Super Crispy Crunchy Sabudana Vada

By: MadhurasRecipe
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Sabudana Vada Featured
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Sabudana Vada – Fasting Recipe

Sabudana vada is a very popular and tasty snack. Though a fasting recipe it can be and is very favourite to everyone on non fasting day too. We already have seen 2 recipes of sabudana vada. Today we add a secret ingredient that will help sabudana to retain its shape after frying vada and that will help sabudana vada to be crispy outside and light, soft inside. This recipe contains many tips so that vada won’t burst in oil while frying.

  1. Sabudana Appe – Marathi Recipe
  2. Sabudana Khichdi – Marathi Recipe
  3. Upwas Idli – Marathi Recipe
  4. Upas Dhokla– Marathi Recipe
  5. Fasting Dosa– Marathi Recipe

Some Interesting facts about Sabudana Vada :-

Sabudana Vada is very popular Indian snacks and people prefer to have this during Fasting day mainly in Navratra, Sankashthi, Ekadashi and other fasting day,.s

Sabudana Vada Featured

Super Crispy Crunchy Sabudana Vada

Print Recipe
Serves: 3 People Preparation Time: Cooking Time:
Nutrition facts: 200 Calories 20 grams Fat
Rating: 5.0/5
( 1 Votes )

Ingredients

  • 1 1/2 cup Sabudana / Sago seeds
  • 1 boiled and peeled Potato
  • Roasted Peanut powder
  • Green chili paste
  • Rock salt to taste
  • Cumin seeds
  • Finely chopped Coriander leaves
  • 1 tbsp Rajgira flour / Amaranth flour
  • Oil for frying
  • 1 grated Cucumber
  • 3~4 tsp Curd
  • Rock salt to taste
  • Sugar
  • Finely chopped Green chili
  • Finely chopped Coriander leaves
  • Roasted peanut powder

Instructions

Step 1: Wash Sabudana really good at least 3-4 times with water.

Step 2: Soak sabudana in enough water for about 30 minutes

Step 3: Drain all the water and soak sabudana overnight or at least 5-6 hours.

Step 4: Transfer the soaked sabudana into a dish.
Step 5: Mash and add potato.

Step 6: Add roasted peanut powder, green chili paste, rock salt, cumin seeds, coriander leaves and mix everything well together.

Step 7: If you feel the mixture is dry then add a little water.

Step 8: Add rajgira flour and mix well.
Step 9: Rajgira gives nice binding and crisp to vade.

Step 10: Roll vade from the flour in any shape and size you want.

Step 11: While rolling vade add a little water in the dough and roll vade from that part of the dough.

Step 12: While rolling apply a little pressure so that these won’t burst after dropping into oil.

Step 13: Heat up oil in a pan on medium to high heat for frying.

Step 14: For making koshimbir take cucumber in a bowl. Do not remove water from it.

Step 15: Add curd, rock salt, sugar, green chili, coriander leaves and mix everything well together.

Step 16: Add roasted peanut powder and mix well and Koshimbir is ready. 

Step 17: Drop vade in hot oil and medium to high heat fry well from both sides.

Step 18: After frying for about 2-3 minutes from one side, flip it over and fry from other side too.

Step 19: When vada is fried well from both sides, take it out drain excess oil and transfer them into a dish.
Step 20: Sabudana vada is all ready.

Notes

Serve sabudana vada with koshimbir or green chutney.


Recipe Video



Servings

You can call these Sabudana Vada along with coconut or peanut chutney’s or enjoy them as it is.


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