The classic deep-fried fritter from Maharashtra, India, is known as sabudana vada or "sabu vada." It is best consumed right away and is frequently served with hot chai and spicy green chutney. Sabudana vada is the greatest alternative to consume when fasting in different areas of the country. Typically, it occurs during religious holidays and fasts, vrats, and upvas, particularly during Navratri vrats. These are best consumed fresh, like other vadas. The crisp sabudana vadas "melt in the mouth."
sabudana vada/ instagram- veggie_pune
Sago, the ingredient used to make the vada, is filling and easy on the stomach. This tasty snack recipe includes peanuts, which give it a great crunch. This dish for afternoon tea just takes 20 minutes to prepare. These Crispy Sabudana Vadas are very delicious for breakfast. This simple meal can be prepared in a variety of ways and is equally popular in North and South India. On special occasions and during holidays like Navratri, Gudi Padwa, and Ram Navami, you can enjoy this snack recipe. These are excellent for picnics and road trips and are simple to pack in a lunchbox. Get some green chutney to go with it and savour the mouthwatering flavours.
Ingredients
1. 1 cup sago
2. 2 mashed, boiled potato
3. 1/2 cup crushed peanuts
4. 2 pinches spice chilli powder
5. 3 pinches sendha namak
6. 1/2 tablespoon lemon juice
7. 1/4 tablespoon sugar
8. 2 tablespoon ghee
9. 1/2 tablespoon cumin seeds
10. 2 raisins
Method
1. Take a bowl, fill it with water, and then add the sago to make this Navratri recipe. To make it fluffy, soak for at least 2 hours. When it's finished, remove the extra water and place the sago in a basin. Set it aside for a couple of hours.
2. Two boiled potatoes should be placed in another bowl. Use your hands to thoroughly peel and mash them. Groundnuts should be roasted in a pan over medium heat in the meantime. After finishing, place the nuts in a bowl and set them aside. Now add 1 teaspoon of oil and heat it in the same pan over a medium flame. It, add raisins and cumin. After a brief period of sautéing, extinguish the flame.
3. In a bowl, combine the sago, boiling potatoes, and groundnuts that have been crushed. To the mixture, add sugar, lemon juice, and salt. Mix thoroughly after adding the cumin-raisin mixture to this bowl.
4. With lubricated palms, scoop out parts of the mixture and shape them into vadas. Over a low burner, warm up an appam pan. Put these vadas in the pan's compartments and cook them over low heat for 10 minutes. To give it a lovely golden-brown colour, turn and cook. Sabudana vada should be served warm with coriander or mint chutney.
