Sabudana or Sago, as it is also called, is a mushy seed like pulse that is extracted from the stem of various tropical palms (the most common one being the Metroxylon Sagu) or from tapioca roots.

Sabudana can be had in a number of ways, each yummier than the other. Common Indian preparations include kheer, khichdi, ladoo, papad and vada. The sabudana vada is a popular Maharashtrian snack, which is essentially a mildly spiced deep-fried ball of sago and potatoes. Here’s how you can easily make some.

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Sago-oodness!
Deep fried sago and potato cutlets.
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Prep Time 35 minutes
Cook Time 15 minutes
Servings
Ingredients
Prep Time 35 minutes
Cook Time 15 minutes
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Soak the sabudana in water for about two hours. Drain off excess water.
  2. Mix together sabudana, potatoes, peanuts, green chilies, coriander leaves, lemon juice and salt.
  3. Divide the mix into sixteen lemon-sized balls.
  4. Flatten between palms of your hands.
  5. Heat sufficient oil in a kadai and deep fry vadas till golden brown. Drain on absorbent paper.
  6. Serve hot with coriander chutney.
Recipe Notes

For a healthier option, you can brush the hand shaped sago mix with some oil and bake till golden and crisp.

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