Sabudana or Sago is a very interesting ingredient in Indian cooking. In India, Sago is also known as sabudana. It serves as a major staple food in Southeast Asian countries like Indonesia, Vietnam, Malaysia and many others. It is the only ingredient in Indian cuisine which unites almost all communities when it comes to fasting. Today’s recipe is soft & crispy Sabudana vada made out of sago pearls.
Now, sabudana or sago are very starchy and high in carbohydrates. Various dishes are made out of it like sabudana khichdi, sabudana thalipeeth, sabudana tikki and various other items in different parts of the country.
So let us begin with the ingredients and cooking.
Ingredients for Sabudana vada
- Sago pearls: 1 cup, soaked for 4-5 hours
- Boiled potatoes, mashed: 1 cup
- Roasted Peanuts: 1/2 cup
- Chopped coriander leaves: handful or 2 tbsp
- Cumin seeds: 1 tsp
- Ginger, chopped: 1 tsp
- Chopped green chillies: 1 tsp
- Black salt: 1/2 tsp
- Salt: 1 tsp
- Oil: For shallow frying or roasting
For Green Chutney
- Coriander leaves: 1/2 cup
- Green chillies: 2-3 nos
- Tomatoes: 2 medium
- Cumin seeds: 1 tsp
- Salt: 1/2 tsp
- Garlic: 4-5 cloves
Cooking Procedure for sabudana vada
This is an easy and low calorie recipe for my healthy reader who love healthy and less calorie snacking.
For making the sabudana vada, you need to mix all the ingredients thoroughly. Let us start by taking a large mixing bowl. To this, add the soaked sabudana. Now the sabudana should be soft enough that it can be pressed with your fingers easily. To the sago pearls, add the mashed boiled potatoes, chopped green chillies, coriander, cumin seeds. Mix well everything. To this mixture, further add black salt, salt and 1 tsp ginger finely chopped. Combine everything well. The mixture should be of a dough like consistency. Now to this, add the powdered roasted peanuts. I have just grinded for a sec in the mixie jar to obtain powder as well as chunk of the peanuts.
As you have mixed everything and combined well. Divide the potato sabudana mixture into large vada shapes. To acquire, less oily and low calories sabudana vadas, I have roasted them on non stick tawa. For this procedure, heat a non stick dosa tawa. With the help of oil brush, brush the tawa with little amount of oil. As the oil heats up, place the vadas carefully on the tawa and let it cook for 5-7 mins each side on medium flame. Invert the vadas after a while and add a little more oil for roasting. In this way, the vadas will be cooked perfectly absorbing very less amount of oil.
Serve these vadas or tikki with below mentioned tangy and spicy green chutney. Garnish with some chopped coriander leaves and your are good to go.
For making green chutney
These soft & crispy sabudana vada taste delicious with spicy tangy green chutney. I have not used any lemon for tanginess rather used red tomatoes for it. In a mixie jar, add all the ingredients for green chutney like, coriander leaves, green chilli, cumin seeds, salt, tomato and garlic cloves. Grind the everything into a smooth paste like consistency with the help of some water. Adjust the salt as per your preference and your spicy green chutney is ready to be served.
For more interesting wand easy chutney recipes you can also read 2 way simple & easy Coconut Chutney.