### Sabudana Vada Recipe – Sagubiyyam Vadalu, Javvarisi Vadai
Sabudana vada is a mouthwatering and straightforward Indian snack, notably cherished in Maharashtra. This delicacy is mainly prepared from sago, also known as tapioca pearls, and is a popular choice during fasting periods (vrat). In South India, it’s called sagubiyyam vadalu in Telugu and javvarisi vadai in Tamil. The vadas feature a crispy outer layer and a soft inside, making them perfect fasting fare that is kid-friendly and can also function as a delightful appetizer for gatherings or a snack for the evening with chai.
#### Ingredients
– 1 cup sago (sabudana)
– 1/2 cup roasted peanuts, coarsely ground
– 2 medium potatoes, boiled and mashed
– 1-2 green chilies, finely chopped
– 1 teaspoon cumin seeds
– 1 tablespoon lemon juice
– Salt to taste
– Fresh coriander leaves, chopped (optional)
– Oil for deep frying
#### Preparation Steps
1. **Soak the Sago**: Rinse the sago pearls in running water. Let them rest in a few tablespoons of water for 1-2 hours. Avoid soaking them in too much water, as this will cause excessive oil absorption during frying.
2. **Mix Ingredients**: In a spacious mixing bowl, unite the soaked sago, coarsely ground peanuts, mashed potatoes, chopped green chilies, cumin seeds, lemon juice, and salt. Blend thoroughly until all components are uniformly combined. If you like, incorporate chopped coriander leaves for added flavor.
3. **Shape the Vadas**: Take a small amount of the mixture and form it into flat patties or vadas. Make sure they are not excessively thick to ensure even cooking.
4. **Heat Oil**: In a deep frying pan, warm oil over medium heat. To test if the oil is ready, drop a small piece of the mixture into it; if it sizzles and floats to the top, the oil is sufficiently heated.
5. **Fry the Vadas**: Gently place the shaped vadas into the hot oil, avoiding overcrowding. Fry until they achieve a golden brown color and are crispy on both sides. This typically takes around 4-5 minutes per side.
6. **Drain Excess Oil**: After frying, retrieve the vadas with a slotted spoon and place them on paper towels to absorb any extra oil.
7. **Serve**: Serve hot alongside green chutney or yogurt as a dipping sauce.
#### Tips for Crispy Vadas
– Use medium or large-sized sago pearls for optimal texture.
– Ensure the oil reaches the correct temperature before frying for a crispy result.
– Avoid soaking the sago in too much water; just enough to wet it is sufficient.
– For an enhanced taste, you can play around with spices like black pepper or garam masala.
Sabudana vada is not only a delightful snack but also a flexible dish that can be relished on multiple occasions. Whether during fasting celebrations like Mahashivaratri or Navratri, or simply as a flavorful treat, this recipe is guaranteed to delight everyone. Enjoy your cooking!