Sabudana vada is a common afternoon snack, more popular in Maharashtra.
Sabudana ( Pearl Sago) is mixed with potato and peanuts to prepare deep fried vadas.
- Soak sago in enough water so that it is just dipped in water. Keep aside for 3-4 hours.
- Boil and mash potato.
- Now mix all the ingredients with soaked sago along with mashed potato. Mix it properly to make smooth dough like structure.
- Make small balls of the mixture and flatten them.
- Heat some oil in a pan. Deep fry these vadas till golden brown and crispy.
- Serve with chutney or ketchup.
Amount of water required to soak sago is dependent on the type of sago. Small sago needs less water then big sago. The most important thing to remember is that soaked sago should have uniform milky white texture. The incompletely soaked sago has more opaque inner core. Sprinkle little more water to get uniform textured sago before start cooking.
Do You Know?
Pearl sago (also known as sabudana in Hindi), is a food item used in South Asian cuisine. The grains resemble tapioca and are small (about 2 mm diameter) dry, white balls. When cooked they turn from their opaque white color to translucent, and become soft and spongy.
In northern and western India it is most commonly used in fasting dishes, such as sabudana khichdi, sabudana cutlets and sabudana vada. In South India they are used to make small pappadam wafers, sabudana vada and also for making a variant of a sweet semi liquid dessert called kheer or payasam.