How to make Sabudana Vada

Good food is equals to good mood. 

I always want to start our family weekend in a helathy way. It is relaxing and we generally get up late. So most of the time breakfast is special. Because it is family time and everyone is present for the first meal. 

Sabudana wada is nothing but the dumpling made up of the mixture of sago, potato and penaut with some spices. In India it is mostly consider as the Fast meal. 

It is one of famous street food and traditional fasting dish of Maharashtra. Every person in Maharashtrian family like this dish. Basically it is fritters and taste yummy when served with coconut chutney or curd accompained hot ginger tea.😋

I never keep any fast nor my hubby have it.😉 But this is one of my favorite food. I can have it in breakfast or lunch or in dinner too.

Anything traditional and yummy takes a time to prepare. My key to have yummy homemade food is the meal preparation. I always planned my meal and now with my busy twin baby schedule it is must to have meal plans. Otherwise we ended up in spending money 😐

So what are the Pre-preparation :

1. Soak sabudana at night. Wash it through with normal tap water. And fill it only up to it soak sabudana. It is trick. Make sure water should not come over to the sabudana. The level of water should be soaking the sabudana.

2. Boil potatoes and cool it and keep in fridge. Do not over boil them. Just 3 whistle are enough for my cooker. 

3. Roast peanut and remove skin and grind it in mixi jar to make a powder.

4. Grate coconut, peel garlic , wash green chilli and keep ready in a fridge for chutney. 

5. If you love to eat with curd then prepare that also. Add 1 tsp curd to 200 ml lukewarm milk and cover it. Keep that at warm place. Next morning you will have homemade thick curd too.

Now you are ready for the next day. Because most of the work has been done.👍🏻In the morning prepare first chutney and then fry sabudana wada.

How to make sabudana vada ?

Ingredients: 

Sabudana 1 cup

Potatoes 2 large

Peanut powder 1/2 cup

Ginger 1/2 inch

Green Chillies as per taste

Salt as per taste

Coriander 1/4 cup.

Direction : 

1. Pressure cook potato for 3 whistle or boil in a pan and mash them.

2. Dry roast peanut and crushed them in a powder.

3. Now mix everything mashed potato, crushed peanut powder, green chilli, jeera, chopped coriander, and form a dough.

4. Grease oil in your hand and make small balls from that dough. Press slightly so that it can shape in tikki. Make 10 to 15 tikki at one time only. Keep it ready to fry. 

5. Heat oil in a pan. Then drop small portion of the dough to check the oil. If that portion float on a oil it means your oil tempreature is right to fry the vada.

6. Take one vada and slowly add in a hot oil. Let them fry on medium heat. do not touch them. Once they take a firm shape and turns in golden colour then slowly turn them. Fry until it turns in golden yellow. Fry all vadas in the same way.

7. Your sabudana vada is ready.

8. Serve with coconut chutney or curd.

Healthy Version:

Deep fry means lot of calories. 😁 There are other ways to make it healthier. 

How ?

1. Use appe pan for frying vada instead of deep fry.

2. You can shallow fry them. As I showed in picture. I always shallow fry my vada.

3. You can use air frier to make this wada.

4. Instead of vada you can make thalipeeth of the same batter and roast it on pan with ghee.

The yummy breakfast recipe is ready in 20 minutes. Right?

Some To Do

1. It is not advisable to eat fry items but once in a month it is okay.

2. It is authentic Maharashtrian recipe.

4. While eating our traditional recipe do not count carb and calorie. Have it in Healthy manner.

What is your favourite go to weekend breakfast recipe? Share in comment box. 

This blog post is part of the blog challenge ‘Blogaberry Dazzle’ hosted by Cindy D’Silva and Noor Anand Chawla in collaboration with Make a Wish Box.

 

©Neeta Kadam. This article and image are the property of Memory Flies. Any unauthorized use or duplication of this material without express and written permission from this site’s author is strictly prohibited.