Sabudana Vada

Sabudana or sago as it is called are white pearl like balls extracted from tropical palm plant. It is often eaten during festivals in India as a fasting food especially during Navratri. Vada, Khichdi, Idli, Dosa and Kheer are some of the dishes that can be made with sabudana.

Sabudana must be soaked in water for about 2 hours and then be used to make dishes. Over soaking can make the sago too sticky and can be hard to use particularly in Khichdi.

My Mother-in-law made sabudana vada, but interestingly she called it ‘Chops’. I guess that is how it is called in Delhi their native city. Hubby also doesn’t know how or why they called these vadas by that name. It is often made on a rainy day with a steaming cup of chai.

Servings

12-14 vadas

Prep Time

2 hours, soaking

Cook Time

30 minutes

Total Time

2 hours 30 minutes

INGREDIENTS

  • 1 ¼ cup sabudana
  • 1 ¾ cup water
  • 2 potatoes
  • 2-3 green chilies
  • 1 tsp cumin seeds
  • 1 tsp red chili powder
  • 4 tsp cilantro, chopped finely
  • 4-6 tbsp roasted crushed peanuts
  • Salt to taste
  • Oil for deep frying

PREPARATION

Step 1
Rinse sabudana in water and soak in 1 ¾ cup of water for about 2 hours. To test if the sabudana has soaked the water properly, take a pearl and press between fingers it must be soft. If it is hard sprinkle some more water and leave for 15-20 minutes. If you find there is excess water at the bottom of the bowl drain in a colander until completely dry.

Step 2
Meanwhile pressure cook potato, cool and mash roughly.

Step 3
Take a bowl add the soaked sabudana, mashed potato and the rest of the ingredients and make a dough/mixture. 

Step 4
Heat oil in pan and start shaping the vada. Take a small portion of the dough make a ball and slightly flatten between palms. Repeat with the rest of the dough. Dab water on the palm if the dough is sticky and shape vada.

Step 5
Fry in oil at medium high flame until golden brown on both sides.

Serve with green chutney, ketchup or can be served as is.

Note: If you have any leftovers, store in the refrigerator. 

To serve warm on a hot griddle.

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The famous proverb "you are what you eat” as quoted by the French author Anthelme Brillat-Savarin is very true. Food nourishes you from the inside out. Good health is of utmost importance to me. Vegetarianism and Veganism are gaining immense popularity these days. Natural, organic, healthy and homemade is my mantra.

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