### Sabudana Vada Recipe – Sagubiyyam Vadalu, Javvarisi Vadai
Sabudana vada is an irresistible, flavorful, and straightforward Indian snack, especially favored in Maharashtra. This scrumptious dish is made with sago (also known as tapioca pearls) and is typically prepared during fasting periods (vrat). In South India, it is called sagubiyyam vadalu in Telugu and javvarisi vadai in Tamil. With its crunchy outer layer and tender inside, sabudana vada is not only an excellent fasting food but also a snack that children love and that the whole family can relish. It may be served as finger food or appetizers at gatherings, or simply enjoyed as an evening treat with a cup of chai.
#### Ingredients
– 1 cup sago (sabudana)
– 1/2 cup roasted peanuts (coarsely ground)
– 2 medium-sized potatoes (boiled and mashed)
– 1-2 green chilies (finely chopped)
– 1 teaspoon cumin seeds
– 1 tablespoon coriander leaves (finely chopped)
– Salt to taste
– Oil for deep frying
#### Preparation Steps
1. **Soaking the Sago**: Rinse the sago pearls under running water. Let them rest in a few tablespoons of water for 1-2 hours. Avoid soaking them in excessive water, as this will lead to excessive oil absorption during frying.
2. **Mixing Ingredients**: In a large mixing bowl, combine the soaked sago, coarsely ground roasted peanuts, mashed potatoes, chopped green chilies, cumin seeds, coriander leaves, and salt. Mix thoroughly until all ingredients are well blended.
3. **Shaping the Vadas**: Take a small amount of the mixture and shape it into small patties or vadas. Make sure they aren’t too thick to ensure even cooking.
4. **Frying**: Heat oil in a deep frying pan over medium flame. When the oil is hot, gently add the vadas into the oil. Fry them in batches, taking care not to overcrowd the pan. Fry until they turn golden brown and crispy on both sides.
5. **Draining Excess Oil**: After frying, take the vadas out of the oil and place them on a paper towel to remove any excess oil.
6. **Serving**: Serve hot with green chutney or yogurt as a dip. Enjoy them as a snack on fasting days or at any gathering.
#### Tips for Crispy Sabudana Vada
– Use medium or large-sized sago pearls for optimal texture.
– Ensure the oil is sufficiently hot before adding the vadas; otherwise, they might absorb too much oil and become oily.
– Avoid soaking the sago in too much water; just enough to moisten it is best.
– Adjust the heat level to your liking by varying the quantity of green chilies.
Sabudana vada is not just a delectable snack but also a flexible dish that can be enjoyed on numerous occasions. For additional sabudana recipes suitable for fasting days, you might want to try other dishes like sabudana khichdi, particularly during festivals such as Mahashivaratri or Navratri. Savor the delightful tastes and textures of this cherished Indian snack!