Sabudana Vada Recipe With Green Chutney
Today I’m sharing one of my favorite farali recipes ( food consumed in fasts ), which is very simple. It’s a farali sabudana vada recipe. Sabudana vada or sago fritter is a crispy savory Indian snack consumed during fasts.
In the traditional method of cooking sabudana vada, you’ve to soak sabudana in water for 6 hours or overnight. Next combine soaked sabudana with potatoes, green chilies, cumin seeds, to form fritters. These can be either deep-fried, shallow fry, or cooked in an air fryer. This sabudana vada recipe has a slight twist. They’re prepared with sweet potatoes instead of potatoes.
What Are Sabudana?
Sabudana is a well-known food item often called sago, sagu, Rabia, and tapioca. It’s an edible starch derived from the extracts of tropical palm trees roots and stems. They appear white and round tiny balls matching pearls. It was first produced in India in Salem, Tamil Nadu in around 1943 – 44. It’s cooked in a variety of ways and consumed during fasts. In India, it’s mostly used in cooking sabudana vada, khichdi, sabudana wafers, soup, and kheer.
Sabudana is a vegan, gluten-free, light, and nutritious food item that’s digested well. It relieves gas, eases bloating, and prevents constipation. It contains a healthful mass of dietary fiber, carbs, vitamin K, protein, calcium, and iron. These body essentials provide energy to the system. Moreover, sabudana also promotes heart health and lowers bad cholesterol.
Besides, sabudana can be a powerful cooling food to balance body heat. It can also boost energy, and reduce the chance of arthritis and osteoporosis. When mixed with olive oil, sabudana can promote hair growth, and also remove skin dryness. Sabudana when taken in moderation can also boost milk production in lactating mothers.
Sabudana Vada Recipe For Fasting
Ingredients ( for 7-8 nos )
- 1 cup sago or sabudana
- 1 medium sweet potato, boiled or roasted
- 4 teaspoons crushed roasted peanuts
- 1 teaspoon of cumin seeds
- 1/2 teaspoon cumin seeds powder
- 1 teaspoon sesame seeds
- 2 tablespoons of singhara flour (Water chestnut flour)
- 1 teaspoon of rock salt (sendha namak)
- 2 finely chopped green chilies
- 2 tablespoons of coriander leaves
- oil as required
Preparation time – 10 minutes
Cook Time – 10 minutes
Serving – 8
- First, rinse and wash all strat from sabudana by washing it several changes with clean water.
- Strain sabudana and soak them in one cup of water for 6 to 8 hours or overnight.
- In a large mixing bowl, take a cooked sweet potato, and mash it.
- Add sabudana (sago), chopped peanuts, singhara flour, rock salt, cumin seeds, and mix well.
- Next add chopped green chilies, sesame seeds, cumin seeds powder, and coriander leaves. Mix all the ingredients well.
- Divide the mixture, and take a small part of this mixture to form 4 cm diameter round balls from it.
- Using your palms, press the ball to flatten it.
- In a nonstick frying pan, heat 3 to 4 tablespoons of oil on a medium flame.
- As the oil heats up, reduce heat to low and place the sabudana balls in it.
- Shallow fry sabudana balls and let them cook for 2 minutes until golden brown.
- Flip the side and again cook for two more minutes. Cook sabudana vada until golden brown or until crisp on the outside and cooked inside.
- Repeat with the remaining mixture.
- You can also deep fry them in oil until they are golden brown.
- Farali sabudana vadas are ready to serve.
- Serve them hot with sweet yogurt or green chutney.
Green Chutney For Sabudana Vada
Flavorful rich green farali chutney contains flavors of fresh mint and coriander leaves. Green chutney has natural soothing and anti-inflammatory properties in addition to immune-boosting antioxidants. Consuming green chutney can help fight infections, reduce stomach inflammation, and promote digestion. It can also enhance appetite, and cure nausea.
Green chutney is a perfect side to serve with sabudana vada, farali khichdi, or any farali recipe. This chutney also goes well with other nonfasting meals. Serve this green chutney with tikkas, sandwiches, dosa, dhokla, khaman, and fritters. This healthy green chutney can enhance the flavors of any snack.
- 1 cup cilantro leaves
- 14-15 leaves of mint leaves
- 2 tablespoon peanuts
- 1 teaspoon sugar
- 1 teaspoon lemon juice
- 2 green chilies
- 1 teaspoon sesame seeds
- 1 teaspoon rock salt
Preparation time – 5 minutes
Cook Time – 5 minutes
Serving – 2
- Collect all the ingredients in a mixer grinder and grind everything in the mixer to form a smooth paste.
- You can also add some water to adjust the consistency of the paste is too thick.
- Serve immediately or chilled with sabudana vada.
- Also, store the leftover chutney in an airtight jar. It will remain fresh for up to five days.
Even though sabudana has several health benefits, take them in moderation. Always soak sabudana or steam them before cooking. Sabudana has high starch content, ideally used as a thickener in making soups. Diabetics should avoid eating Sabudana as it has a high glycaemic index and starch.
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