Sabudana Vada With Chutney Recipe/Javvarisi Vadai-Navratri Recipes

 Navratri is around the corner.I am sure most of you would look for no onion no garlic fasting recipes.Sago/Tapioca pearls(Sabudana in Hindi,Javvarisi in Tamil) is considered to be one of the most important ingredient used for cooking vrat recipes.People usually make Sabudana khichdi,Kheer in North India and Javvarisi Upma,Payasam in South during fasting days either for breakfast or for dinner.I always wonder why sabudana is consumed on Vrat days even though it is high in carbohydrates & Calories.I browsed few websites and found some health benefits like Sabudana gives quick energy.It is very easy to digest & gives a cooling effect on the system.It is quite low in fat,protein and does not have any minerals or iron.So  milk, peanut & potatoes are added with sago to increase its nutrtious value.Basically I love sabudana kheer /Javvarisi Payasam prepared with sugar or jaggery more than other sabudana dishes.But this year during this Navratri festival,I wanted to explore varieties of sabudana recipes.So I started with Maharashtrian style Sabudana vada/Sago fritters and made a quick video along with step by step pictures.Even though I tried it for the first time,its result made me felt as if I am making it regularly at home.Yes,it came out super crispy and tasted great with this easy peanut curd chutney.This chutney is one of the best side dishes for sabudana vada as mentioned HERE.I too loved this combo very much.I have tasted sabudana vada only once in GOLI VADA PAV outlet.But its taste and appearance was completely different than this one.I will try to experiment that vada and post it here.Now lets see how to prepare Sabudana Vada recipe for Vrat snacks.You can try shallow frying or Air fry it for diet version.Serve & eat it hot to enjoy its best taste !

Check out my Javvarisi vathal/Vadam & Mango Sago Pudding

Sago vada / Sabudana Vada- Javvarisi Vadai

How to make Sago vada/Sabudana vada with video

Cuisine: North Indian

Category: Sweet

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 15 Minutes

Total time: 25 Minutes

INGREDIENTS

Sago/Sabudana/Javvarisi - 1/2 cup ( Big variety,NO nylon) Medium sized potato - 1 no Roasted peanuts - 2 tbsp Arrowroot powder or rice flour or corn flour - 1/2 tbsp ( I used corn flour) Green chillies - 1 no ( Finely chopped) Ginger - 1/2 inch piece ( -do-) Coriander leaves - 2 tbsp (-do-) Cumin seeds/Jeera - 1/2 tsp Sugar-1/4 tsp Lemon juice – 1/2 tsp Salt - as needed Oil - to deep fry For Peanut chutney Fresh curd – 1/4 cup Peanut powder – 2 tbsp Red chilli powder – 1/2 – 1 tsp Turmeric powder – 1/8 tsp Cumin powder – 1/4 tsp Sugar – a pinch Salt – as needed

METHOD

Wash & soak the sabudana overnight Or 4-5 hours adding enough water to cover it.Soak till it becomes soft.Drain all the excess water & squeeze the sabudana.Take in a bowl. Pressure cook potato,peel the skin and mash it well.Powder the roasted peanuts coarsely. Chop the green chilli,ginger & coriander leaves. Take the squeezed sabudana,mix the mashed potato,peanut powder,Corn flour or arrowroot powder,chopped green chilli,ginger,coriander leaves,sugar & salt( Use arrow root powder during fasting days).Mix it well & make a dough.DO NOT ADD WATER.Soaked sabudana & mashed potato along with rice flour makes a non-sticky dough.(TIP: If sago has more water content,vada will absorb more oil.If sago is too dry,vada may crumble or dissolve in oil.So take care and bind the mixture well) Take a small ball sized batter and make a round.Pat it to bring vada shape.Arrange in a plate. Heat oil in a kadai and put a pinch of batter.If it rises to the top,Oil is right.Keep the flame medium.Now drop the vada and cook in batches.Flip the vada and cook both sides till golden brown.This vada takes more time to turn golden brown.So keep flipping it until u get the color(TIP: Deep fry the vada patiently in medium flame else it may turn brown faster leaving the inner portion uncooked.Slow frying helps to bring crispy exterior.Make sure the temperature of oil is correct,else vada will absorb more oil) Keep the unused batter in refrigerator because vada may absorb more oil if kept outside for long time. PEANUT CHUTNEY Powder the roasted peanuts.Take the curd,powdered peanuts,red chilli powder,turmeric powder,salt,sugar.Mix well and check for taste.Serve hot vada with peanut chutney !

Note

For variations replace green chilli with a tsp of red chilli powder. You can skip rice flour/corn flour with arrow root powder during fasting days. Add more green chillies for spicy vada. You can also add garam masala powder for more spicy flavor.But its not the authentic recipe.

Enjoy crispy sabudana vada with peanut curd chutney ! Tastes yum !!

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