Sabudana also known as Sago, saksak, rabia and sagu in various parts of the world is an edible starch extracted from the pith or the spongy centre of the tropical palm trees. Sabudana is actually a form of tapioca, also known as cassava root. Sabudana refers to the starch that is extracted from tapioca roots, which is then processed to form spherical pearls that may vary in size. The pearls are produced by passing the moist starch through a sieve under pressure, and then dried. Soft and chewy in texture, these tiny white balls give an instant source of energy which is much-needed during fast. In fact, after a daylong fast, consumption of Sabudana in any form whether soups, khichdi, kheer or smoothies results in easy digestion. When cooked, sago pearls also look translucent and taste similar to white tapioca pearls. It is also used in various Asian desserts and sweet soups. Sabudana vada, also called Sabu vada, is a traditional deep-fried fritter from Maharashtra, India. It is often served with spicy green chutney and along with hot tea/coffee and is best eaten fresh. In other parts of the country, Sabudana vada are the best option to have when fasting.
Watch crispy Sabudana vada recipe.
Crispy Sabudana Vada Recipe | Sabudana Vada for Fast | Sago vada | Navratri special Recipes
Ingredients
How to make sabudana vada recipe
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Take soaked Sabudana/ Soga, (soak for 30mins. in warm water).
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Add boiled smashed potato.
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Add roasted peanut coarse powder.
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Add crushed green chillies and cumin seeds.
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Add salt and sugar.
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Add chopped curry leaves and mix well.
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Make a small ball shaped in adequate consistency.
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A warm press the Sabudana ball between palms
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Drop in to hot oil.
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Stir carefully. Fry until vada turns crispy golden brown.
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Outside crispy and soft mouth melt inside Yummy Sabudana vada is ready to serve.
