Sabudana is sago pearls and it is a popular fasting food during navaratri. Sabudana khichdi and sabudana kheer are as popular as sabudana papad.
This sabudana vada is another way to feast during the fasting season. This time I made this sabudana vada with chopped onions as it was for a tea time snack on a weekend a couple of months ago when the heat was not this deadly. Now a days it is mango shake or aam malai or lassi everyday for evening snacking that sometimes becomes dinner.
Dinner can be skipped at my place if we had a heavy evening snack, but not the evening snacking ever. Well, mostly it is like this.
Sabudana vada is a high carb (high glycemic index too) dish and you have to be conscious of the fact that you are having a carb- fat combination so it is advisable to have a lot of green chutney with it. Adding sesame or peanuts or both lowers down the glycemic index and I sometimes add onions for the same reason.
Once in a while it can be enjoyed with self control. Yes you need that in enormous amounts as this vada is very very addictive. Control your portion size or walk some more, do whatever it takes but never miss the opportunity to enjoy good food. Just do not binge on it.
I have added sesame seeds this time for added crunch and a nutty flavor but adding crushed peanuts works well too, both of then can be added if you want it to be very nutty.........
sago pearls soaked overnight * 1 cup
boiled potato mashed 1/2 - 3/4 cup as required
chopped onions 3/4 cup
finely chopped green chillies 1 tbsp or to taste
black pepper powder 1 tsp
sesame seeds 1 tbsp
salt to taste
coriander greens chopped finely 2 tbsp
oil or ghee to shallow fry
*sago has to be soaked in enough water to just cover the surface in a wide bowl, 3-4 hours is enough normally but it should be tested by pressing one sago pearl between your finger tips and it should give in to pressure and should get mashed when applied pressure. I keep the soaked sago in the fridge and it works very well for the vada as well as sabudana khichri, that is the pearls remain intact and cooks well to become translucent. In these vadas the sago on the surface becomes crisp by frying and those in the middle are soft and translucent.
It's yummy and try it yourself if you want more details of how the texture is and how it tastes :)
procedure...
Mix everything in a mixing bowl and mash to make a binding dough like mixture........
Make balls with the mixture and flatten the balls to make patties .....shallow fry on both side till golden brown in color.......
Remove from the pan and drain on kitchen tissue ....serve with green chutney of mint-coriander leaves and ginger-garlic .........chai is a must .......
For me it is the best vada with my chai. I need just one with my chai as I am finicky that the chai should not be 'disturbed' with too much snacking (still I manage to binge on this vada and that is why I warned you).
I want to enjoy my chai sitting comfortably, that is one big luxury for me sometimes I must add....
It is essentially a vrat ka khana as sago is not a cereal and during fasting it is made without onions and with sendha namak (rock salt), so during fasting it is enjoyed with a meal but otherwise it should be an occasional snack.
Onions provide a different dimension to the vada and sesame makes it even more crunchy on the outside.You might like this version more than original may be. I keep alternating between the original recipe and this one. .
