As a South Indian, I only knew that sabudana is used to make pappadams (saggu vadiyalu) and deserts (payasam / kheer). My mother-in-law introduced me to this first. She is a great cook. When she told me that she is going to make vadas with sago I was little unsure about the taste but I was curious at the same time to see and try these vadas. To my surprise they were absolutely delicious.
Sabudana vada is a popular and traditional snack from Maharashtra, India. Sabudana is widely used ingredient in North western part of India, kichidi and vada are most common dishes made during fasting time. It is very easy to make with very little preparation. Here it’s getting cold & chilli in the evenings and what more could be better than hot and crispy fried snack and garam chai( hot tea).
In general,sago vadas are little heavy when compared to other fried snacks. To keep it on the lighter side I modified it to suit our taste and tummy.
1 medium potato boiled, peeled and mashed
1 cup sabudana (sago)
Water (to soak sabudana)
1 medium onion (finely chopped)
3-4 green chillies (finely chopped)
1 tbsp ginger (finely chopped/minced)
Curry leaves ( tear or finely chopped)
2 tbsp corn flour/ rice flour
Vegetable/canola/sunflower oil (to fry around 2 cups)
Soak the sabudana (sago) in water 3-4 hours. It will puff up and become translucent. Drain excess water and mix the sabudana with all he other ingredients and form a dough (more like a chunky paste) except oil. Add salt to taste. Divide the sago mixture into equal-sized balls and flatten slightly to form patties. Heat oil in a pan/kadai and fry the patties until golden brown. Drain on paper towels and serve with favorite chutney/ ketchup and garam chai( hot tea).
Notes and Tips
Do not add water to mix as it contains moistures and adding extra water will make it thin and will be difficult to fry. You can shallow fry instead of deep frying. If you are shallow frying, instead of mixing flour, use the flour to coat the vada’s(like breadcrumbs) also instead of medium potato use large potato. You can even soak sago overnight.
For more about sago check out wiki