Sabudana Vada, How to Make Sabudana Vada Recipe, Crispy Sago Vada

Sabudana Vada is one of the healthy snack made with sago, it is one of the traditional snack recipe made during festivals or during fasting. Sago vada simply melts in mouth having crunchy nature and is best when eaten fresh.

When it comes to munching different people like differently like few consume it with spicy chutney or some like to have with sweet curd made by simply adding a little sugar and beating curd/ yogurt.

This Crispy Sago Vada is one of the Maharashtrian snacks popularly made during Devi Navratri festivals. As Sago is said to lower body heat and keep us healthy. It is crispy outside and soft inside.

You may also like my previous snack recipes beerakaya vada which is made using ridge gourd, mirchi vada – spicy and mouth tangling evening snack and ullundu vadai.

Print

Contents

Toggle

Sabudana Vada, How to Make Sabudana Vada Recipe, Crispy Sago Vada

Sabudana Vada is one of the healthy snack made with sago, it is one of the traditional snack recipe made during festivals or during fasting.

Prep Time 15 minutes

Cook Time 15 minutes

Soaking time 2 hours

Total Time 30 minutes

Servings 6

Calories 140 kcal

Author Uppada Lakshmi

Ingredients

• Sago sabudana – ½ cup
• Rice flour – ¼ cup
• Boiled potato mash – 1 cup
• Ginger grated – 1 tbsp.
• Coriander leaves chopped – 2 tbsp.
• Lemon juice – ½ tbsp.
• Green chilies chopped – 2 no.
• Oil – To deep fry
• Salt – To taste

Instructions

How to Make Sabudana Vada Recipe:

1. Wash sago, drain excess water and keep aside.
2. Let it soak for about 2 hours with a little water on it, if necessary you may sprinkle water.

Tip: Sago must be soaked completely without any strains of hardness. Once soaked well you will find this as a kind of jelly, moist and soft.

1. Mix all the ingredients with sago and make the soft dough.

Tip: We need to drain excess water from sabudana else dough might become loose.

1. Make small balls of equal sizes and flatten slightly
2. Heat oil in a pan and deep fry until you get golden brown.

Tip: Sago is very sensitive to oil, make sure that the oil is not too hot or cold. for suppose, if oil is hot then before the inner portion of the ball is cooked, outer portion gets crispy. If we try to cook further they may get burned and change color.

1. Sabudana Vada Recipe tastes great with green chutney.

You may also like to check other recipes:

Beerakaya Vada, How to Make Beerakaya Vada Recipe, Ridge Gourd Vada Sweet Corn Vada Recipe | Mokkajonna Garelu Kothimbir Vadi Recipe, How to Make Kothimbir Vadi, Coriander Leaf Vada Saggubiyyam Vadiyalu TIPS, Sabudana Papad Recipe, Javvarisi Vadam Sweet Vada, Bellam Garelu, Jaggery Vada, Sweet Medu Vada Recipe Biyyam Saggubiyyam Vadiyalu with TIPS | Rice Sago Fryums Recipe Dahi Vada Recipe, How to Make Dahi Vada Recipe, Dahi Bhalla Recipe Crispy Rice Flour Rings, Chegodilu, How to Make Crispy Rice Flour Rings Cabbage Vada, How to Make Cabbage Vada, Andhra Cabbage Vada Recipe Chana Dal Vada | Masala Vada Recipe Rice Flour Onion Vada | Ulli Vada Recipe Masala Vada Recipe | Chana Dal Masala Vada Minapa Garelu, Medu Vada, How to make Crispy Minapa Garelu Andhra style Semiya Saggubiyyam Payasam |Sabudana Vermicelli Kheer Potato Chips Recipe, How to Make Potato Chips Recipe, Crispy Potato Chips