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INTRODUCTION
Chaitra Navratri is going on, and it’s the perfect time to try some vrat-friendly recipes. One of the most loved fasting dishes is Sabudana Vada – a crispy, tasty snack that melts in your mouth. It is a popular Maharashtrian delicacy often made during Navratri, Mahashivratri, Ekadashi, or any other fasting day. indian dish that every indian like to eat this dish that and this aslo also fate dish but it is the teste dish
If you’re searching for a tried-and-tested Sabudana Vada recipe, today we bring you an easy, step-by-step method that gives you perfectly crispy vadas every time. and we can make this in the simple step that any one can eat this dish
Let’s take you through this Sabudana Vada recipe in a simple and clear way. and this is also yummy dish
Ingredients for Sabudana Vada:
For Vada:
- 1 cup sabudana (sago pearls) or you can add more also to the vada
- 3/4 cup peanuts this is also important for the vada
- 3 medium-sized boiled potatoes as you need you can add it to the vada
- 2-3 green chilies (crushed) this is also use full for the better test
- 1 tsp jeera (cumin seeds) this is also important for the for the vada
- 1 tbsp sugar this is also use full for the vada
- Juice of 1/2 a lemon it get better test while eating
- Salt to taste as you need you can add it to the vada
- A handful of chopped coriander if you have then you can add it to vada
- 8-10 curry leaves (optional) this is also getting better test while eating
- Oil for deep frying this is use full for the fry the vada
For Peanut Chutney:
- 1/3 cup peanuts this is also important for the vada
- 1/2 cup fresh coriander if you have you can add it to the vada
- 2-3 green chilies this is also important for the better test vada
- 2 tsp sugar this is also important for the vada1 tsp lemon juice
- Salt to taste as you need you can add it to the vada
- A pinch of cumin seeds if you have you can add it to the vada
- A splash of water or you can add more also vada
Step-by-Step Sabudana Vada Recipe
Take 1 cup sabudana and place it in a sieve. Wash it well under running water. Washing removes the extra starch. this is also important for the vada
Transfer the washed sabudana into a bowl. Now, add 1 cup of clean drinking water to it (equal amount). Cover and soak for at least 4-5 hours. You can also soak it overnight (7-8 hours) for better results. or you can keep it more time also
Step 2: Roast & Crush the Peanuts
Take 3/4 cup raw peanuts and roast them in a pan on medium flame for 5-6 minutes until crunchy. The skin will begin to peel off. or you can add it to the more also
Transfer the peanuts to a clean cloth. Once slightly cooled, wrap them into a bundle and rub them well. The skins will come off. this is also important for the vada
Use a sieve to separate the skin from the peanuts.
Now, grind the peanuts coarsely in a chopper or by using a rolling pin. Do not make it a fine powder. A mix of textures makes the vada delicious.
Step 3: Prepare the Vada Mixture
- Crushed peanuts this is also important for the vada
- 1 tsp cumin seeds if you have you can add it to the vada
- 2-3 crushed green chilies this is also important for the better test
- Juice of 1/2 a lemon this is also important for the test
- 1 tbsp sugar as you need you can add it to the vada
- Salt to taste as you need you can ad it to the vada
- Mashed 3 boiled potatoes this is also important for the vada
- A handful of chopped green coriander if you have you can add it to the vada
- 8-10 chopped curry leaves (optional)
Mix everything gently using light hands. Do not over-mix or press too hard. This will keep the sabudana intact and prevent it from breaking. but mix it properly this is also important for part of the vada
Once mixed, take some mixture in your hand and try forming a ball. If it binds well, your mixture is ready.
Step 4: Shape the Vadas
Wet your hands slightly. Take a small portion of the mixture and roll it into a ball. Then flatten it gently using your palms to form a tikki or disc shape. or you can use any other thing also but use following only
Repeat the process to shape all the vadas. Keep them aside on a plate.
Step 5: Fry the Sabudana Vadas
Heat oil in a deep pan. The oil temperature should be moderately hot – around 175°C.
Add 5-6 vadas at a time. Don’t overcrowd the pan.
Important: After dropping the vadas in oil, don’t stir for at least 30-45 seconds. This helps prevent breakage and sticking.
After 1 minute, gently flip the vadas and fry them on medium heat until they turn crisp and golden brown.
Remove the fried vadas and place them on a sieve or paper towel to drain extra oil.
Peanut Chutney Recipe (06:13 min)
This green chutney is quick, flavorful, and perfect for fasting.
Ingredients:
- 1/2 cup fresh coriander
- 2-3 green chillies
- 2 tsp sugar
- 1/3 cup peanuts
- 1 tsp lemon juice
- Salt to taste
- A pinch of jeera
- A splash of water
Method:
Add all ingredients into a mixer-grinder. Blend until smooth or slightly coarse, based on your preference.
Your peanut chutney is ready to serve!
Serving Suggestions
Your crispy Sabudana Vadas are now ready! Plate them with the freshly made chutney.
You can also serve it with:
- Sweetened curd
- Vrat-friendly ketchup (if allowed)
- Maharashtrian koshimbir (tempered salad)
- Coconut and peanut chutney
Tips for Perfect Sabudana Vadas
- Always soak sabudana with equal parts water.
- Mix ingredients with light hands to avoid breaking the pearls.
- Fry in moderately hot oil only.
- Do not overcrowd the pan while frying.
- Let the vadas rest in oil for 30-45 seconds before touching them.
Why Sabudana Vadas are Ideal for Fasting?
Sabudana (sago) is high in carbohydrates and provides quick energy, making it ideal during fasts.
Peanuts add protein and taste. Potatoes give binding and smooth texture. All ingredients are vrat-friendly, making it a wholesome and filling snack.
When to Make Sabudana Vadas?
You can enjoy this dish during:
- Chaitra Navratri
- Sharad Navratri
- Mahashivratri
- Ekadashi
- Upvas days
- Or just any time when you crave something crispy and satisfying.
A Taste of Tradition
This recipe is simple and traditional. Many of us have childhood memories attached to sabudana vadas. Eating them with ketchup or dahi is nostalgic for many.
Even if recipes vary slightly from home to home, the base ingredients remain the same.
Nutrition Note (Approx for 2 vadas):
- Calories: 220
- Protein: 4 g
- Carbs: 30 g
- Fat: 10 g
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