Sabudana Vada is a popular deep fried Maharashtrian snack made with Sago and Potato and spices. This makes an interesting evening snack or you could serve it for breakfast.
However, if you ask me I would never make it for breakfast as this vada is quite heavy and oily. Sabudana or Sago is a common ingredient in Amma’s pantry as she often makes Payasam with it. In fact, she loves Sagubiyam payasam. So this has never featured in any other form in our kitchen.
Somehow, I have never taken in by the Sagubiyam Payasam until recently and hence I don’t even stock it on a regular basis. Only when I plan to make something specific, I get it. Some years back Amma came to know about Sabudana Khichdi and she made it a couple of times. Even though I knew about it, I never attempted as there was never a taker for it.
So is this Vada which used to be frequently made in our office for an evening snack. I have eaten only then and never tried making at home. Just before including it on the list, I checked both the sites to make sure I haven’t already made it.
The first time I made, it was for a Saturday Lunch. It turned soft, so I froze the rest of the batch and again fried it. The second time the vadas turned out crispy. So for the third week of BM#104 Sweets & Snacks, where I am doing snacks of my choice with Vada Varieties, it is Sabudana Vada, while its yet another Rice Snacks traditionally made in South shared in Cooking 4 all Seasons.
Week 1 – Sweets (Indian Traditional Sweets)
Week 2 – Snacks from the same State (Andhra)
Week 3 – Snacks of our choice (Vada Varieties)
Pin this for Later!
Step By Step Pictures to make Sabudana Vada
Sabudana Vada | How to make Sago Vada
1/2 cup Sago /Sabudana
2 nos Potato
Salt to taste
Handful Coriander finely chopped
2 to 3 nos Green Chilli finely chopped
1/4 cup Peanuts roasted and deskinned
Cooking Oil for deep frying
How to make Sabudana Vada
Wash the sabudana. Soak for 6-8 hours or overnight with just enough water.
After soaking the sago becomes soft, drain if excess water is there.
Pound the peanuts and keep it aside.
Wash and slash the potatoes, microwave for 4 mins. Peel and mash the potatoes.
Add soaked sabudana, salt, fresh coriander, green chili and peanuts in a bowl.
Add the mashed potato to the sago and mix everything well.
Divide the mix into equal balls and make patties.
Freeze for at least 30 mins or you can freeze until using.
When you are ready to fry, heat oil in a Kadai.
Fry on both sides and drain on to a kitchen towel.
Serve hot with coriander chutney.