Sabudana Vada Recipe is originally from Maharashtra but it is adopted in Gujarat as one of the fasting recipes. Sabudana Vada is also called sabudana wada, sago vada, Tapioca patties, sabudan patties or sago patties. Sabudana or sago is made from starch of particular palm trees and converted into pearl shapes. The process of making sabudana is very interesting.
1 cup Sabudana (also known as saboodana and sago)
½ cup Peanuts
2-3 Green Chilies
½ inch ginger
1 teaspoon cumin seeds
4-5 Curry leaves (kadi patta)
2 tablespoon lemon juice
2 tablespoon chopped coriander (cilantro)
Salt to taste
Oil for deep fry or for shallow fry
1. To make sabudana vada, wash the sabudana and Soak it for 2-3 hours in 1 cup water. Use the sieve to get rid of extra water from sabudana. Leave aside on sieve for at least half an hour. (Keep moving upside down the sabudana in the sieve for every 10 mins, access water will be dried out easily this way for sabudana khichdi).
Boil the potatoes until cooked. Remove the skin and mash the potatoes.
2. Roast the peanuts and grind to make coarse powder.
3. Roast the cumin seeds for a minute.
4. Peel the ginger and chop it. Chop the green chillies. Grind chopped green chillies, curry leaves, lemon juice, roasted cumin seeds, chopped ginger and salt to make rough paste.
5. Take the sabudana in a large bowl, add the mashed potato, green chilli paste, coarse peanut powder and chopped coriander. Mix well.
6. Take the size of a lemon in your palm and roll it. Press gently to make flat round patty. If you struggle to roll, spread some oil in your palm. Finish making all sabudana wada. Leave aside for 15-30 mins.
7. Heat the oil for deep frying sabu dana vada. Place gently saboodana vada in the heated oil. Deep fry all sago vada until lightly golden brown.
Or shallow fry on low heat it until it is lightly golden brown both side.
8. Use the kitchen paper to absorb access oil from the sago vada.
Serve this sabudana wada recipe with curry leaves chutney or any green chutney.