With its close cousin Sabudana Khichdi, it’s a much preferred dish during fasting days for a Maharashtrian. While Sabudana Khichdi still remains a much preferred option, these delicious Vadas served with sweetened Curd is not far behind.
Every time I prepare these Vadas, two of my pleasant memories get evoked. One, these Vadas remind me of my numerous visits to Dadar’s popular eateries like Panshikar, Mama Kane and Kamat Veg hotel. I would often accompany my Mother or my Dad to these hotels and had eaten numerous plates of Vadas over the years while growing up.
The second memory associated with this dish for me is when I served it for the first time to my Father-in-Law. My FIL has couple of habits that I am used to by now. He eats only twice in a day and any dish cooked in the intermittent period will have to wait until it’s the time for his meal. This means any dish cooked hot would turn cold and will not taste same anymore and secondly he hardly gives any feedback. During the initial days I would remain clueless about how the dish has turned out in absence of any real feedback.
However, it all changed one fine evening when I came back from office in the evening feeling all hungry. I decide to make some Sabudana Vadas for me and at that very moment my father-in-law came back from his evening walk. I offered him some Vadas which he initially declined and said that he would have it with his dinner. I knew the Vadas would never taste same by the dinner time, so I cajoled him into eating the Vadas at that time to which he finally agreed.
Little did I expect him to share any feedback and I was busy making tea, when he came into kitchen and said,” Beta, Vada bahut acche bane hain”. I couldn’t believe what I heard as it was his first feedback in all these years and I was beyond delighted.
Every time I make these Vadas, I get nostalgic and can’t help myself from smiling while making the vadas.
Make these delicious Vadas on days when you are fasting and this will keep you full for a long time. In fact, I have made them on several occasions and served it to my guests and they just loved it. If the thought of these Vadas being deep-fried is keeping you at the bay, then here’s an idea that can convince you into making it. Make the Vadas in appe-pan and it would taste equally delicious. Watch the video for more details.
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- 1 Cup=200 gms Sabudana/Sago/Tapioca Pearls
- 6 medium=450 gms Potatoes- Boiled
- ½ Cup=100 gms Peanuts- roasted and coarsely grounded
- 3-4 Green Chilies-finely chopped
- 1 tsp Cumin Seeds
- 2-tbsp fresh Coriander leaves-finely chopped
- Salt/ Rock Salt
- Cooking Oil
- Chutney: -
- ¾th Cup=200gms Curd
- ½ Cup=50gms freshly grated Coconut
- 2-tsp Sugar
- 1 Green Chili
- We have peeled off the Potatoes. Soaking Sago is a very important step in this recipe. Wash and clean Sago 3-4 times with water. Soak in enough water that is just above the level of Sago in the bowl. Soak for 8-10 hours or 3-4 hours minimum. Sago must soak water completely and it must be non-sticky.
- Transfer the soaked Sago in a large bowl. Mash and add Potatoes. Mix mashed potatoes and Sago well.
- Now add chopped Coriander leaves, chopped Chilies. Add Cumin Seeds, Salt to taste. Now, add roasted and coarsely crushed peanuts and mix well.
- Mixture for Sabudana Vada is ready. We will now start making Vadas. In first case, we will make Vadas in a traditional way-by deep frying. Take a large portion of mixture and roll it into balls. Roll into balls and press gently to form into shape of Vadas. We will deep fry these Vadas.
- In second method, we will make Sabudana Vada in Appe Pan. Making Vadas in Appe Pan consumes very little Oil. Make round Vadas.
- We have put Oil on heat for deep frying. Meanwhile, let's make a Chutney. In a grinder jar, add grated Coconut and Green Chilies. Grind into a fine paste. Do not use water while grinding.
- Chutney mixture is ready. In a large bowl, add Curd. Add Sugar and Salt and Whisk well. Curd must be whisked nicely and must have no lumps. Now add grounded Coconut paste and mix. I have also taken ½ cup of water. Add water gradually and mix. This Chutney has a slightly thin consistency as we will dip Vadas in this Chutney. I have added ½ cup water now. Chutney is now ready. We will refrigerate it for some time until serving.
- Heat Oil on low-medium heat. Put a small ball of mixture in the Oil. If the ball rises up, then Oil is sufficiently hot. Now add Vadas in Oil. Fry on medium heat. Keep moving the Vadas while frying. Fry until Vadas become golden brown in color.
- Vadas have become crisp and golden brown in color after 3-4 mins of frying. Remove from Pan. Similarly, fry all Vadas.
- We have deep fried Vadas. Now, let's make the Vadas second way. I have put Appe Pan on heat. Add some Oil in the appe pan indents and allow pan to get heated. Now, put round Vadas in Appe Pan and shallow fry on low-medium heat.
- We have shallow fried round Vadas for 1-1.5 mins. Put some Oil on top and change its sides. Vadas has a crisp brown layer on the underside. Cook from all sides. We have cooked Vadas from all sides for 3-4 mins. Remove from Pan.
- Vadas are now ready to be served with Chutney. In this measurement we can make 20-25 Vadas
Click to watch recipe video