Javvarisi Vadai Recipe–Sabudana Vada Without Potato

This is an easy version of javvarisi vadai (In Tamil) without potato and peanuts. Its prepared by mixing soaked sago / javvarisi / sabudana, rice flour, chopped onion and vegetables which is mostly like South Indian style. Though its my first attempt, it came out so well and crispy. We all loved it very much. I tried this recipe after watching an YouTube video. It can be prepared under 10 minutes if you have soaked sago ready in hand. Ok, Lets see how to make this easy and simple javvarisi vadai with step by step pictures.

Check out my North Indian style sabudana vada too !

Javvarisi vadai recipe

Javvarisi vadai / Sago vada recipe without potato, peanuts

Cuisine: Indian

Category: Starters

Serves: 8 nos

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 240ml Soaked sago /  ooravacha Javvarisi - 1 cup (use big sized ones) Rice flour - 1 tbsp Big onion - 1 (finely chopped) Green chilli - 2 (finely chopped) Ginger - 1/2 inch (-do-) Coriander leaves - 2 tbsp (-do-) Carrot - 1 (grated) Curry leaves - Few Salt - as needed Water - 1 to 2 tsp (only if needed) Cooking oil - to deep fry vada

HOW TO MAKE JAVVARISI VADAI

1. Wash and soak 1/2 cup sabudana / sago in required water for 4 hours or overnight. It doubles and get around 1 cup after soaking. 
2. Drain all the water and grind the soaked sago to a coarse paste with less water.
3. Take the ground sago in a bowl. Add rice flour, finely chopped onion, ginger, green chilli, grated carrot, curry leaves and coriander leaves. Mix well.
4. Grease your hands with oil and shape vada.
5. Heat oil and deep fry the vada both sides till onion turns golden brown.
6. Remove and drain in a tissue paper. Serve hot with tomato ketchup.

JAVVARISI VADAI RECIPE - STEP BY STEP PICTURES

Wash and soak 1/2 cup of white colored, big sized sabudana / sago pearls in water twice. Then soak it in enough water for 4 hours or over night. It doubles and becomes to around 1 cup after soaking.   After soaking, drain the excess water completely. Take 1 cup of soaked sago in a mixie jar. Grind to a coarse paste and transfer to a bowl. Add 1 to 2 tsp of water while grinding based on the need. Do not add more.  Add rice flour, salt, finely chopped onion, green chilli, coriander leaves, curry leaves, ginger and grated carrot. Mix well. Check for taste. Vada batter should be thick. It should not be loose, wet and watery. Vada will absorb more oil if the batter is loose. Heat oil to deep fry vada. Grease your hands with oil. Make small balls from the batter and keep aside. Take one ball and press in the palm. Shape like masala vada. Shape all the balls and arrange in a plate. Grease your hands whenever needed. Heat oil to deep fry. Check the oil temperature by dropping a pinch of vada batter. If it rises to the top immediately, oil heat is right. Now drop 3 to 4 vada per batch. Deep fry in medium flame on both the sides till onion turns golden brown. Remove and drain in a tissue paper. This vada remain white in color. So remove it as soon as onion turns golden brown with a nice smell. Enjoy hot crispy vada with tomato sauce.

Note

For variations, you can use grated cabbage instead of onion. Do not add more water to the batter while grinding. Vada absorbs more oil if the batter is watery. Over frying this vada burns the onion. So remove when the onion turns golden brown with a nice smell.

Try this easy, yummy javvarisi vadai and serve with tomato sauce. Kids would love it !

Technorati Tags: Javvarisi vadai,javvarisi vadai recipe,sago vada,sago vadai,sabudana vada without potato,sago vada without potato,sabudana vada without peanut,sago vada without peanut

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Garelu Recipe – Crispy Minapa Garelu Recipe - Vada Recipe in Mixie

Medu vada / urad dal vada i.e Minapa garelu in Telugu is a popular breakfast and teatime snack recipe all over India. As Varalakshmi viratham is fast approaching, I thought of sharing this Andhra style garelu which is a must to do recipe for Varalakshmi pooja prasad/ neivedyam. My neighbors from Andhra taught me how to make this easy, perfectly crispy minapa vada batter in mixie. I also referred my mixie vada recipe and Mrudula’s cookbook Youtube video for more tips and tricks to make crispy, spongy vada just like hotel ones. Basically urad dal vada is prepared by adding onions  But if we are making for festival and pooja, we should prepare vada without onion. In that case, you can make plain vada or with pepper.

In Andhra, people make it plain without any toppings for Varalakshmi pooja. So I have shared the same in pictures. I have also shared an easy method for shaping vada for beginners. Please refer the video for more details.  As we are grinding the vada batter in mixie, there are certain points to remember to make it perfect. I have listed the tips and tricks below. Please go through the points before you start with this recipe. For grinding more quantity, grind the batter using grinder. Mixie works for small quantity. Ok, Lets see how to make medu vada in mixie with step by step pictures and video.

Check out my Vada recipe using grinder, Pepper vada, Cabbage vada, Mixed vegetable vada and Anjaneyar kovil vadai.

TIPS TO MAKE PERFECT, CRISPY MEDU VADA IN MIXIE

1.Refrigerate the dal while soaking. Soak for 3 to 4 hours.
2.Use ice cold water(dal soaked water) for grinding.
3.Do not add salt while grinding dal.
4.Beat the batter after adding rice flour.
5.Batter should be fluffy and smooth.
6.Refrigerate the batter till use.
7.Add salt and toppings (onion, pepper) only before frying vada.
8.Always grease your hands in water for shaping vada.

Minapa Garelu Recipe - Crispy Medu Vada Batter in Mixie

Learn how to make Andhra style minapa garelu recipe / Urad dal vada with step by step pictures.

Cuisine: Andhra

Category: Snacks

Serves: 15 

Prep time: 180 Minutes

Cook time: 5 Minutes

Total time: 185 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml White round urad dal - 1 cup Ice water - as needed ( I used around 1/3 cup + 1 tbsp) Green chilli - 1 Ginger - 1/2 inch piece Rice flour - 1 to 1.5 tsp (Completely optional) To add in vada batter Big onion - 1 (finely chopped) Curry leaves - Few (-do-) Coriander leaves - 2 tbsp (-do-) Cumin seeds / Jeera - 1/2 tsp Pepper corns - 1/2 tsp (optional) Hing / Asafetida - 1/4 tsp Salt - as needed Cooking oil - to deep fry vada

HOW TO MAKE GARELU

1. Wash and soak urad dal in required water for 4 hours in refrigerator.
2. Grind to a coarse paste adding green chilli, ginger, soaked urad dal without adding water.
3. Wipe the sides. Add 1/4 cup ice water. Grind to smooth paste.
4. Add more water gradually to make a fine, smooth paste.
5. Transfer the vada batter to a vessel. Add rice flour if needed and beat the batter well for 5 minutes.
6. Then add the toppings like onion and other ingredients. Add salt, hing. Mix well and shape vada.
7. Heat oil and deep fry vada by cooking both sides. Remove and serve hot with coconut chutney  as side dish !

GARELU RECIPE - STEP BY STEP PICTURES

• Wash and soak urad dal in required water in refrigerator for 4 hours. If not 4 hours, keep the dal inside the refrigerator atleast for an hour. You can also soak the dal without refrigeration and use ice water only for grinding. Ice water helps to prevent mixie jar getting heated.

                        

• In a big mixer jar, take the soaked urad dal by draining all the water completely. Reserve the soaked ice water in a bowl. Add ginger and green chilli. DO NOT ADD SALT. Grind to a coarse paste without adding water. Wipe the sides of jar and grind it well.
       

                 

• Add 1/4 cup of ice water and grind to paste. Wipe the sides and mix well. Add little more water in few tbsp and grind to a smooth buttery paste without any grits. Do not add more water while grinding. Its the most important point to make perfect vada batter.

                        

• Vada batter should be thick. It should form a stiff peak when you drop the batter. It is the right consistency. Transfer the batter to a vessel.

                        

• Add rice flour if necessary and beat the batter for 5 minutes using a whisk. DO NOT USE YOUR HANDS FOR BEATING THE BATTER. Batter may become watery due to the heat of your hands. Vada batter become fluffy and light.

                        

• Take some water in a bowl. Add a small piece of  Vada batter and check if it floats on top of water. If the batter settles down, you should grind it more or beat more.
• Add some water to the mixie jar. Grind to wash the jar. Transfer the washed water to a small bowl and use it for greasing your hands while shaping vada.

• After beating the batter,  add salt, hing, cumin seeds, Pepper corns (optional) and prepare vada if making for pooja. If you are making for breakfast or snack, add  finely chopped onion, curry leaves, coriander leaves, cumin seeds and pepper corns (optional). Add required salt and hing. Mix well and set aside.
• Heat oil to deep fry. Drop a pinch of batter to check the heat of oil. To shape vada, take a dosa flipper and grease it with water. Grease your hands with water and take some batter. Keep it on the dosa flipper. Make a hole in the center. Invert the ladle and drop the vada in hot oil. Shake the dosa flipper slightly for the vada to drop in oil Or dip the ladle slightly in oil so that vada releases to the oil as soon as it starts to cook.
• For method 2 to shape vada : Grease hands with water and take a small portion of batter. Make a hole the center and shape the vada, Drop in hot oil to deep fry.

• Flip and cook both sides in medium flame till bubbles cease. Remove the vada and serve.
• You can enjoy this crispy, hot vada with coconut chutney, sambar or make curd vada and enjoy !


Enjoy !

Note

Do not add salt while grinding the batter. Beat the batter till fluffy after adding rice flour. Deep fry in medium flame for even cooking. Please check the beginning of this post for more tips and tricks.

Try this medu vada recipe easily in mixie and enjoy the festival !

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Chettinad Kalkandu Vadai Recipe - Sweet Medhu Vada | Sweet ulundhu vadai With Video

Kalkandu Vadai (Sugar candy vada) is a Chettinad Special Sweet Medhu Vada Recipe / sweet ulundhu vadai/ Sweet Urad dal vada made especially for Diwali and Thirukarthigai Deepam festivals. Recently we had a 2 days trip to Karaikudi, Chettinad just to explore its food and other specialties. We relished an elaborate, traditional Chettinad lunch at “The Bangala” and had a pleasant stay at “Chidambara Vilas” heritage hotel. In this trip, I got a chance to taste most of the Chettinad special delicacies like Kandarappam, Vellai paniyaram with kara chutney, Thalicha idiyappam, Kosumalli, Kondakadalai Mandi, Getti kuzhambu, Paruppu urundai kulambu, More kulambu, Milagu kulambu, Payasam, some poriyal, pachadi and kootu varieties. 

We bought all the Chettinad specialty snacks from Soundaram Aachi stores. I also bought a kg of white raw rice / Maavu arisi and murukku press near Koppudai amman temple street for making Chettinad thenkuzhal by enquiring the staffs in Soundaram aachi kadai. I visited the antique stores to buy some props for blog but I din’t buy anything as I found them too costly and not worthy for its price. Finally I bought 2 Chettinad Cotton sarees as well. Totally it was a memorable trip to cherish for years. Soon I will try to make a separate post about our trip in detail with all the pictures. 

After this trip, I got tempted to try some Chettinad recipes in my kitchen and share with my readers. So I bought “100 Chettinad recipes cookbook “ and started trying them one by one. Last week Sendhil’s friends visited us. Luckily I came to know that they are from Chettinad. I became very happy and passed this book to her to know the authenticity of the recipes given in the book. 

Thanks a lot Mrs. Inba Venkatesh. She explained each and every recipe along with few corrections. She told me to try this Kalkandu vada as its one of the most special snacks recipe of Chettinad. So I tried this recipe referring the cookbook and few Youtube videos. Even though its my first attempt, it came out really well. I am very happy with the result. It tasted crispy outside and very soft inside. Its so easy to make too. Lets see how to make Chettinad special Kalkandu vadai with step by step pictures.

Check out my other Chettinad recipes in this LINK.

Kalkandu Vadai Recipe - Sweet Medhu Vada

Kalkandu vadai - Sweet medhu vada made with urad dal and sugar candy.

Cuisine: South Indian

Category: Sweet

Serves: 6

Prep time: 60 Minutes

Cook time: 10 Minutes

Total time: 70 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml White round Urad dal - 1/2 cup Raw rice - 1 tbsp Sugar candy / Kalkandu - 1/3 cup ( I used diamond kalkandu) Salt - A pinch Cooking oil - to deep fry vada

HOW TO MAKE KALKANDU VADAI - METHOD

1. Wash and soak urad dal and rice in a bowl adding water for one hour.
2. In a mixie jar, grind sugar candy to smooth powder. 
3. To this powder, add the soaked dal +rice by draining the water completely.
4. Grind to a smooth paste without adding water.
5. Add salt to the batter, mix well and keep aside.
6. Heat oil and make vada. Deep fry both sides till golden.
7. Remove and enjoy hot !

METHOD - STEP BY STEP PICTURES

Wash and soak urad dal and raw rice in a bowl adding enough water. Soak for one hour.  In a big mixie jar, powder the sugar candy/ kakandu smoothly. Alternatively you can use sugar instead of sugar candy. Take the soaked dal+rice and drain the water completely. Add the soaked dal+ rice to mixie jar. Grind to a smooth paste without adding water. Powdered kalkandu helps to grind the dal smooth without water.  So do not add water, just wipe the sides of mixie jar and grind continously to make a smooth batter.  Transfer the batter to a bowl, add salt just before making vada. Mix well with a spoon to prevent batter becoming watery.Keep aside. Add 1/2 cup of water to the mixie jar and grind it to wash the jar. Transfer to another bowl and use this water for dipping your hands while shaping the vada. If you fry the vada later, you can refrigerate the batter till use.  Heat oil in a kadai and when it gets heated , drop a pinch of batter to check the heat of oil. If the batter rises to the top immediately, oil temperature is correct. Now lower the flame to medium and drop the vada.  Dip your fingers in water and take a small portion of batter from one corner of the bowl. Make a ball, flatten it slightly and make a hole in the center. Turn your hand upside down. Drop the vada in oil by slightly tilting your fingers. Make 2 to 3 vada per batch. Cook in medium flame by flipping it whenever needed. Cook till golden brown on both the sides.  Do not cook these vada in high flame because vada turns black quickly because of sugar candy. So cook patiently in low to medium flame. Remove the vada in a tisue paper and serve hot. You can refrigerate the remaining batter for 2 days and make vada at your will. Enjoy ! This vada stays good for 2 to 3 days.

Note

If you don't have sugar candy, you can use sugar. Never use water for grinding the batter. Cook in low to medium flame patiently. If the vada absorbs more oil, add 1 to 2 tsp of rice flour to the batter. Do not add salt while grinding the batter. It makes the batter watery.

Try this easy, yummy, sweet urad dal vada / Kalkandu and enjoy !

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Vazhaipoo Kola Urundai Recipe – Banana Flower Recipes

Recent days I have been exploring varieties of vazhaipoo recipes ( Plantain flower/Banana flower in English) in my kitchen. Most of the South Indians especially Tamil people make Vazhaipoo vadai and Vazhaipoo paruppu usili using this vegetable and it would be their favorites as well. Me too not an exception. But apart from these usual recipes, I wanted to try some interesting and unique recipes with vazhaipoo. As a result of which I have tried and posted Vazhaipoo Kuzhambu / Banana flower gravy and Vazhaipoo dosa recipes in my blog. Here comes yet another yummy, kids friendly snack with banana flower. 

Yes, Its Vazhaipoo Kola urundai i.e Spicy fried plantain balls. I found this recipe in Nalini’s blog and I have tried it thrice so far. Once I made these balls for preparing Vazhaipoo kola Urundai kuzhambu ( Will post the recipe soon) for our lunch and made the same twice for my daughter’s evening teatime snack. 

This vazhaipoo kola urundai is sure a welcome change from vazhaipoo vadai. It can be made instantly without soaking dals. But it tastes crispy and the best only when hot. My daughter Raksha likes to relish these balls with her favorite tomato ketchup. Friends, do try this healthy snack with banana flower for your kids when they come back from school. I am sure they will love it a lot. 

Ok, Now lets check how to make Vazhaipoo kola urundai with step by step photos !

Vazhaipoo Kola Urundai recipe

Spicy fried plantain balls/ Banana flower balls - Vazhaipoo kola urundai - Instant version

Cuisine: Indian

Category: Snacks

Serves: 15

Prep time: 15 Minutes

Cook time: 5 Minutes

Total time: 20 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Vazhaipoo/ Banana flower - 1/2 no ( 40 - 50 florets) Grated coconut – 1/4 cup Big onion – 1/2 no Red chilli powder - 1 tsp Fennel seeds/ Soambu - 1 tsp Ginger & Garlic paste - 1 tsp Curry leaves – 1 sprig Fried Gram Dal/ Pottukadalai - 1/2 cup Salt - as needed Rice flour - 1 tbsp Water - 1 tbsp ( only if needed) Cooking oil - to deep fry

METHOD

Remove the florets from the banana flower and set aside. Remove the Kalan(black colored stamen) from the florets and soak the florets in water or buttermilk till use. Pressure cook the banana flower adding little water in high flame for one whistle. Drain the excess water, squeeze it and remove from the cooker.Grind them in batches in a dry mixie jar. You should wipe the sides of jar every time for proper grinding. (I din’t cook the banana flower. I ground them directly as raw florets) Once the florets are coarsely ground, add the red chilli powder, grated coconut, fennel seeds, salt, g&g paste and big onion. Grind everything nicely to a smooth paste. Add 1 tbsp of water if necessary while grinding.  In another mixie jar, powder the fried gram dal and set aside. Take the ground batter in a wide plate.Add the powdered fried gram dal and rice flour. Mix well without adding water. Fried gram flour and rice flour absorbs the moisture content in the banana flower mixture and becomes dry. Make small balls out of the dough and arrange it. Heat oil in a kadai and when it gets heated ,drop a pinch of dough. If it comes up immediately, heat of the oil is perfect. Now put the balls ( 3-4 at a time) and deep fry in medium flame for few minutes. Keep turning both the sides for even cooking. Remove when the balls turn golden brown in color. Serve them hot to enjoy its best taste. serve with tomato ketchup. ( you can prepare the dough in advance, refrigerate it and make balls whenever needed) Enjoy your teatime!

Note

Add more chilli powder based on your taste. Check for salt & spice and adjust them while mixing the dough. Try to grind the vazhaipoo mixture to a smooth paste without adding water. At worst case, you can add 1-2 tbsp. If the dough is sticky and too wet, add more fried gram dal flour and little rice flour to adjust the consistency.

Try this snack with banana flower for a change and enjoy !

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Thayir Vadai Recipe – South Indian Dahi Vada / Curd Vada

 

I am a big big fan of Tamil nadu style thayir vadai. I love this South Indian style dahi vada more than sambar vadai & rasa vadai. My FIL used to buy thayir vadai/Curd vada ( Perugu vada in Telugu) from hotel Saravana bhavan and Guptha sweets whenever we visit Salem. Vada tastes soft and spongy soaked up in curd with a nice flavor. On Tamil new year day, I made no onion urad dal Vada/Ulundhu vadai for Pooja. Then I prepared this Thairu vadai using the leftover vada. It came out very well. I served it by garnishing with grated carrot & kara boondhi just like the way served in restaurants. We loved it very much. Long back I have shared my daughter’s favorite North Indian Dahi vada recipe. And now I am happy to share my most favorite South Indian dahi vada which is our thayir vadai recipe with you all. Try it during this Summer Vacation and enjoy with your family. Lets see how to make South Indian Thayir vadai/Curd Vada Recipe.

Thayir Vadai Recipe - Curd Vada

Thayir Vadai - South Indian Dahi vada/ Curd Vada Recipe

Cuisine: South Indian

Category: Snacks

Serves: Serves 5

Prep time: 30 Minutes

Cook time: 20 Minutes

Total time: 50 Minutes

INGREDIENTS

For making vada White round Urad dal - 1/2 cup Green chillies - 2nos Ginger - 1 inch piece Curry leaves - few Asafetida/Hing - 2 pinches Salt & water - as needed For Curd Vada Fresh thick curd - 1 cup Water - 2 tbsp Salt - as needed To temper Cooking oil - 2 tsp Mustard seeds - 1/2 tsp Urad dal - 1/2 tsp Cumin seeds/Jeera – 1/4 tsp Curry leaves - few Cashew nuts - few Hing - a pinch To garnish Grated carrot - 2-3 tbsp Finely chopped coriander leaves - 2 tbsp Kara boondhi - as needed

METHOD

Check out my Medhu vada recipe using MIXIE

Wash and soak the urad dal for an hour or two. Drain the excess water completely. In a big mixie jar, grind green chillies, ginger and hing without adding water. Add the drained urad dal and grind it without water. It would grind coarsely.Wipe the sides of mixie jar. Now add 2 tbsp of water.Grind again. Add water in only a tsp or tbsp at regular intervals and grind a smooth & soft batter. Batter should not be watery or too thick. It should be airy & weightless. So add less water and grind the batter patiently. You can use ice cold water too. Do not add salt while grinding the batter. Remove the batter and check its consistency. For this,drop a pinch of batter in a bowl of water. If it floats on top, batter is just right. Remove the creamy batter in a bowl. Beat it well using your hands or an egg beater to make the batter airy( Updated tip from Sujata).Add finely chopped curry leaves, Pepper powder if you wish and required salt if you are going to make vada immediately. Else keep the batter in the refrigerator till use without adding salt. Heat oil to deep fry and check its temperature by dropping a pinch of batter. If it rises immediately, oil temperature is right. Simmer the flame and drop the vada into the oil.Fry in batches,3-4 at a time in medium flame. Remove in a tissue once it turns golden on both the sides. Make 5 vada and keep it ready. Check out my Medhu vada recipe using MIXIE for more details ! Take 1 cup of thick curd in a wide bowl. Add 2 tbsp of water or little more and whisk it. Add salt and check for taste.Make sure curd is not too thick or too watery. Now boil water in a wide bowl till it starts to bubble. Drop the vada in the water. Let it be inside hot water for just a minute. Then remove the vada and put it in the curd mixture. Let the vada soak in curd mixture for 30 minutes to 4 hours. Make sure vada is well immersed in curd mixture.Temper mustard seeds, urad dal, hing, curry leaves, cashews and add to the curd. You can also add a finely chopped green chilli and add while tempering. Just before serving, add finely chopped coriander leaves, grated carrot and Kara boondhi. Serve immediately and enjoy !! Yummy Tamil nadu style thayir vadai is ready !! Enjoy !

Note

Grinding vada batter properly is more important. If the vada turns out hard, it won’t absorb the curd mixture properly. In that case, you can dip the vada in hot water for 30 minutes before putting in curd mixture. For variations, you can grind green chillies+ginger to a paste and mix with curd instead of grinding with urad dal. But add less green chillies ( 1 or 2) because curd mixture will become too spicy. Dipping in hot water helps the vada to become soft and absorb the curd mixture. If the curd is too thick, vada won't absorb it.So add little water & whisk it & dilute before you drop the vada. Don’t worry even if the vada is too cold or at room temperature. Dipping in hot water makes it warm and helps to absorb the curd.So you can make thayir vadai with leftover vadai easily as I did. Do not forget to garnish with coriander leaves, grated carrot and kara boondhi.

Enjoy this yummy, creamy, spongy, juicy thayir vadai !! Tastes absolutely yum !!

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Corn Vada Recipe - Sweet Corn Fritters

Whenever I buy corn ( Cholam in Tamil, Makai in Hindi) from the market, I make either corn cheese balls or cup corn for Raksha . This time, I tried Corn vada/corn fritters for a change. I browsed for the recipe and found Andhra style Corn vada ( Known as Mokkajonna Garelu/Vadalu in Telugu) & corn fritters recipe with mild variations in method & ingredients. I just combined both the recipes and made this South Indian sweet corn vada. It came out really well with crispy exterior and soft interior. Raksha and Sendhil loved it very much. Its a kids friendly tea time snack recipe.Ugadi festival is nearing. If you have plans to make any vada recipe, do try this one for a change.Your kids at home during this summer vacation would ask for more and more.But remember, to enjoy its best taste, you should serve and eat it hot.Ok,Lets see how to make this yummy, crispy sweet corn vada recipe !
Do check out my Masala Vada, Mixed Vegetable Vada, Cabbage Vada, Sabudana Vada and Urad dal vada recipes.

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Sabudana Vada With Chutney Recipe / Javvarisi Vadai / Sago Vada

 Sabudana vada with peanut chutney is one of the most popular vrat / fasting dish in North India. 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 crispy Sago vada/Sabudana vada for vrat and teatime snacks.

Cuisine: North Indian

Category: Sweet

Serves: 4

Prep time: 10 Minutes

Cook time: 15 Minutes

Total time: 25 Minutes

INGREDIENTS

1 cup = 240ml 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 Peanut chutney for sabudana vada Fresh curd – 1/4 cup Roasted 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

 HOW TO MAKE SABUDANA VADA - 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 FOR SABUADANA VADA 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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