The most well-known food in Maharashtra is Sabudana Vada, which is not only served for breakfast but can also be made and served at any other time. It tastes great and is regarded as a very nutritious dish.
This Vada can be made and served during any fast or holiday, such as Navratri.
You can make it at home very easily, just read this post through to the end and give it a shot, you’ll love the results. Children enjoy this Vada, so they eat it excitedly for breakfast in the evening and for lunch.
4
servings10
minutes10
minutes20
minutesSabudana Kheer must have been a frequent meal for you. Have you prepared and consumed vada? It tastes excellent. You must try this Vada on this Navratri after taking a day off. You will adore it and tell us how much you adore it in the comment section. If you liked my recipe today, let’s learn to make it.
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Ingredients
Sabudana – ½ cup
Potato – 2 (Boiled)
Sesame Seeds – 1 teaspoon
Ginger (grated) – ½ teaspoon
Green Chilli (deseeded) – 1 (finely chopped)
Fresh Coriander – 2 teaspoons (finely chopped)
Roasted and ground peanuts – ¼ cup
Garam Masala powder – ¼ teaspoon
Salt – According to taste
Leamon juice – 1 teaspoon
Salt -as per taste
Oil
Sugar – 1 teaspoon
Cumin Seeds – ½ teaspoon
Water – ⅓ cup (to soak sago)
Directions
- Wash the sago and soak it in water for two to three hours before making Sabudana Vada.
- The sago will expand and double in size after 2 to 2.5 hours then, strain the sago to eliminate the excess water.
- To prevent the sago from sticking after cooking, we will now keep it in this position for an hour and a half.
- Now peel the boiling potatoes and grate the potatoes into a large bowl.
- Take a large ball now and combine it with the grated potatoes, soaked sago, peanuts, sesame seeds, ginger, green coriander, garam masala, cumin powder, lemon juice, sugar, and salt.
- Next, divide the mixture into 13 to 14 equal portions. You can adjust the size of the portions to suit your needs.
- Roll each part into a ball, then lightly press your palms together in the centre to create a tikki. Apply a little mustard oil to your palms to lubricate them if the mixture feels sticky before forming balls.
- Next, add oil to a pan and heat it over a medium flame. When the oil is sufficiently hot, carefully add three to four tikkis and cook them.
- After the tikkis begin to turn light brown from the top, we will flip them over and continue to fry them over a medium-low flame until they turn golden.
- We will place it on a serviette once it turns a light golden colour and is crispy on both sides. The additional oil is absorbed into the serviette as a result of doing this.
- In the same oil, fry the remaining vadas, remove them, and serve them hot with tamarind chutney or hot green chutney.
Notes
- To fry it, you can also use refined oil or mustard oil.
- Always fry this vada over a medium to low flame. It will stay red on the outside and raw on the inside if you cook it over a high flame.
Did you make this recipe?
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