Sabudana Vada

Since navratri is approaching it strike me to share this very yum fasting snack, which is all time favourite and since years i have heard people asking my mom dear for recopies as there vada's never turned crisp.

So here I share the good old mom ke haath ka recipe made by me this time and a great taste in mouth travelled just now...

Sabudana Vada or say Sago vada


Sabudana or Sago is a common ingredient that is used in fasting recipes all over india to make vada, sabudana khichri, sabudana kheer etc.


This vada not only during fast but can be enjoyed otherwise also as a morning or evening snack and tastes best with curd/ dahi and mungfali chutney.

INGREDIENTS

• 1 cup sabudana/ sago
• 3 to 4 medium potatoes/aloo (boiled)
• ½ cup peanuts/mungphali coarsely ground in mixer after roasting
• 1 tbsp cumin seeds/jeera (optional)
• 1-2 green chillies finely chopped
• 1 tsp finely chopped ginger/adrak
• 1 tbsp lime juice (optional)
• few chopped coriander leaves/dhania (optional)
• sendha namak/ rock salt 
• ghee/ oil for frying

INSTRUCTIONS

1. So firstly soak the sabudna say 2 cups for ate;last 5 hours or best is overnight so it becomes soft till morning. Dont put too much water but its should be nicely dip till surface thats it.
2. Drain excess water if there, generallly the wate ris all soaked up by sabudana.
3. Now take a plate and mash the boiled potatoes and add them with sabudana
4. Add salt, ginger, chillies, lemon juice, coriander leaves and groundnut powder to sabudana and potato and mix them properly. Maharshtrians love a lil say 1 tsp sugar also init so its optional to your taste.
5. 
6. Now take a big spoonful of this mixture on your palm and roll them like a tikki 

7. Now deep fry all the vada's one by one till they turn golden brown in a properly heated oil.

Serve with curd and coriander chutney

few important points for sabudana vada recipe:

1. The Sabudana/Sago has to be really soaked well. Not even a little hardness should be left in the sago. so for this Once you buy sabudana do check a spoon ful for an hour as sometimes sago is so hard it doesnt soften, so it differs from quality to quality of the sabudana crop.

2. Sabudana is also callled Tapioca pearls

3. If by any chance your vada's are not taking proper shape and are splitting then add 3 tpsp of kuttu atta/ buckwheat and try again as this atta helps in binding the sabudana mixture.