{"id":8008,"date":"2022-03-14T14:47:46","date_gmt":"2022-03-14T14:47:46","guid":{"rendered":"https:\/\/projects.dailydeals4u.in\/food\/sabudana-vada-crispy-sabudana-vada\/"},"modified":"2022-03-14T14:47:46","modified_gmt":"2022-03-14T14:47:46","slug":"sabudana-vada-crispy-sabudana-vada","status":"publish","type":"post","link":"https:\/\/projects.dailydeals4u.in\/food\/sabudana-vada-crispy-sabudana-vada\/","title":{"rendered":"Sabudana Vada | Crispy Sabudana Vada"},"content":{"rendered":"
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Sabudana Vada | Crispy Sabudana Vada<\/h1>\n

Posted by Divya<\/span><\/a><\/span> on Navratri Recipes<\/a>, Snacks & Appetizers<\/a><\/span> Tagged With: Gluten Free<\/a>, Kids Friendly<\/a>, Vegan<\/a><\/span> <\/p>\n<\/header>\n

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Sabudana Vada or Sago Patties is a delicious crispy snack recipe made with soaked sabudana (sago), boiled potatoes & few spices. It is a popular snack recipe in India & is mostly consumed during Navratri fast or vrat.<\/p>\n

\"Crispy<\/p>\n

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Sabudana is also known as Tapioca Pearls <\/strong>or Sago<\/strong>. These can be made as evening snack accompanied by a hot cuppa masala tea. It is a a completely vegetarian<\/strong>, vegan<\/strong> & gluten free<\/strong> snack recipe.<\/p>\n

I have tried to explain the recipe stepwise in detail for sabudana vada with pics below. If you follow the exact proportions and technique, then I am sure you will definitely nail it .<\/p>\n

Navratri fasts are incomplete at my home without these crispy sabudana vada or sabudana tikki. Evereyone in my family loves them. When I made them for the first time, I still remember how  Sabudana Vada got stuck at the bottom of the vessel. The oil was boiling, I could smell something burning, in the panic mode I tried to separate the tikki from the base and it broke into pieces. It was a complete disaster but after few more attempts now I can proudly say I know how to make \u201cSabudane Vada\u201d ????<\/p>\n

What I learnt from my mistakes-<\/p>\n

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  • The oil should be sufficiently hot<\/strong> when you are dropping \u2018vadas\u2019 into it.<\/li>\n
  • Fry the \u2018vadas\u2019 on medium flame<\/strong> giving them sufficient time to cook. Too high temperature will burn it from outside without cooking it from inside.<\/li>\n
  • If the oil is cold or not sufficiently warm, the \u2018vada\u2019 will stick to the bottom. Also, when you are dropping it into the frying pan (or kadhai), give it few seconds to cook. Once the sabudana is cooked, the vada will automatically come on the surface<\/strong>.<\/li>\n
  • In case, your vada still breaks, add some Kuttu (buckwheat) flour or Singhada (chestnut) flour for additional binding<\/strong>.<\/li>\n<\/ul>\n

    I have also shared video for this recipe on our Youtube channel as well. Please Subscribe to our channel if you like it :).<\/p>\n

    Watch Video:<\/h3>\n

     https:\/\/youtu.be\/eu8zbp-NSGw<\/a><\/strong><\/span><\/p>\n