Sabudana Vada

My all-time favorite snacks. I can have it at any given time. It is Maharastrian delicacy, made specially during fasting.  It is made out of sago.  I love it with thick curd, but you can always have it with green chutney or tomato sauce. Its best when it is hot, as it becomes very soggy when it becomes cold.

This post is specially dedicated to Anju Bhabi, my colleague Pradeep’s wife who keeps satisfying my taste buds by regularly supplying it when every she makes it for chaturti.  She makes the best Sabudhana Vada I have ever had. She is the one who inspired me to try making it.  The first time was a disaster, the second time took some tips from her and it was better. Now it is perfect but not to her level.

Do try it, and leave back your comments.    

Ingredient

Sabudana – 1½ cup

Potato – 2 (boiled)

Powdered Roasted Groundnut – 2tbsp

Coriander leaves – 2tsp finely chopped

Green chilli – 1 finely chopped

Salt as per taste

Oil to fry

Method

1.    Soak the subudana ( clean the sabudana with water and put very little water ( 2 to 3 table spoons) and keep it for an 2 hrs. I keep it overnight.

2.    Mash the boiled potatoes
3.    Mix sabudana, mashed potato, .groundnut powder, coriander leaf, green chilli and salt. Best is to mix it with hand so that of them blends together.
4.    Take a lemon size portion, roll it to make a ball and them flatten it to make a vada.  .Make all the all vadda (you can prepare this and store this in the refrigerator.  Use it when required).
5.    Heat oil in a pan and deep fry.
6.    Serve hot with green chutney or thick curd.