link rel = "image_src” href=”preview-image-here.jpg” / expr:content='data:blog.metaDescription' link rel = "image_src” href=”preview-image-here.jpg” / expr:content='data:blog.metaDescription' Sukanya's musings: SABUDANA VADA (Sago Vada)

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Thursday, July 24, 2008


My entry for the SWC -: Maharashtrian Cuisine is this;
Sabudana(Sago) is usually used during fasting in Maharashtra. But it wouldn’t be fair to grade it just as a fasting item. The sabudana khichdi (upma), sabudana Chiwda and the sabudana vada are special Maharashtrian delights which cannot escape any Maharashtrian kitchen.
Any dish made with sago and potatoes taste absolutely good, sago and potatoes are a very tasty and explosive combination according to me, be it the papad or this vada. I am sure your day is made, when you have this vada on a rainy day as an evening snack along with some hot tea.
Sago and potatoes when mixed together tend to absorb more oil, so after you fry it, always absorb the excess oil on a kitchen towel (tissue) and serve hot.
The sabudana vada tastes good only when served hot, as it is crispy only when hot. Once it cools down, the crispyness is lost. Do indulge in this absolutely wonderful Maharashtrian delight.
The sabudana vada is a crispy delight which is usually served with sweetened thick yogurt and green coriander chutney.
I have used the smaller sized sago in my recipe, which is easily available everywhere in Singapore, It soaks fasts and I feel we can make crispier vadas, We can do the same with the sago available in India also.(To the right is the picture of the sago vada made out of the bigger sized sago)

Sabudana (Sago) – 250gms
Potato - 2 medium
Green Chillies – 2-3,
Ginger - a small piece,
Peanuts -1/2 cup (Roasted and crushed coarsely)
Jeera (cumin seeds) - 1tsp.(freshly roasted)
Salt as per taste
Finely chopped coriander leaves
Oil - to deep fry
Roast the peanuts and preferably remove the skin of the peanuts. If you grind the peanuts along with their skin, your vadas will be slightly reddish in color. We want our vadas to be golden in color.
Wash the sago well to remove any dirt and soak it in water. Since I have used the smaller sized sagos. I just add water to immerse the sago, the water should not be too much or else the sabudana will get mashed and the vadas wont be tasty or crispy. The soaking is one of the most crucial aspects in the making of these vadas. I usually soak for 2-3 hours, but the smaller variety of sago used by me gets soaked very fast so even half an hour is enough.
Boil the potatoes, peel and mash well. Keep aside
Grind the chillies and ginger in the mixie (alternatively you can use the ginger and green chilly paste also). Some people just add finely chopped green chillies and finely grated ginger, but I prefer to make a paste and add it to the sago mixture as the spices enter the mixture well and the vadas taste better.
Check your soaked sago after half an hour, all the water will have been absorbed by the sago, thus increasing its size and making it soft, the sago will still be separate and not get mashed. If it gets mashed your vada will be very gluey.
Now in a bowl, take your soaked sago, add the roasted and ground peanut powder, salt, Toasted cumin seeds, ginger and green chilly paste, finely chopped coriander leaves. Mix well. Check for salt and spice. If you find it less add more before you add the mashed potatoes. Once, you add the mashed potatoes everything binds well, so the salt and spices will not be evenly mixed.
In the end add the mashed potatoes and mix well. Now the mixture will bind well. Heat oil in a kadhai (wok), make balls of the mixture, flatten it on your palm and deep fry in the hot oil. Drain the excess oil in paper towels or tissues and serve hot, with thickened sweet yogurt, green coriander chutney or coconut chutney as per your choice. I am sure people will love this recipe.
Note : Some people make the Sabudana Khichdi first and then use the khichdi mixture to make the vadas. It is not necessary though. You can consider it as another method.


  1. nice one, even i like having them so much, but due its being so oily, my health conscious mind don't allow me to eat it too regularly...:)

  2. Thanks for visiting my blog. Sabudana vadai is new to me. You have an interesting blog with a lot of recipes from various cuisines.

  3. love sabudana vada...looks delicious with the curds..

  4. Thanks Madhuram and Sowmya. Neha I know its oily but sometimes we can indulge in special treats. If the batter is not soggy it doesnt absorb much oil. Its very important to drain the water totally from the boiled potatoes before mashing them and putting them in.

  5. thanx sukanya , 'll make them again soon now...:)

  6. Hey where in Singapore can I get this

  7. Hey where in Singapore can I get this


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