Monday, March 17, 2014

Sabudana Vada Recipe / Sago Vada / Javvarisi Vadai

Sabudana Vada Recipe
Sabudana Vada aka Sago Vada is one of the popular Maharashtrian recipes made during Navaratri fasting(vrat). This is the first time I am trying my hands at this vada recipe should say it was a hit at home. I made it today morning,served it as a 11AM snack...and couldnt wait to share so here I am writing this post :) I saw this recipe from a cookbook that I borrowed long back, jotted down the recipe and tried it today. I loved the crispy outside and the soft inside...perfect to much as a snack.

Ok I am rushing to pick my daughter so no more stories today , lets get onto how to make sago vada recipe..

Sabudana Vada Recipe

Sago Vada Recipe

Preparation Time:5 hrs | Cooking Time : 20 mins | Makes:around 15
Recipe Category: Snack | Recipe Cuisine: North Indian

Sago(Javvarisi) - 1 cup
Boiled Potato - 1 big sized
Jeera - 1 tsp
Peanuts - 1/3 cup
Ginger paste - 1/2 tsp
Green Chilli - 1 finely chopped
Lemon juice - 1 tsp
Sugar - 1/2 tsp
Coriander leaves - 1.5 tbsp finely chopped
Salt - to taste

Method:

  1. Rinse sago well with water and soak sago overnight or for atleast 5 hrs with enough water just to immerse it well...Dont add more water as it will become mushy...just sprinkle little water if you feel its very dry.After the mentioned time if you see the sago must have absorbed the water well and if you press it with your fingers it will be soft, Set aside. Roast peanuts till the skin splutters.How to make sago vada - Step1
  2. Discard the skin and grind the peanuts to a coarse mixture.In a mixing bowl - add sago,peanut powder,mashed potato,jeera,ginger paste, green chilli,lime juice,sugar, coriander leaves and required salt.
    How to make sago vada - Step2
  3. Mix the mixture well until it forms together.Pinch lemon sized ball and shape them into vadas.Make all the vadas ready.
    How to make sago vada - Step3
  4. Heat oil - add the sago vadas , carefully turn over and cook till golden brown on both sides.Cook in medium flame to avoid burning.
    How to make sago vada - Step4
Serve hot with green chutney or tomato sauce.
Sago Vada

My Notes:

  • Dont choose the nylon variety sago....the bigger variety suits well for this.
  • Take care while adding water to soak sago...this is a very important step....if you add more water then it will become mushy.
  • Do not fry for more time, then the vadas will turn bitter, make sure you take them when its golden brown.
  • Pressure cook potatoes with skin for atleast 4-5 whistles or until soft...Peel of the skin and mash it up.
  • If you are soaking in the mrg then you can check it now and then, fluff it up inbetween this gives nonsticky sago.Sago should be soaked well and should be soft.
  • You can even add 2 tsp of rice flour while mixing.
Sago Vada


Written by: SHARMILEE J

23 comments:

  1. Delicious vada and love the texture of it.bookmarked this one

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  2. Thats awesome..I like this vada much ..crispy outside and soft inside.

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  3. Looks inviting, my co sis told a recipe too yet to try :)

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  4. Looking yummy akka.. Have you visited my blog?I wish you could visit my blog and share your comments if any Please...

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  5. Hi Sharmi Vada looks very attractive.... Will try them soon....

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  6. Would love to munch some, very crispy and tempting.

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  7. Perfect tea time snack! Yesterday I saw a similar recipe in FOOD FOOD channel, except they added garlic chilli chutney, but failed to note the measurement. Now it's in your blog, will surely prepare it!

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  8. Looks yummy...i usually makes on the day of Shankasti Chauthi

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  9. I had tried this receipe before, but it was oily. Any tips on how to avoid too much of oil?

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    Replies
    1. The sago vada dough should be thick in consistency.....dont add water while mixing. Also after shaping them into vadas you can refrigerate them for a while then deep fry...which avoids the vadas from drinking too much oil. Hope this helps!!

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    2. Thankyou Sharmilee for tips :) Will try out:):)

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  10. Hi Sharmilee Vada looks very attractive .today I am going to try this ...

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  11. Hi sharmilee Sago vada seems good and attractive .today I am going prepare this :)

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  12. Hey sharmilee, your vada looks as delicious as the one I get from my local road-end shop.. thanks for the recipe, I will make this coming weekend

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  13. Hi Sharmi...
    I tried the vada, but it didn turn golden brown.very sticky too. Though I dusted with rice flour, when I put in oil it seprated into pieces..:((
    It remind white. what may be the reason???

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    Replies
    1. The dough shpuld be tight to hold together, if its runny then it may separate....I didnt find any issues while frying as you can see....

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  14. but my vada did not get the color u have in the picture and they stick to the pan too

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    Replies
    1. Sticky?! If the dough is runny then it may stick to the pan

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  15. Can I make the patties the previous night and refrigerate it and fry it the next day?

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    Replies
    1. I havent tried that way so not really sure but I think it shouldnt be a problem

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  16. Tried this today. Came out very well.
    One thing is that it has to be consumed immediately else the crisp will be gone.
    Other thing is that while frying some vadas burst suddenly. Do you know why?

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