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Let’s make Mahashivratra special sabudana vada today. This vada turns out nice and crunchy outside and soft inside. It turns out light, fluffy and soft. Also let’s make upwas koshimbir too along with it. This vada turns out nice, crispy and crunchy too!! I will share many tips to make perfect sabudana vada and also to soak the sabudana. We already have seen quite a few upwas special recipes. This is yet another delicious addition to the list. You can try this recipe at home and drop a comment for me. Do not forget to like, share and subscribe.
Ingredients:
Sabudana Vada
• 2 cups Sabudana
• 7~8 chopped Green chilies
• 1” Ginger
• 2 medium size boiled and peeled Potatoes
• 1 cup roasted Peanut powder
• 1 tsp Cumin seeds
• Finely chopped Coriander leaves
• Salt to taste
• A little Water
• Oil for frying
Koshimbir
• 1 cup Curd
• 1/2 tsp Ginger-Green chili paste
• 1 tsp Sugar
• Salt to taste
• 2 peeled and grated Cucumbers
• Roasted Peanut powder
• Finely chopped Coriander leaves
Method:
• Wash sabudana really good 3-4 times and soak it in enough water for at least 6-8 hours or
preferably overnight.
• Blend green chilies and ginger together into coarse paste in mixer and thecha is ready.
• Take the sabudana into a bowl and mash the boiled potatoes into it.
• You can grate the potatoes if you want.
• Add roasted peanut powder, the blended thecha, cumin seeds, coriander leaves, salt and water
and mix everything well together. Knead it into dough.
• You can decide the quantity of roasted peanut powder and thecha according to your taste.
• Also if you don’t have coriander leaves for fasting then skip it.
• Dip your palm in water and roll out vada from the dough. Make it smooth and even.
• Heat up oil on medium to high heat in a pan and drop vade into it.
• Fry vade until they get nice golden color from both sides on medium to high heat.
• When lower side begins to get nice golden color flip the vada over and fry well from other side too.
• When the vada is fried well from both sides, take it out, drain excess oil and transfer it into a dish.
Sabudana vada is ready.
• Serve it with upwas chutney and koshimbir or you can have it as it is.
• You can make around 20 vade from the proportion we used.
Koshimbir
• Mix curd, ginger-green chili paste, sugar and salt and beat the mixture really good.
• Add cucumber, roasted peanut powder and coriander leaves and mix everything well together.
Koshimbir is ready.
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