Friday, June 1, 2007

Sabudana (Sago) Wada

Sabudana Wada is my all-time favourite Maharashtrian dish! In Pune (Maharashtra), there are a lot of places where you get hot, delicious Sabudana Wada. It is very easy to prepare and requires very little preparation. Sabudana (Sago in English), is normally associated with fasting, and so naturally, Sabudana wada is popular on such days. But any other day is just as good to enjoy this comforting food. In fact, as far as I remember, I have never made it during a fast...but then I don't even remember the last time I kept a fast ;). Anyhoo, just go ahead and try out this recipe when you are bored of the same old, same old, and I guarantee that you won't be disappointed.
This is my entry for Nupur's 'S' of Indian Vegetables (I hope she will accept this one as there really aren't that many veggies in here). Since this is a Maharashtrian recipe, this is also going for RCI- Maharashtrian Cuisine.


Ingredients: (makes about 20 wadas)
Sabudana (soaked in water for at least 5-6 hours) 1cup
Boiled Potatoes 1 medium
Daanyacha koot (roasted peanut powder) 2 tbsp
Cilantro chopped 1 tsp
Cayenne pepper 2-3 tsp (as per taste)
Salt
Oil for frying

Method:
To make Sabudana wadas, it is extremely important that the sabudana is soaked properly (at
least 5-6 hours) in water. Rinse the sabudana in water and leave water just enough to cover. Once soaked, the sabudana will puff up and be soft to touch.
Boil 1 medium sized potato. Mash it and add to the soaked sabudana. Add roasted peanut
powder, cayenne pepper, salt and chopped cilantro and mix together. You can also use green chillies instead of cayenne pepper. Check for taste. Now, make small flat patties and fry in oil till golden brown. Serve hot with green chutney.

To make green chutney:
Grind together green chillies, lots of cilantro, a tsp or two of roasted peanuts and 1 tsp of jeera. Add salt and a little plain yogurt and serve.

22 comments:

Soniya said...

Hello Tee, your blog is already making its presence felt in the food blogging world. Thanks for the sabudana recipe! I once tried making sabudana wadas frmo leftover khichadi by adding mashed potatoes to it. But as soon as I dropped them in the oil, they disintegrated into tiny fragments of sabudana. How do you avoid this?
Thanks! ~Soniya

Nupur said...

Looks absolutely delicious! Thanks for participating (in both events)...

Tee said...

Hey Soniya!
Thanks for the kind words.
Coming to your question...I really haven't tried making wadas from leftover khichadi so I am not sure. But maybe you can try these ideas... add more potatoes.that would hold the mixture together.Or try mashing the sabudana a bit, if possible. I am not sure if cooked sabudana would be perfect for wadas but you can try it out...sorry if I am not of much help, but i will let you know if I come across something.
Thanks again!

Asha said...

YUM!! I always make them flat.Round vadas,I got try next!:))

TheCooker said...

Oooh! They look so good.

Sharmi said...

so beautifully presented. looks so yummy too. will try out sometime.

Swapna said...

Those wadas look too good to be left in the plate..Can I have some?

Richa said...

wow! those wadas are so tempting, one of my favs :) wada-chutney & a cup of tea, now that thot makes me happy :)

yum said...

Tried your recipe for both the vada and chutney. It was a big hit at my house! Thanks so much.

Your photo looks so good too!

Tee said...

Thanks Yum! I am glad your family enjoyed this recipe...

ushaprashanth said...

Hi!
came through this recipe by Nupur's round up! there are two types of sago here.. can we do this using any type?

Tee said...

Hi Ushaprashanth!
yes, you can use either types. Thanks for stopping by!

Dhana said...

They look wonderful!

arati said...

Hi Tee,
Big thank you for the recipe. I just made the sabudana vadas and chutney per your recipe and they turned out perfect. I added more peanut powder as I love the crunch. Me and my husband are relishing the vada-chutney. I have left India for about 3 years now and this is the first time I dared to make sabudana vadas thanks to your recipe.
Arati

Tee said...

Thanks for the feedback arati! I am glad you and your husband enjoyed this recipe...

SC said...

Mouth watering !!!
Thanks for recipe.

It's me!! said...

Chutney looks very very nice.. can you plsss share the recipe for chutney as well?

Tee said...

Thanks! The chutney recipe is already included in the post, at the very end. :)

Ram said...

Tee,

I and my wife were reading your blogpost for Sabudana wada. We have been hunting for many days for a recipe for wadas that are puffed up, crisp and hollow from inside. From the posted picture, yours looked like the closest ones which match that description; are they really so? If yes, what do you do to make them hollow yet crisp? We had these many many years ago in Janaseva in Pune, but never found them again.

Tee said...

Thanks Ram! I don't do anything special. Maybe its the proportion of potates in the mixture that makes a difference. Why don't you try my recipe and give me a feedback? I hope they turn out to fit your expectations.

The Clerk said...

Hello Tee,
I have been craving Sabudana Vada ever since someone reminded me of how we used to grab them at out school canteen in bbay. I havent been in bbay for 2 years now, so i'm really missing the sabudana vada. Today i'm gonna make it at home. I bought the sabudana last night and have soaked it. I just roasted the peanuts. Can't wait to try out your recipe. Wish me luck

Uma said...

Hi Tee...
I tried this today and it was toooooooo good...Pls visit my blog too and let me know ur suggestions as I am new to blogging...

umacooks.blogspot,com
Uma..