Sabudana Vada is popular among Maharashtrians and mainly prepared during Indian festivals, Navratri, Janamashtami and Shivratri.
Ingredients (serves 5)
- Sabudana/ Sago - 3 cups
- Crushed peanuts - 1 cup
- Salt to taste
- Sugar - 3 tablespoon
- Cumin seeds - 1 tablespoon
- Potato - 5 nos
- Chili powder - 1/2 tablespoon
- Green Chilies - 4
- Ginger - minced 1 tablespoon
- Lemon juice - 2 tablespoon
- Soak Sabudana in a bowl for at least 2 hrs till it becomes fluffy.
- Drain the excess water and transfer the Sabudana in a bowl. Keep aside for 2 hours.
- Boil the Potatoes and once cooked, transfer it to another bowl. Let it cool.
- Peel and mash the Potatoes well using hands.
- In a pan, roast the groundnuts over low flame.
- Mix Sabudana, Salt, Mashed Potatoes, chopped Green Chili, minced Ginger, Chili powder, Cumin seeds, Sugar, Lemon juice and roasted ground nuts together.
- Apply some oil on the palms and take portions from the mixture and form vadas.
- Heat the oil in a large pan over low flame.
- Slide the vadas into the oil and allow them to cook for 10 minutes or till the vada turns a lovely golden-brown color.
- Sabudana vada is now ready to be served hot with coriander chutney.
