My husband loves vadas of all types. Since I had never tried my hand at Sabudana before I thought I should give this recipe a try. The recipe is very simple & anything that doesnt require too much prior planning & hardwork is fine with me 🙂
I will call this particular version of the Sabudana Vada as a cutlet cuz the texture inside the vada was a lot like a cutlet – soft & mushy & a little chewy because of the sabudanas which need to be soaked in water. I will be trying out another version which I believe is more crispy & crunchy which will be a ‘Vada’ in the true sense.
Ingredients
- 1/2 cup sago sabudana
- 2 potatoes (250gms)
- 1 medium medium onion finely chopped
- 2 tablespoons coriander leaves finely chopped
- 2 green chillies finely chopped
- salt to taste
- 1/2 cup breadcrumbs
- Oil for deep frying
Instructions
- Soak the sago in sufficient water for at least 1/2 hour, then drain well & keep aside.
- Boil & peel the potato & mash well. Remember not to let the potato linger in the pressure cooker/pan for too long after its cooked – it will turn out soggy
- Mix all the ingredients well – sago, potato, onion, green chillies, coriander and salt. Tip: Mix the onions only if you intend to fry & serve the cutlets immediately. If you leave the mixture for too long, the onions will let out water & the mixture will turn soggy.
- Take about 3-4 tbsps of mixture into your palm & shape into round balls and flatten them with your palm. Roll the cutlets in the breadcrumbs
- Heat oil in a heavy bottomed kada/wok & deep fry the cutlets 2-3 at a time till golden in colour
- Serve hot with tomato ketchup
Disclaimer
The nutritional values are only indicative.
Tried this recipe?Please leave a comment & rate the recipe below or share a photo on Instagram and tag me @ruchikrandhap
I didn't know we could make cutlets from sago. All I have eaten is sago vorn..:D
Me neither May 🙂 Here in Mumbai people eat all versions of the sago during their religious fasts…sabudana upma, khichdi, vada 🙂
Can rawa be used instead of breadcrumbs?
Hi Neetha,
Yes you can use but it may take longer to fry…