Sabudana vada or Sago vada is a fast food, not really Chinese, but had by ladies during their fasts. Growing up in a very traditional environment I did see my friends having this vada with curd/ peanut chutney during fasts. The white pearly balls are so sweet to look at and can be used in a variety of dishes like payasams, idlis, khichdi, vadas are a few I know of. What I like most is that I get to snack on, my way 🙂
It was a relish for me, with a crusty covering outside and a nice mellowy filling inside. How I miss those days!!! I had sago balls and was wondering what could be best suited for the cold weather plus a bit healthier version than the ones deep fried in oil. My appe pan came to my rescue this time. I looked at it and it was perfect for these vadas.
The fasts are mostly on Monday, Thursday and Saturday as I remember. Today is Thursday and its a perfect time, though I have been making it for two continuous days just to polish my appe pan a bit 😉 The less oil recipe will not only make you grab a two or more but also you will feel very light even after a few bites, that’s what makes this dish special. Ingredients for Sabudana vada are:-
Makes – 7 vadas
Soaking time – 6-8 hours
Preparation time – 10 minutes
Sabundana 110 gms (Soak the sabudana check note)
Potatoes (medium) 1.5
Chilli powder ¾ tsp
Cummin Seeds ¼ tsp
Corriander leaves 1 tsp
Roasted Peanut Powder 1 tsp
Sugar ¼ tsp
Salt ½ tsp
- Boil and mash the potato alongwith the sabudana.
- Add peanut powder and spices.Add coriander leaves and bind well. Keep aside for 10 minutes
- Make smooth tikkis without any cracks (keep one tikki on the appe pan to get the exact measurement) and place in the greased appe pan (take little oil on your finger tip to grease the appe pan).
- Fry for about 4-5 minutes till light golden brown and then turn to the next side. You can place a lid for 1-2 minutes and then check
- Serve with sweet curd/ chutney/ tomato sauce.
Note of soaking sabudana
Wash the sago balls on a colander till completely soaked. Remove and keep in a vessel with water 1/2 inch above the sabudana for 30 minutes and then completely drain the water. Cover with a lid and use as desired.
Hope you enjoyed every bit of food as I do. If you find the recipe interesting do share it with your friends on facebook, google, twitter and the social network. Do make it at home, takes very few simple readily available ingredients, and do write in to me at firstname.lastname@example.org