Sabudana Vada Stuffed with Coconut Chutney, Vrat, Upvas

by Tarla Dalal

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sabudana vada stuffed with coconut chutney recipe | stuffed sabudana vada | chutney stuffed sabudana vada for vrat | with 40 amazing images.

Sabudana Vada is one of the most traditional and all-time favourite fasting foods. Learn how to make sabudana vada stuffed with coconut chutney recipe | stuffed sabudana vada | chutney stuffed sabudana vada for vrat |

These unique stuffed sabudana vadas are made with a filling of coconut chutney, boiled potatoes, crushed peanuts, and soaked sabudana. This unique combination of ingredients gives the vadas a unique texture and pleasing flavor.

We have innovated the traditional sabudana vada recipe by stuffing it with a delicious coconut chutney. The chutney should be thick enough to be easily stuffed into the vada mixture.

This flavourful sabudana vada stuffed with coconut chutney is a delightful treat with a unique flavor and texture. The coriander and green chilies add a bright and refreshing zest.

pro tips to make sabudana vada: 1. You can skip adding coriander if you don’t have it while fasting. 2. For a richer flavor, you can add 1 tablespoon of ghee to the sabudana mixture. 3. Be careful not to overfill the vadas and seal them properly as they may break when frying.

Enjoy sabudana vada stuffed with coconut chutney recipe | stuffed sabudana vada | chutney stuffed sabudana vada for vrat | with detailed step by step photos.

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Sabudana Vada Stuffed with Coconut Chutney, Vrat, Upvas recipe - How to make Sabudana Vada Stuffed with Coconut Chutney, Vrat, Upvas

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Preparation Time: 20 mins Cooking Time: 20 mins Total Time: 40 mins 12Makes 12 vadas
Show me for vadas

Ingredients

For Sabudana Vada Stuffed With Coconut Chutney
1/2 cup sago (sabudana)
1 1/2 cups boiled and mashed potatoes
1 tbsp finely chopped green chillies
1/2 cup roasted and coarsely crushed peanuts
1/4 cup finely chopped coriander (dhania) , optional
2 tsp lemon juice
2 tsp sugar
1 tsp crushed cumin seeds (jeera)
rock salt (sendha namak) to taste
oil for deep-frying

To Be Blended Into A Thick Dry Coconut Chutney
1/2 cup grated coconut
2 tbsp chopped coriander (dhania) , optional
2 tbsp raw peanuts
1 tsp lemon juice
1 tsp sugar
1 tsp roughly chopped green chillies
rock salt (sendha namak) to taste
1 tbsp water

For Serving
peanut curd chutney

Method

For sabudana vada stuffed with coconut chutney

To make sabudana vada stuffed with coconut chutney, soak the sabudana in a deep bowl with enough water overnight. Drain well.
Combine all the ingredients in a deep bowl and mix well.
Divide the sabudana-potato mixture and the coconut chutney into 12 equal portions and keep aside.
Flatten a portion of the sabudana-potato mixture into a 75 mm. (3") diameter circle and place a portion of the coconut chutney in the centre.
Bring together the edges in the centre to seal the stuffing and shape it into a round ball and then lightly flatten it. Keep aside.
Repeat steps 4 and 5 to make 11 more stuffed sabudana vadas.
Heat the oil in a deep non-stick pan and deep-fry a few at a time, on a medium flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper.
Serve the sabudana vada stuffed with coconut chutney immediately with peanut curd chutney.

Sabudana Vada Stuffed with Coconut Chutney Video by Tarla Dalal

Sabudana Vada Stuffed with Coconut Chutney, Vrat, Upvas recipe with step by step photos

like stuffed sabudana vada recipe

sabudana vada stuffed with coconut chutney recipe | stuffed sabudana vada | chutney stuffed sabudana vada for vrat | then do try other vrat recipes also:
- upvas masala dosa recipe | instant farali dosa | vrat ka sama dosa |
- sama pulao for vrat or upvas recipe | sama ke chawal ka pulao | vrat ke chawal ka pulao | sama rice khichdi farali recipe |

what is stuffed sabudana vada made of?

See the below image of list of ingredients for making stuffed sabudana vada.

how to make coconut chutney

In a mixer jar, add 1/2 cup grated coconut.
Add 2 tbsp chopped coriander (dhania).
Add 2 tbsp raw peanuts.

Add 1 tsp lemon juice.
Add 1 tsp sugar.
Add 1 tsp roughly chopped green chillies.
Add rock salt (sendha namak) to taste.
Add 1 tbsp water.

Blend into a thick dry coconut mixture.
Remove in a plate.
Divide the mixture into 12 portions. Keep aside.

how to make sabudana mixture

In a deep bowl, add 1/2 cup sago (sabudana).
Add enough water.

Soak for overnight.
Drain well.
Transfer it into a deep bowl.
Add 1½ cups boiled and mashed potatoes.
Add 1 tbsp finely chopped green chillies.

Add 1/2 cup roasted and coarsely crushed peanuts.
Add 1/4 cup finely chopped coriander (dhania)
Add 2 tsp lemon juice.
Add 2 tsp sugar.
Add 1 tsp crushed cumin seeds (jeera).

Add rock salt (sendha namak) to taste.
Mix it really well using hands.
Divide into 12 portions.

how to make sabudana vada

Place a portion of the dough.
Flatten a portion of the sabudana-potato mixture into a 75 mm. (3") diameter circle.

Place a portion of the coconut chutney in the centre.
Bring together the edges in the centre to seal the stuffing and shape it into a round ball.
Now lightly flatten it. Keep aside.
Repeat steps 4 and 5 to make 11 more stuffed sabudana vadas.
Heat the oil in a deep non-stick pan.

Deep-fry a few at a time, on a medium flame till they turn golden brown in colour from all the sides.
Drain on an absorbent paper.
Serve stuffed sabudana vada immediately with peanut curd chutney.