- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Serving: 4 People
- Calories: 6692 kcal
- Carbohydrate Content: 207.29 g
- Cholesterol Content: 0 mg
- Fat Content: 655.31 g
- Fiber Content: 26.5 g
- Protein Content: 25.16 g
- Saturated Fat Content: 102.674 g
- Serving Size: 1
- Sodium Content: 2402 mg
- Sugar Content: 15.92 g
- Trans Fat Content: 3.486 g
Sabudana Vada is a very common recipe that is made during fasting/upvas/vrat. In this Navratri season, you can make it and eat it. In India, during Navratri people are doing fasting for nine days, Sabudana Vada doesn’t contain, garlic, onions, and any other items which are not eaten during fasting. Fried sago (sabudana) and potatoes made especially during fast in India. With Sago (sabudana) you can make many recipes like sabudana khichdi, sabudana kheer, sabudana thalipeeth, sabudana bhel and made which are easy and healthy to eat during fasting. Here is the recipe for sabudana vada that can be served with sweet curd, coriander chutney.
Ingredients of Sabudana Vada Recipe
- Sabudana (sago) - 2 Cups
- Boiled and mashed potatoes - 3
- Chopped green chilies - 3
- Chopped coriander leaves - 2 Tablespoons
- Lemon juice - 1 Tablespoon
- Sendha Salt (rock salt) to taste - 1 Teaspoon
- Oil to deep fry - 3 Cups
How to Make Sabudana Vada
Step 1: Take sabudana in a bowl and wash it and soaks the sabudana for 4-5 hours or overnight with required water to cover it.
Step 2: When sabudana absorbed the water and look plumped up its ready to use now.
Step 3: Now drain the water from sago and ensure it doesn’t contain water.
Step 4: Now, boiled the potatoes and once it ready meshed it and kept it aside.
Step 5: Then in a bowl mix sago, mashed potatoes, green chilies, lemon juice, coriander leaves, and sendha salt and mix it well.
Step 6: Now, make small balls from these mixture. Take one ball in your palm and with your hand press it and shape it into medium sized patties.
Step 7: Repeat the same procedure for all balls.
Step 8: Now, heat the oil in frying fan and deep fry vadas till it turns golden brown. Remove it from oil and drain on absorbent paper.
Step 9: Garnish sabudana vada with coriander leaves, sweet curd and serve hot.