upvas sabudana vada recipe | Maharashtrian style sabudana vada | Gujarati farali sabudana vada | sabudana vada for navratri
by Tarla Dalal

upvas sabudana vada recipe | Maharashtrian style sabudana vada | Gujarati farali sabudana vada | sabudana vada for navratri | with with 39 amazing images.

upvas sabudana vada recipe | Maharashtrian style sabudana vada | Gujarati farali sabudana vada | sabudana vada for navratri is an all time favourite vrat recipe. Learn how to make Maharashtrian style sabudana vada.

To make upvas sabudana vada, combine all the remaining ingredients in a bowl and mix well. Divide the mixture into 12 equal portions and shape each portion into a 50 mm. (2”) diameter flat round. Keep aside. Heat the oil in a kadhai and deep-fry the wadas on a medium flame till they turn brown in colour from both the sides. Drain on absorbent paper. Serve hot with fresh sweet curd.

A very famous faraal food from the maharashtrian repertoire, the Maharashtrian style sabudana vada can either be relished as a quick snack or as a whole meal along with curd!

Sabudana vada for Navratri is a signature dish for not only during Navratri, but during most festivals when people fast. It is also a memorable experience as it is enjoyed by many during the monsoon. You can also try other sabudana recipe like sabudana khichdi.

The potatoes and peanuts both act as binding agents, while also lending the crispy texture to these Gujarati farali sabudana vada. We have not used coriander to make these vadas, as many of us do not consider it in the list of upvas foods. However, if you eat, you can add it.

Tips for upvas sabudana vada. 1. Using coarsely crushed peanuts is very important to get the perfect crispiness of these vadas. 2. While frying the vadas, ensure that the oil is hot and also keep the flame medium so they don’t burn. 3. If you wish you can shape the vadas and refrigerate for a few hours, but deep fry them only before serving.

Enjoy upvas sabudana vada recipe | Maharashtrian style sabudana vada | Gujarati farali sabudana vada | sabudana vada for navratri | with step by step photos.

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Sabudana Vada ( Faraal Recipe) recipe - How to make Sabudana Vada ( Faraal Recipe)

For Sabudana Vada
1 1/2 cups soaked sago (sabudana) , refer handy tip
1 1/4 cups boiled , peeled and mashed potatoes
1/2 cup roasted and coarsely crushed peanuts
2 tsp green chilli paste
1 tsp lemon juice
2 tsp sugar
salt to taste
oil for deep-frying

For Serving
1 cup fresh curd (dahi) , mixed with 3 tbsp powdered sugar

Method
For sabudana vada

To make sabudana vada, combine all the remaining ingredients in a bowl and mix well.
Divide the mixture into 12 equal portions and shape each portion into a 50 mm. (2”) diameter flat round. Keep aside.
Heat the oil in a kadhai and deep-fry the wadas on a medium flame till they turn brown in colour from both the sides. Drain on absorbent paper.
Serve the sabudana vada hot with fresh sweet curd.

Handy tip:

For 1 ½ cups of soaked sago, wash ½ cup of raw sago, drain and then soak them in ¾ cup of water for 4 to 5 hours, or till they swell and turn soft.

Nutrient values (Abbrv) per vada

Energy	126 cal
Protein	1.7 g
Carbohydrates	12.8 g
Fiber	0.8 g
Fat	7.8 g
Cholesterol	0 mg
Sodium	2.2 mg

Click here to view calories for Sabudana Vada ( Faraal Recipe)

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How to soak sabudana?

This is what sabudana looks like. Take ½ cup of raw sago (sabudana).
Put sabudana in a glass bowl of water and wash it with your hands. Not much dirt will come out.
Drain.
Then soak them in ¾ cup of water for 4 to 5 hours, or till they swell and turn soft.

Cover with a lid.
This is how sago looks after soaking. The sago has doubled in size and is soft.
Your sago must be well soaked. Test it by pressing between your fingers and they should get mashed. See image below. If its hard in the centre then you have not soaked it correctly. Hardness in sabudana will make your vada burst open while frying.

How to roast and crush peanuts?

This is what peanuts look like. They are used extensively in fasting, faral recipes by Maharashtrians.
Roasting enhances the flavour of the peanuts. Hence, to roast add few peanuts to a hot pan.

Stir it frequently on a low to medium flame. NOTE : don't roast on a high flame as this will burn the peanuts and give it a bad taste.
Roast on low to medium flame till light brown and allow it to cool. Take care that it does not burn.
To crush them, shell them first. At times we remove only some of the skin and put in a mortar.
Crush them using a pestle to a coarse texture. You can also put them in a blender and pulse once only. Remember we want a coarse powder.
Store crushed peanuts in a jar to be used when required. Since i am making sabudana vada tomorrow, i prepared the crushed peanuts a day earlier.

How to make mashed potatoes?

How to make mashed potatoes? This is what potatoes look like.
First wash the potatoes.
Place potatoes in a flat dish in a pressure cooker covered with water.
Pressure cook for 2 to 3 whistles.
This is what the potatoes look like.

Cool and peel the potatoes with your fingers.
Mash them using a potato masher or heavy fork. Ensure that there are no lumps to get desired smoothness.

Making sabudana vada

To make upvas sabudana vada recipe | Maharashtrian style sabudana vada | Gujarati farali sabudana vada | sabudana vada for navratri | in a deep glass bowl put 1 1/2 cups soaked sago (sabudana). See above on detailed method of how to soak sago (sabudana).
Add 1 1/4 cups boiled , peeled and mashed potatoes. See above on detailed method of how to boil, peel and mash potatoes.
Add 1/2 cup roasted and coarsely crushed peanuts. See above on detailed method of how to roast and crush peanuts.

Add 2 tsp green chilli paste.
Add 1 tsp lemon juice.
Add 2 tsp sugar.
Add salt to taste.
Mix well.

Divide the mixture into 8 equal portions. Shape each portion into a 50 mm. (2”) diameter flat round by pressing between your palms. You will find that parts of the sabudana mixture will stick to your hands so you can remove that by scrapping it off the edge of the glass mixing bowl. Or you can grease your palms with oil and then shape the vada. Keep aside.

Frying the sabudana vada

To fry the upvas sabudana vada recipe | Maharashtrian style sabudana vada | Gujarati farali sabudana vada | sabudana vada for navratri | heat the oil in a kadhai.
Before dropping the sabudana vadas, check the temperature of the oil by dropping a small portion of the sabudana mixture. If it comes up quickly, the oil is too hot and this would brown the sabudana vada quickly and they would still be raw from inside. The vada mixture will initially sink to the bottom of the vessel and then let it cook. Nudge it and then it will surface. If the vada breaks apart that means you have added less potatoes.
Slide 3-4 sabudana vadas carefully. The number of vadas will depend upon the size of your kadhai and vadas. Let the vadas fry on one side and don't keep flipping them around as they can disentegrate.
Let the bottom side of the vada fry for some time. Don't rush in flipping over.

We can see the upvas sabudana vada recipe | Maharashtrian style sabudana vada | is starting to get golden brown and you know that it's ready flip over and cook the other side. You may need to flip a few times to get the golden brown colour.
See the texture of the fried upvas sabudana vada recipe | Maharashtrian style sabudana vada | Gujarati farali sabudana vada | sabudana vada for navratri
Serve upvas sabudana vada recipe | Maharashtrian style sabudana vada | Gujarati farali sabudana vada | sabudana vada for navratri | hot with fresh curds and green chutney.