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Sabudana Wada

Sabudana Wada is popular fasting food.

Each lunar month of the Hindu calendar has two Chaturthi Tithis. The one that falls after Purnimasi or full moon during Krishna Paksha is known as Sankashti Chaturthi or Sankathara Chaturthi, and the one that falls after Amavasya or new moon day during Shukla Paksha is known as Vinayaka Chaturthi. There are 12 Sankashti Chaturthi fasts in the year. Mainly observed in Western and Southern India especially in Maharashtra.

Today marks this auspicious day, celebrated to worship Lord Ganesha. This tithi, known as Krishnapingala Sankashti Chaturthi, falls on the full moon day of Ashadha month of the Hindu calendar.  It is believed that observing this fast reduces problems in one’s life as Lord Ganesha symbolizes the removal of all obstacles and he is supreme lord of intelligence. Before moonlight the Ganapati Atharvasheersha is recited to appease and seek the blessings of Lord Ganesha.

The staple Indian diet on this day comprises of peanuts, potatoes, and sabudana, so i decided to make sabudana wada. We can make Sabudana wada, sabudana khichri, sabudana kheer etc. with Sabudana or Sago.
It’s a good snack option also and tastes best with curd/ dahi and mungfali chutney.

Sabudana Wada

Ingredients for Sabudana Wada

  • 1 cup sabudana/ sago
  • 3 to 4 medium potatoes/aloo (boiled)
  • ½ cup peanuts/mungphali coarsely ground in the mixer after roasting
  • 1 tbsp cumin seeds/jeera (optional)
  • 1-2 green chilies finely chopped
  • 1 tsp finely chopped ginger/adrak
  • 1 tbsp lime juice (optional)
  • few chopped coriander leaves/dhania (optional)
  • sendha namak/ rock salt
  • ghee/ oil for frying

INSTRUCTIONS to make Sabudana Wada

  • First of all, soak the sabudana say 2 cups for at least 5 hours or best is overnight so it becomes soft till morning.
  • Drain excess water if there, probably the water is all soaked up by sabudana.
  • Now take a plate and mash the boiled potatoes and add them with sabudana.
  • Add salt, ginger, chilies, lemon juice, coriander leaves, and groundnut powder to sabudana and potato and mix them properly. Maharashtrians love a say 1 tsp sugar also in it but it’s optional to your taste.
  • Now take a big spoonful of this mixture on your palm and roll them like a tikki
  • Similarly deep fry all the Sabudana wada’s one by one till they turn golden brown in a properly heated oil.

For a healthier version will recommend the use of air fryer and if you are confused on which air-fryer to use just click on this link and you will get your solution. Best Air-Fryers in town.

Havells Profile Plus 4L Air Fryer

few important points for sabudana wada recipe:

  • Also known as Sabudana or Sago or even Tapioca pearls.
  • It should not be hard before cooking, needs proper soaking. Once you buy sabudana do check a spoonful for an hour as sometimes sago is so hard it doesn’t soften, so it differs from quality to quality of the sabudana crop.
  • Maybe If by any chance your vada’s are not taking proper shape and are splitting then add 3 tbsp of kuttu atta/ buckwheat and try again as this atta helps in binding the sabudana mixture.

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