Sabuvada (sabudana vada/sago vada)

Ingredients:

  • Potato: 4 medium sizes
  • Sabudana: 1 cup
  • Peanut: one  cup
  • Cumin powder: 1 teaspoon
  • Coriander leaves: half cup (cut in small pieces)
  • Ginger: 1teaspoon (cut in small pieces)
  • Green chili: 2-3
  • Sendha namak: 1 teaspoon
  • Refined oil: for deep frying

Preparation:

  1. Soak sabudana with leveled water about 15-20 minutes (if small pearl) if pearl is big soak about 4-5 hours or overnight.
  2. Dry roast groundnut, allow cooling. Grind coarsely, so that it becomes half grind and half coarsely.
  3. Boil potatoes, peel it and mash it properly.
  4. Chop green chili and coriander leaves into fine slice

Method:

  1. Sabudana pearl is done or not to check this press the pearl with fingertips, if it is mashed.
  2. Take a big mixing bowl. Put mashed potato,  groundnut, Sendha namak, ginger, green chili and coriander leaves.
  3. Mix entire mixture well.
  4. Now take one handful mix; make the mixture into flat round shape by using your palm (vada shape).
  5. Repeat it, with all the mixture.
  6. Deep fry this vada into medium to high flame, till it becomes golden brown.
  7. Keep this vada on paper napkin so that, excess oil is drained.
sabuvada

sabuvada

preparation for sabuvada

preparation for sabuvada

sabuvada dough

sabuvada dough

raw sabuvada

raw sabuvada

frying sabuvada

frying sabuvada

ready sabuvada

ready sabuvada

Now, sabuvada is ready to serve. Serve with green chutney.

CC BY-NC-SA 4.0 Sabuvada (sabudana vada/sago vada) by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.

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