### Sabudana Vada Recipe – Sagubiyyam Vadalu, Javvarisi Vadai
Sabudana vada is a scrumptious Indian snack that enjoys immense popularity in Maharashtra and is often made during fasting days (vrat). Referred to as sagubiyyam vadalu in Telugu and javvarisi vadai in Tamil, this dish is crafted from sago (tapioca pearls) and is adored by those who are fasting for religious reasons. With its crunchy outer layer and tender inside, sabudana vada serves as not just an ideal fasting food but also a delightful snack for any event, making it a great starter or an evening nibble with tea.
#### Ingredients
– 1 cup sago (sabudana)
– 1/2 cup roasted peanuts (coarsely ground)
– 1 medium potato (boiled and mashed)
– 1-2 green chilies (finely chopped)
– 1 teaspoon cumin seeds
– 2 tablespoons fresh coriander leaves (chopped)
– Salt to taste
– Oil for deep frying
#### Preparation Steps
1. **Soaking the Sago**: Wash the sago pearls under running water. Let them rest in a bowl with a few tablespoons of water for 1-2 hours. This will allow them to expand without becoming too wet.
2. **Mixing Ingredients**: In a sizable mixing bowl, blend the soaked sago, coarsely ground peanuts, boiled and mashed potato, chopped green chilies, cumin seeds, coriander leaves, and salt. Combine well until all ingredients are uniformly mixed.
3. **Shaping the Vadas**: Lightly grease your palms with a bit of oil and take a small amount of the mixture. Form it into flat, round patties (vadas). Continue this for the leftover mixture.
4. **Heating the Oil**: In a deep frying pan, warm the oil over medium heat. To test if the oil is ready, drop a small piece of the mixture into it; if it sizzles and rises, the oil is sufficiently hot.
5. **Frying the Vadas**: Gently add the shaped vadas into the hot oil, avoiding overcrowding the pan. Fry them until they become golden brown and crispy on both sides. Use a slotted spoon to remove them and drain on paper towels to remove excess oil.
6. **Serving**: Present the sabudana vadas hot with green chutney or sweet tamarind chutney. They are perfect as a snack on fasting days or as a starter at gatherings.
#### Tips for Crispy Vadas
– Opt for medium or large-sized sago pearls for the best texture.
– Be cautious not to soak the sago in too much water to keep them from absorbing excess oil while frying.
– Make sure the oil is adequately hot before frying to obtain a crispy texture.
Sabudana vada is not only a tasty snack but also a flexible dish that can be relished by everyone, making it a wonderful addition to your fasting menu. For more sabudana recipes appropriate for fasting days, consider trying dishes like sabudana khichdi, which can also be a delightful choice during celebrations like Mahashivaratri or Navratri. Enjoy your cooking!