Sabudana vada also called 'sago vada', is a traditional deep fried snack from Maharashtra, India. It is often served with spicy green chutney and along with Hot chai and is best eaten fresh.. In other parts of country, Sabudana vada are the best option to have when fasting. Therefore, this filling and nutritious snack is served usually during religious festivals and during fast/vrat/upvaas especially in Navratri vrats. Like all vadas, these are best eaten fresh. Sabudana vadas are crunchy and simply melt in the mouth leaving the stomach full and the tongue craving for more.

Method of preparation is simple but time consuming as main ingredients used in preparation of Sabudana vada require some processing. For example: Sabudana (Sago), the main constituent of Vada, need to be soaked overnight, Potato need to boiled, peeled and then mashed and peanuts need to be roasted and grinded to coarse powder after removing their husk.
The other ingredients of Sabudana Vada include: Turmeric poweder, Red chilli, Green chillies and Coriander leaves (finally Chopped), salt and the vegetable oil (for deep frying).

Recipe

1. Soak sabudana overnight in a little water, just enough to cover the sabudana. Drain any excess water from the sabudana.

2. Take roasted peanuts and remove the husk. Grind the peanuts to a coarse powder, and add it to the sabudana. Add mashed potato along with turmeric powder, red chilli powder, salt, green chillies & coriander (Finally chopped), and mix well.

3. Make small balls with this mixture (a little smaller than a golf ball), flatten them a bit, and set aside.

4. Fry these flattened pieces in the smoky hot oil, until they turn golden brown. The sabudana vadas are ready now.

5. Serve the sabudana vadas plain or with ketchup, and a hot cup of tea or coffee.

Ready Mix Sabudana Vada

Nagpur based company Actchawa has recently introduced ready to cook Sabudana Vada powdered preparation, which is an easy, one-step recipe to prepare Sabudana Vada. The ready mix helps to save effort and time without compromising on the original taste of Sabudana Vada.

Enjoying

During the monsoon

Monsoon

Monsoon is traditionally defined as a seasonal reversing wind accompanied by corresponding changes in precipitation, but is now used to describe seasonal changes in atmospheric circulation and precipitation associated with the asymmetric heating of land and sea...

 season, it is popular to eat bhajias/pakoras (fried snack) with a cup of adrak chai (ginger tea). One such monsoon special crispy fried preparation is sabudana vada. Despite that it is deep fried, it is sumptous and light. It is also eaten on days of fasting in Maharashtra for eg, Chaturthi etc.