Sandhya's Kitchen

Sabudana Vada | Sago Seeds Dumpling

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L  ovely Weekend… With a picnic lunch at Virginia Waters Lake… A good 4.5 miles walk around the lake and enjoying the best of the british summers… on a perfect Sunda.y… Packed a few nans and roti’s from the birthday party on Saturday and made Kadai Aloo to go with it 🙂

Today’s post on Sabudana Wada is a creation out of no special occasion or treat. I m just on a spree in finishing the stocks in my pantry.. Thats when I came across this left over Sabudana . I love the way my momma makes Sabudana Khichadi… I havent reached her perfection point.. My hubby found my version not up to the mark.. though I tried a similar way… But not with the wada’s . Bingo!! Came out perfect and ideal as a starter or as tea snack . This Sago Seeds Dumpling hails from Maharashtra and is particularly made during fasting.

INGREDIENTS:

 

Sabudana /Sago Seeds 1 Cup
Boiled Potatoes 2 Nos
Green Chillies 2 Nos
Coriander Leaves Handful
Red Chilli Powder 1.5 Tsp
Roasted Peanut Powder 3/4th Cup
Salt To Taste
Oil For Frying

DIRECTIONS:

  • Soak the Sabudana/Sago Seeds in Warm Water for nearly 2 hours and drain all the excess water. They puff up and becomes very soft.
  • Prepare the rest of the ingredients in the mean while. Finely chop coriander leaves and green chillies.Boil the potatoes , peel the skin and mash them.  In 1 tsp of oil , roast the peanuts and corsely grind them.
  • Bring together all the ingredients .Divide them into equal sized balls . Prepare each one for deep frying by picking one of the balls , gently flatten between the palms like pattice . Repeat the process with the rest of the balls. Heat oil in a Kadai and once its ready for frying , add 2 pattice at a time and fry until golden brown. Drain them onto the kitchen towels to soak the excess.
  • Serve hot with green chutney.

KITCHEN NOTES:

We can bake the Sabunda Wada’s alternatively.. Sometimes I enjoy the fried flavours though.
If there is less amount of potatoes in the mixture , chances that it might not give u the right brown color is there.

Cheers

Sabudana Vada | Sago Seeds Dumpling

5 from 85 votes
Print Pin Rate
Author: Sandhya Hariharan

Ingredients

  • Sabudana /Sago Seeds 1Cup
  • Boiled Potatoes 2 Nos
  • Green Chillies 2 Nos
  • Coriander Leaves Handful
  • Red Chilli Powder 1.5 Tsp
  • Roasted Peanut Powder 3/4th Cup
  • Salt To Taste
  • Oil For Frying

Instructions

  • Soak the Sabudana/Sago Seeds in Warm Water for nearly 2 hours and drain all the excess water. They puff up and becomes very soft.
  • Prepare the rest of the ingredients in the mean while. Finely chop coriander leaves and green chillies.Boil the potatoes , peel the skin and mash them. In 1 tsp of oil , roast the peanuts and corsely grind them.
  • Bring together all the ingredients .Divide them into equal sized balls . Prepare each one for deep frying by picking one of the balls , gently flatten between the palms like pattice . Repeat the process with the rest of the balls. Heat oil in a Kadai and once its ready for frying , add 2 pattice at a time and fry until golden brown. Drain them onto the kitchen towels to soak the excess.
  • Serve hot with green chutney.

Notes

We can bake the Sabunda Wada's alternatively.. Sometimes I enjoy the fried flavours though.
If there is less amount of potatoes in the mixture , chances that it might not give u the right brown color is there.
Tried this recipe?Mention @Sandhyaskitchen and Hashtag #sandhyaskitchen!

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Comments

  4. Mina Joshi says

    5 stars
    The wadas look so delicious!! I love making these sabudana vada for the days I am fasting!! It's such a nice change!! I have fond memories of Virginia Waters too. It was our usual Sunday outing when the kids were young!!!!

    Reply

  5. Pavithra Srihari says

    5 stars
    wow .. looks like had a fantastic time 🙂 .. now this makes me wanting for summer too here in bangalore 🙁 ..

    Loved all the pics here … I have never heard this before but i can blindly go with this recipe as it has both sago and peanut :)… I am sure u wud had relished this

    Reply

  7. Sandhya Hariharan says

    5 stars
    thank u kitchen queen.. Postal address pls??

    @ Mina : Yeah we thoroughly enjoyed the nature.. Will post out the pics v soon…

    @ Pavithra.. Thank u soo much for trusting the recipe… Yeah we love the summer here.. but it is going to end very soon…

    Reply

  25. Akila says

    5 stars
    hey… first time here and your recipes make me imme to add ur blog to ming blog roll… really a wonderful one….

    When you find time do visit my blog thanks….

    Reply

  42. pushpa says

    5 stars
    Very very nice pics Sandhya. Made me long for Mumbai! Am making this for bkfst on Sunday. Green chutney recipe for the uninitiated would have enhanced ur blog. Happy cooking:)

    Reply

  43. pushpa says

    5 stars
    Very very nice pics Sandhya. Made me long for Mumbai! Am making this for bkfst on sunday.Adding the green chutney receipe, for the uninitiated, would have enhanced ur blog. Happy cooking:)

    Reply

  46. Anonymous says

    5 stars
    Thanks for this wonderful post.Admiring the time and effort you put into your blog and detailed information you offer.

    Reply

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