Shabudana Vada Recipe | Make Crispy And Tasty vada For Fast

If we talk about food, then the one dish that everyone likes to eat in the fast is shbudana. Any dish made from this, be it shabudana khichadi, shabudana dosa, or any other dish, tastes very good. That is why I want to share with you such a dish, which is easy to make and is very tasty to eat. "Shbudana vada": This recipe has crunch outside and softness inside. People like to eat this recipe fast because it is light, filling, and gluten-free. 

Next I am going to share this with its perfect ingredients and how to make it step by step, along with some tips and tricks.

What is Sabudana Vada?

Sabudana vada is a traditional Maharashtra dish that is very popular during fasts. By adding soaked shabudana, boiled potato, roasted peanuts, spices, and deep frying it, a recipe is made which tastes very delicious.

Shabudana contains a lot of carbohydrates, which works as an energy booster in our fast. There is no shortage of nutrients in pairing it with peanuts and potatoes.

Ingredients for Sabudana Vada:

• 1 cup shabudana (sago pearls)

• 2 medium-sized potatoes (boiled)

• 1/2 cup roasted peanuts 

• 3-4 green chillies (finely chopped)

• 1 tbsp cumin seeds 

• 1 tbsp ginger paste (optional)

• Sandha Namak (rock salt)

• 1/2 tbsp black pepper powder 

• Oil for deep frying

How to Make Sabudana Vada—Step-by-Step

Step 1: Soak the Sabudana:

• Rinse the whole shabudana 2-3 times and then wash it with water so that the starch gets removed. 

• Then soak it in minimal water overnight or for 5-6 hours.

•  Once the sabudana is soaked, press it with your fingers. 

• It should be soft or mushy, and drain the excess water so that the vada does not stick.

Step 2: Prepare the Mixture:

• Mash the boiled potato in a large bowl.

•  Then add soaked shabudana, roasted peanut powder, chopped green chilli, cumin seeds, ginger paste, salt, and black pepper to it and mix it in such a way that the shabudana has pearls in it and it does not get mashed.

• If this mixture seems to be sticky, then add 1 tbsp of singadra flour to it. This will keep the mixture balanced.

Step 3: Shape the Vadas:

• Grease a little oil in your palm. Or take a small portion of the mixture or roll it into a ball.

•  Use flatten gently into round tiki. Repeat until the mixture is finished.

Step 4: Fry the Vadas:

• Heat the oil in a deep pan on a medium-low flame. 

• Test the oil by dropping a tiny piece of mixture—it should rise without breaking apart; then your oil is ready to fry.

• Then add 3-4 vadas together; keep watching. If you add more together, they can get sticky.

• Then fry it till it becomes crispy and golden brown. Keep turning it again and again.

•  Once it is fried, take it out and keep it on a paper towel.

Sabudana Vada Tips for Crispy Results:

Soak correctly: Too much water makes sabudana sticky, so leave it a little hard.

Medium-flame frying: always keep the flame medium or low at the time of frying; it makes the vada crispy.

Test one vada first: taste the vada and adjust salt or green chillies according to you.

Serving Suggestions:

You can serve it with different varieties:

• Green coriander chutney 

• Coconut chutney 

• Tomato sauce (you don't have to fast)

• Sweet curd 

• With the hot tea 

• Farali peanuts 

Variations of Sabudana Vada:

Air Fryer Sabudana Vada: Just brush the vada with oil and air fry it for 12-15 minutes at 180°C, flipping halfway.

Baked Sabudana Vada: baked in the oven at 200°C for 20-25 minutes with some oil spread on the vada.

Sabudana Vada Without Peanuts: skip peanuts and add some extra boiled potato to balance it.

Stuffed Sabudana Vada: if you want to try a variation, you can stuff it with paneer or cheese in the center for a different taste and texture.

Nutritional Information (Per 1 Vada Approx.)

Calories: 130 kcal

Carbohydrates: 18 g

Protein: 2 g

Fat: 5 g

FAQs About Sabudana Vada:

Can I make sabudana vada ahead of time?

Yes, you can prepare the mixture and keep it in the refrigerator for up to 1-2 hours, and whenever you want to eat, just fry and serve fresh.

Can I air fry sabudana vada?

Yes, an air fryer is a healthy alternative to deep frying. You just brush some oil on the vadas and air fry them at 180°C for 10-12 minutes, flipping halfway.

How to store leftover sabudana vadas?

 It's good in taste when it becomes fresh, but if you want to store it, you have to store it in an airtight container in the refrigerator. Whenever you want to eat it, reheat it in the oven or air fryer for up to 5-6 minutes to restore crispiness.

Why is my sabudana sticky?

Shabudana becomes sticky when you soak it in too much water; always use a minimal amount of water to soak it and rinse it well before soaking.

Conclusion

With a right soaking technique, you can make a perfect Shabudana Vada each and every time. This easy sabudana recipe is an ideal fast recipe. You must try this too and make your fast full of flavor. Follow the tips shared here, experiment with variations like air-fried or baked vadas, and enjoy them with a flavorful chutney or curd.

 Happy cooking