It’s time to change your fasting snack, and it can be as energizing and as healthy as sabudana khichdi. Sabudana vada is another variant that can be cooked from sabo. Just like sabudana khichdi, this sabudana vada can be your go-to dish the next time you are fasting. They can be an addicting snack as they are healthy, and If you are health-conscious, gluten-free too. It is a popular Maharashtrian snack that can be eaten during tea time too.
Sabudana is one of the most popular food items that is consumed during fasting days as they are energy boosters and high in carbs. As per the Hindu customs, sabudana is generally cooked on Ekadashi and Navratri. It is cooked alongside fruits and sabudana kheer.
Sabudana Vada can not only be cooked during fasting days, but also it can be a good food item for your kid’s school lunch or your own lunch.
The trick to making non-sticky sabudana dishes is to soak them overnight in water as they turn soft due to this. This also saves time for the next day when the vadas need to be cooked. Here is your sabudana vada recipe.
The sabudana vada contains 55 calories per piece.
- Fat 2g
- Sodium 64mg
- Potassium 102mg
- Carbohydrates 9g
- Protein 1g
Ingredient
- ½ cup sabudana
- 1 cup potatoes
- ¼ cup peanuts
- 1 tablespoon coriander leaves
- ½ teaspoon cumin seeds
- 1-2 chopped green chilies
- ⅓ teaspoon rock salt
- 1 ½ teaspoon lemon juice
- 1 ½ – 2 tablespoon flour
Preparation
If you are not familiar with the soaking process, this is how you soak sabudana:
- Add ½ cup sabudana to a bowl and add ½ cup water to it. Let it soak for 4-6 hours or overnight.
- To check whether they have been appropriately soaked, take them between your fingers, and check if they are soft or not. They must get adequately mashed in order to be perfectly soaked.
- Now drain the water from the sabudana and keep them aside.
- Next, roast the peanuts until they turn golden.
- Once they are cooled, crush them coarsely in a blender.
- Then, boil and peel the potatoes and mash them.
- Do not let the potatoes turn mushy.
- Mix sabudana, mashed potatoes, peanuts, green chilli, salt, cumin, and coriander leaves.
- Add lemon juice and mix properly.
- Bind the dough well before frying them.
- Now make 10-12 balls and make patties/Tikkis of it.
- Next, take a kadhai and oil to it. Heat it enough on a medium flame.
- Slide the sabudana vada into the oil and put only 2-3 vadas at once.
- Let them deep fry.
- Once they are firm and slightly golden, flip them.
- Make sure they are golden and crispy on the outside.
Enjoy your hot sabudana vada with green chutney or curd. You can also try mint-yoghurt chutney with sabudana vada.