Sabudana Vada | Vegan Sago Patties | Sabudana Vada Recipe With Upvas Chutney
Sabudana Vada is a popular and delightful snack that originates from the state of Maharashtra in India. It is a traditional dish often prepared during fasting periods and festive occasions. This is a vegan, no onion no garlic, gluten-free, vegetarian upvas / vrat recipe that pairs best with coconut-peanut chutney and tea.
Ingredients
- 2 cups Sabudana / Sago / Tapioca
- 4 Potatoes, boiled
- 1/2 cup Roasted Peanut Powder
- 4-5 Green Chillies
- 1 teaspoon Cumin Seeds
- 1 inch Ginger
- 2 teaspoon Sugar
- Salt to taste
- Oil, for frying
For Coconut Peanut Chutney
- 1 cup Freshly Scrapped Coconut
- 2 tablespoons Roasted Peanuts
- 1 inch Ginger
- 2 Green Chillies
- Small Piece Of Tamarind
- Salt to taste
- Water, to adjust consistency
Instructions
For Sabudana Vada
- Wash sabudana a couple of times under running water and soak it for 7-8 hours or overnight.
- While soaking, make sure the water just covers the sabudana / sago. Here I have taken 2 cups of sabudana / sago for which I used 1 cup of water to soak.
- Our sabudana / sago pearls are soaked properly. To check, press the sago pearl between your index finger & thumb. It should mash easily which is the indicator that the sago are soaked properly. If you feel the sago is still hard, add 1/4th cup of water and soak for another 3-4 hours.
- In a mixing bowl, add the soaked sabudana / sago ginger-chilli-cumin seeds paste, salt, sugar, peanut powder and boiled potatoes.
- Mix all the ingredients well. Check for seasoing and adjust accordingly.
- Roll this mixture into a flat disc. You may also roll them into ball-shaped vadas.
- Heat oil for frying. Gently drop the vadas and fry till they are golden brown in colour. Make sure to keep the flame to medium-low.
- Sabudana Vadas are ready. Transfer them onto an absorbent paper to drain excess oil.
- Crispy Sabudana vadas are ready to serve. Serve them with coconut-peanut chutney.
For Cococnut Peanut Upvas Chutney
- In a blender, add scrapped coconut and roasted peanuts.
- Add ginger & green chillies.
- Add a small piece of tamarind and salt to taste.
- Add 1/2 cup of water and blend to a fine paste.
- Plain coconut & peanut chutney is ready.
- Transfer it to a serving bowl.
Video
Notes
You can also add finely chopped coriander leaves which enhances the taste of this vada.
