Sabudana (Sago / Jevvarsi) vada is a famous Vrat Dish in Maharashtra and other Northern parts of India especially for Durga Pooja (Navratri). My grandmother used to make sabudana vadai using uriddal and the process is very similar to how we do Medhuvadai. That we can call as SouthIndian Style Sabudana Vada. But Maharashtrian style vada is a famous vrat dish for the Navratri festival. For the Navratri vrat, mostly sago based dishes like vada, Sabudana Kichadi, Sabudana Ladoo and also dishes with Singhara flour are very common. As Navratri is approaching, I have given the Maharashtrian style of Sabudana Vada here. A very simple to make vada with sago, mashed potatoes and crushed peanuts. Lets see how to make this simple and tasty dish.
Sabudana Vada Recipe | Sago Vada Recipe | Jevvarasi Vadai | Maharashtrian Style Sabudana Vada Recipe | Navratri Vrat Recipe
Preparation and Yield:Preparation time 2 hours
Cooking Time 30 mins
Yield 12
Sabudana Vada Recipe | Sago Vada Recipe | Jevvarasi Vadai | Maharashtrian Style Sabudana Vada Recipe | Navratri Vrat Recipe
Ingredients:Sabudana / Sago / Jevvarasi 1 Cup**
Potato 3 medium size
Crushed Peanuts 1/2 Cup
Green Chilli 2
Salt To taste
Cumin Seeds 1/2 teaspoon
Chopped Coriander Leaves 1 tablespoon
Lemon Juice 1 teaspoon
*1 cup = 250ml
Method:
- Wash and rinse the sago atleast twice and soak in water for 2 hours. The quality of sago is the main factor for this recipe. We can get many different qualities of sago in market. Some sago becomes mushy within 10 minutes of soaking. Those varieties just need sprinkling of water and not soaking. But we get certain varieties of sago which needs soaking overnight too. Generally a good quality sago needs 2-3 hours of soaking. I have soaked for about 2 hours. After 2 hours, drain the water from sago using a strainer and allow it to dry for couple of minutes. When I first tried this recipe, its a total disaster because of the bad quality of sago. After soaking overnight also, it is so hard and not mixed with other ingredients and hence the vada split in oil and spoiled the oil. So sago is the main ingredient and its quality makes the dish successful.