, and salt. Shape the mixture into patties and fry them in hot oil until golden brown.
What are some dietary considerations for Sabudana Vada?
Sabudana Vada is gluten-free and suitable for those following a vegetarian or vegan diet, provided you use oil for frying instead of ghee. It's commonly enjoyed during fasting periods in India, making it a great option for those observing religious fasts.
Can I substitute ingredients in Sabudana Vada?
Yes, you can substitute ingredients in Sabudana Vada. If you don't have peanuts, you can use cashews or omit them entirely. For a spicier version, add more green chili or include some red chili powder. You can also use sweet potatoes instead of regular potatoes for a different flavor.
How should I store leftover Sabudana Vada?
To store leftover Sabudana Vada, let them cool completely, then place them in an airtight container. They can be refrigerated for up to 2-3 days. To reheat, you can pan-fry them again for a few minutes to restore their crispiness.
What can I serve with Sabudana Vada for a complete meal?
Sabudana Vada pairs well with a variety of chutneys, such as mint chutney or tamarind chutney. You can also serve it with yogurt for a refreshing contrast. For a complete meal, consider serving it alongside a salad or some steamed vegetables.
Kitchen/cooking 🥘Authentic Recipe 🍱Everyday Lunch Thali ideas 👌Easy | Quick | Food Hack | Healthy Recipe
