Sabudana vada

Sabudana vada is an old Indian dish, typically consumed in Maharashtra, India. Mainly eaten during fasting, this evening snack is even otherwise widely popular.

Sabudana vada is popular as an afternoon snack, as an accompaniment to hot masala chai. Sabudana (sago), is normally associated with fasting, and thus sabudana vada is popular on such days. Sabudana vada, as well as sabudana khichdi, is even prepared during festivals.

Method of Preparation

* Soak sago in water. Drain off all the water and keep it aside for half an hour to one hour (Depending on the quality, sometimes the sago needs to be soaked overnight in a little bit of water).

* Mash the boiled potatoes.

* Make a paste of ginger and chilies in a grinder.

* Now combine the sago, ginger-chilies paste, grated and mashed potatoes, coriander leaves, peanut powder, cumin seeds, sugar, lemon juice. Mix it properly using a little bit of water.

* Make small balls of the mixture and flatten them.

* Heat some oil or ghee in a pan.

* Deep fry these vadas till golden brown and crispy.

Tip: Grated raw potato makes the vadas crisp.

Enjoying

During the monsoon season, it is popular to eat bhajias/pakoras (fried snack) with a cup of adrak chai (ginger tea). One such monsoon special crispy fried preparation is sabudana vada. Despite that is is deep fried, it is sumptous and light.