Sabudana Vada Recipe Without Potato
sago/Sabudana vada is shallow fried with very minimal oil and is also made without potato a binder usually used in the recipes as mentioned earlier and can also be made in under 15 mins with some prior prep.
Ingredient For Sabudana Vada Recipe
| Ingredient | gm/cup/teaspoon(tsp)/Tablespoon(Tbsp) |
|---|---|
| Sago/Saabudana | 1/2 cup |
| Kabuli chana/Chickpea/Garbanzo beans | 1/4 cup |
| Ginger, chopped | 2 Tbsp |
| Jeera/cumin | 1/2 tsp |
| Red chili powder/ chopped green chili | 1/2 tsp |
| Rice flour | 1 tsp |
| Ginger, chooped | 1/2 tsp |
| Curry leaves/coriander leaves, chopped | 1/2 Tbsp |
| Salt | to taste |
| Water | to soak |
| Oil | to deep fry |
How to make Crispy Sabudana Vada
- Kabuli chana/Chickpea/Garbanzo beans Wash twice and let it soak in 1/2cup overnight
- Sago/Saabudana Wash twice Add 1/2 cup of water and soak for 5-6 hours
Press a few pearls between your fingers. If pearls are not soft, add 1-2 tbsp of water and soak till soft
Sago/Saabudana & Chickpea strain and keep aside strain completely
spread on a plate. Wait for about 30 minutes. Mix intermittently 1-2 times.
Grind to a coarse powder
- Mix Sago/Saabudana in ground kabuli chan
- Add ground nut powder
- Add chili powder
- Add jeera
- Add curry leaves
- Add rice flour
- Add ginger
- Add Salt for your need
- Mix Keep aside for about 5 minutes
- Make 8 balls. If break while making balls add 1-2 Tbsps of water to the mixture and mix
- Flatten the balls with an oil-smeared palm
- and heat oil on medium flame till the oil becomes hot
- Add Vadas
- Fry till the vadas turn light golden brown
Sabudana Vada is ready to enjoy your sabudana vada
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People Questions?
What are the ingredients in the sabudana vada recipe?
Chickpea, sago/sanudana, groundnut, curry leaves, ginger, and chili powder are among the other ingredients of this recipe.
How do you keep Sabudana Vada crispy for a long time?
Drain the soaked sabudana completely otherwise the excess moisture will make the vadas soggy. Fry them only a medium heat otherwise they will brown from the outside and remain soggy inside. You can double-fry them to keep them crisp for a little longer
