The month of Shravan spells the start of fasting for a lot of people. While most stick to being only vegetarian for the entire month, others fast on specific days in this auspicious month. But fasting does not necessarily mean giving up on taste, does it?! In fact, I like to make some of the upwaas recipes even when I don’t fast, they are so lip-smackingly delicious. One of them is the favourite Sabudana Vada! I don’t think you will find anyone out there who doesn’t like this Maharashtrian delicacy.
- Prep Time
- Cook Time
- 8-10 Vadas
- Difficulty Level Moderate
- (5 /5)
- 1 rating
- 2 cups sabudana / sago
- 2 boiled potatoes
- 1 cup roasted groundnut powder
- 2 tsp red chilli powder
- 1 tsp cumin
- 1/2 cup upwaas bhaajani / upwaas atta (optional)
- 1 tsp lemon juice
- salt to taste
- Oil for deep frying
- Finely chopped coriander leaves
- Soak the sabudana in water for 1/2 an hour. Drain out the excess water after 30 minutes using a sieve.
- Mash the boiled potatoes well or grate them if you want a finer texture.
- In a big bowl mix together the sabudana, potatoes, groundnut powder, upwaas bhaajani (this is optional for better binding), cumin, red chilli powder, salt, coriander leaves and lemon juice. The upwaas bhaajani is readily available at any local grocery shops or supermarkets in Maharashtra.
- Shape into vadas.
- Heat oil in a big kadai and deep fry the vadas till golden. Serve with green coconut chutney made by grinding together coconut, coriander leaves, green chillies, cumin, salt, pinch of sugar, lemon juice. Note : Though the vadas taste best with green chutney, you can also have them with a curd dip made by mixing curd with a green chilli roasted on the fire and crushed into the curd. Some may like to have them with tomato ketchup as well.
I believe that food should look as good as it tastes, and vice-versa. Maybe this is because I am an artist and an advertising professional too! But my first brush ...Read more about this chef..