Sabudana Vada / Sago vada / crispy sago patties / Tapioca patties

Sabudana vada is a famous traditional deep fried snack from Maharashtra. It is delicious  snack served with spicy coriander chutney, very easy to prepare and can be served as breakfast as well as evening tea snack.It is a best option to have in Navratri and during other fasts, sabudana has cooling property, very healthy and easy to digest.

Ingredients


Sabudana / Tapioca pearls 120 gms
potatoes  4 medium
peanuts 2-3 tbsp
jeera 1/2 tsp
green chillies 2-3
fresh coriander
lemon juice 1 tsp
oil for frying vadas



Method


Wash sabudana, soak it in little water  for overnight or atleast 4 hours
Boil potatoes , peel it and mash it properly.
Dry roast peanuts in a pan, remove the skin of peanuts and grind it coarsely.

Now in a bowl add potatoes,sabudana and roasted peanuts, add jeera, finely chopped green chillies, salt, lemon juice and finely chopped green coriander, mix it very well knead light to form a soft dough.

Grease your palm with little oil and take some portion of the mixture, roll them into balls and press slightly to make vada.

Now heat oil in a pan or kadai to deep fry vada, when oil is heated put 2- 3 vada at a time fry it low medium flame,till they become golden brown from both sides, drain sabudana vada on a kitchen towel to remove excess oil.

Now sabudana vada is ready to serve, serve it hot with spicy coriander chutney.

Note- When you use soaked sabudana for vada check that it should be soft and try to use large pearls for this recipe.
Oil should not be very hot. If it is very hot sabudana vada will burn from outside and remain uncooked from inside,so before frying vadas check heat of oil by puting little portion of mixture.

Sabudana Kheer / Sago Kheer /Tapioca Pudding recipe ( Navratri special )

Sabudana kheer is a delicious sweet recipe.It is very easy to make. This kheer typically eaten during Navratri and other fast days, but one does not be on fast to enjoy this delicious kheer. I make this Kheer on regular basis and serve it chilled after dinner to my family. sabudana has cooling property and very healthy and easy to digest.


Ingredients

sabudana 1/2 cup
milk  1 1/2 litre
sugar 5 to 6 tbsp or to your taste
green cardamom powder 1/4 tsp
almonds 1 tbsp sliced
7-8 cashewnuts sliced
dry coconut grated 2 tbsp
dry coconut sliced 1 tbsp
resins 10 -12
chironji 1 tsp
few string of saffron
khoya /mava 50 gms optional
little ghee to fry dry fruits 1 tsp

Method

Wash sabudana and soak in water for 15 minutes.
In a pan take little ghee and fry cashewnut, almonds, resins, and coconut slices on low flame and keep aside.

Take a heavy bottom pan boil milk in this when milk starts getting  boil add sabudana then low the flame of gas and let it boil, stir frequently because milk can burn from the bottom.

Boil the milk until it gets little thick consistency and sabudana get soft and become translucent, now add sugar, add green cardamom powder, grated coconut, khoya and all fried dry fruits ( save little for garnish ) almonds, cashewnuts, resins,coconut slices chironji and add saffron strings.

Now let it boil for 10 minutes more, then kheer is ready (check the sweetness of kheer ).
Transfer the kheer in a serving bowl. refrigerate it for 2 hours before serving.

Note- sabudana kheer  becomes thick when its cool down so kheer consistency should not be very thick if needed then add more milk while cooking.

garnish with dry fruits and serve chilled