Sabudana Vada with a twist

sabudana vada

I studied engineering in Belgaum. There I got my first introduction to many Marathi dishes. Among all, my favorites were sabudana khichdi and vada. I would just gobble down these whenever I got a chance. I stopped making these in last few years as V is not a big fan. Last week I was craving for these vadas, I did not want to deep fry them, but wanted them to be crispy. So I rolled them in bread crumbs. They came out wonderful.

Click here Pallavi’s recipe for Marathi sabudana vada. I used the same ingredients and slightly different method.

Ingredients:
1 cup soaked sabudana (tips for soaking)
1 cup boiled and mashed potato
1/2 tea spn cumin seeds
2 tbl spn chopped coriander leaves
1/2 cup peanut powder
3 finely chopped (or crushed) green chillies
Oil
Salt
1 cup breadcrumbs

Method:
Mix all the ingredients except oil and breadcrumbs in a bowl. Make small balls from the mixture. Roll into breadcrumbs and shallow fry them. I fried them on my cast iron pan.

Serves : 3-4
Preparation time : 30mins

Pictorial:

sabudana vada1

sabudana vada2

sabudana vada3

sabudana vada

26 Comments for “Sabudana Vada with a twist”

Kishori

says:

I love Sabudana Wadas too but not a fan of deep frying so avoid making them..this is a good idea..only cant be used if making for upwaas..thanks for this.. 🙂

says:

Thanks for posting this recipe. I sometimes do the fasting just to eat sabudana or khichadi. 🙂

Also tips for soaking is really the key for this recipe. Your tips are really helpful

Thanks

Sejal

says:

look yummy …….can eat without feeling guilty for all that extra oil consumed with deep fried ones… thanks for this twist… will surely try……!!!!!!!!!

says:

Oooh thanks, Shilpa!
And I love this method, i love Sabudana wada and dread deep frying it, so it is a *rare* indulgence for me.

Pssssttt… u got the spelling of my name incorrect ;), it’s Pallavi

Carol Ferns

says:

Dear Shilpa,
The recipe is fantastic. Will be trying it tomorrow. I think there is a small mistake. It should be coriander leaves and not coriander seeds.
Love catching up with your blog once a week.
Carol.

Sabitha

says:

I tried shallow frying sabu Dana vada. It was o.k. Not as tasty as the fried ones! But it absorbs lot of oil while frying. So shallow frying is a healthier version. Only thing is we have to reduce the quantity of chillies while shallow frying.. I will try your version with bread crumbs. These may taste like cutlets. Thanks Shilpa.

rajashree

says:

sabudana vada is prepared mainly for the fasting, bread crums is totally no no for fasting food. for binding its advisable to add ararot powder.

says:

The twist to Sabudana Vada is really nice and it is indeed a healthier version. I had recently made these since me & my husband were both fasting on Angarika.
Next time I will definately try out this version.

says:

Looks like an interesting twist! I saw a recipe where a lady has made the vadas in the appo pan, to reduce the amount of oil used! I want to try that method. Shall try this too.

Mukta

says:

Tried these yesterday….they turned out to be really nice. Loved the fact that they were not fried! Thanks for sharing the recipe 🙂

shaila

says:

I like sabudana wadas. But deep frying absorbs lot of oil and that scares me from eating sabudana wadas. This is a great idea!!!! Will give it a try tomorrow. Thanks shilpa.

dr.sarala

says:

hi…I have a small doubt about soaking… u say to soak for 30 min,drain and leave it as it is..here leave it in d sense is to leave outside closed or open in the same strainer or to keep it in fridge…coz 8hrs..wont it spoil..
Can I mix all the ingredients previous day n keep it in the fridge n cook next day morning for kids lunch box…will it b ok or will it leave the water
pls reply,
thanks in advance.

says:

Not necessary to keep in fridge. Just keep it in a vessel/strainer closed. Yes, you can mix everything previous day and cook next day

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