Sabudana vada - Revision history

LucileBrownbill: updated formatting additionally and cleaned formatting per sources

2026-02-01T22:23:45Z

updated formatting additionally and cleaned formatting per sources

← Older revision		Revision as of 03:53, 2 February 2026
Line 20:		Line 20:
	}}		}}

	'''Sabudana vada''', also called 'sabu vada', is a traditional deep fried [[fritter]] from [[Maharashtra]], [[India]]. It is often served with spicy green [[chutney]] ~~and~~ along with hot [[Masala chai\|chai]] and is best eaten fresh.<ref>{{cite book\|last=Khatan\|first=Asha\|title=Epicure's Vegetarian Cuisines of India \|publisher=Popular Prakashan\|page=68\|isbn=81-7991-119-5\|url=https://books.google.com/books?id=Jsjy5ht2Xh8C~~&pg=PA68~~&dq=sabudana+wada&ei=~~HXCQSem_H4S6kQTc1cTIBQ~~\|accessdate=2009-02-09}}</ref> In other parts of the country, Sabudana vada ~~are~~ the best option to have when fasting. It's usually during religious festivals and during fast/vrat/upvaas especially in Navratri vrats. Like all [[vada (food)\|vada]]s, these are best eaten fresh. Sabudana vadas are crunchy and "melt in the mouth."~~{{citation needed\|date=October 2016}}~~<ref>{{Cite web\|last=Kitchen\|first=Chanchal's\|date=\|title=Sabudana vada\|url=https://chanchalskitchen.com/navratri-special-sabudana-vada/\|url~~-status~~=~~live\|~~archive-~~url=~~\|archive-date=\|access-date=\|website=}}</ref>		'''Sabudana vada''', also called 'sabu vada', is a traditional deep-fried [[fritter]] from [[Maharashtra]], [[India]]. It is made from [[Tapioca pearl\|tapioca pearls]] (sabudana), mashed potatoes, peanuts and spices.<ref name=":0">{{Cite web \|last=Amit \|first=Dassana \|date=2023-02-25 \|title=Sabudana Vada Recipe (Traditional Fasting Recipe) \|url=https://www.vegrecipesofindia.com/sabudana-vada-recipe-how-to-make-sabudana-vada-recipe/ \|access-date=2023-12-23 \|website=Dassana's Veg Recipes \|language=en-US}}</ref> It is often served with a spicy green [[chutney]] along with hot [[Masala chai\|chai]] and is best eaten fresh.<ref>{{cite book\|last=Khatan\|first=Asha\|title=Epicure's Vegetarian Cuisines of India \|date=February 2004 \|publisher=Popular Prakashan\|page=68\|isbn=81-7991-119-5\|url=https://books.google.com/books?id=Jsjy5ht2Xh8C&dq=sabudana+wada&pg=PA68\|accessdate=2009-02-09}}</ref> In other parts of the country, Sabudana vada is the best option to have when fasting. It's usually eaten during religious festivals and during fast/vrat/upvaas, especially in [[Navaratri\|Navratri]] vrats. Like all [[vada (food)\|vada]]s, these are best eaten fresh. Sabudana vadas are crunchy and "melt in the mouth."<ref>{{Cite web\|last=Kitchen\|first=Chanchal's\|date=\|title=Sabudana vada\|url=https://chanchalskitchen.com/navratri-special-sabudana-vada/\|archive-url=https://web.archive.org/web/20210117060720/https://chanchalskitchen.com/navratri-special-sabudana-vada/\|archive-date=17 January 2021\|access-date=\|website=\|url-status=dead}}</ref>

	==Preparation ~~and recipe~~==		== Preparation ==
	~~[[File:Sago Vada.jpg\|thumb\|200px\|Sago vada images]]~~		The white tapioca pearls or sabudana are soaked in water for several hours to soften them. The softened sabudana is mixed with cooked mashed potatoes, roasted crushed peanuts and a few herbs and spices and seasoned with lemon juice, sugar and salt. Round patties are formed from this mix which are deep-fried.<ref name=":0" />
	~~Methods of preparation are simple, but time-consuming, as the main ingredients used in preparation of Sabudana vada require some processing. For example, [[sabudana]] (~~tapioca pearls~~) the main constituent of vada, need to be~~ soaked overnight; potatoes need to be boiled, peeled and then mashed; and peanuts need to be roasted and ground to a coarse powder after removing their husks. Additional ingredients of Sabudana Vada include: Red chili, Green chilies and Coriander leaves (finely chopped), salt and vegetable oil (for deep frying).

	~~;Recipe~~

	~~#. Soak sabudana overnight~~ in ~~a little~~ water~~, just enough~~ to ~~cover the sabudana~~. ~~Drain any excess water from the~~ sabudana.

	~~#. Take~~ roasted peanuts and ~~remove the husk. Grind the peanuts to~~ a ~~coarse powder,~~ and ~~add it to the sabudana. Add mashed potato along~~ with ~~red chilli powder~~, salt~~, green chillies & coriander (Finally chopped), and mix well~~.

	~~#. Make small balls with~~ this ~~mixture (a little smaller than a golf ball), flatten them a bit, and set aside.~~

	~~#. Fry these flattened pieces in the smoky hot oil, until they turn golden brown. The sabudana vadas~~ are ~~ready now.~~

	~~#. Serve the sabudana vadas plain or with ketchup, and a hot cup of tea or coffee~~.

	==Serving==		==Serving==
	During the [[monsoon]] season, it is popular to eat [[bhajia]]s/[[pakora]]s (fried snack) with a cup of adrak chai (ginger tea). One such monsoon special crispy fried preparation is sabudana vada. Although it is [[deep fried]], it is sumptuous and light. It is also eaten on days of fasting in [[Maharashtra]] ~~for~~ e.g., [[Chaturthi]] etc.		During the [[monsoon]] season, it is popular to eat [[bhajia]]s/[[pakora]]s (fried snack) with a cup of adrak chai (ginger tea). One such monsoon special crispy fried preparation is sabudana vada. Although it is [[deep fried]], it is sumptuous and light. It is also eaten on days of fasting in [[Maharashtra]] e.g., [[Chaturthi]] etc.
	<gallery align="left" widths="200px" heights="170px">		<gallery align="left" widths="200px" heights="170px">
	File:Sabudana vada with chutney.JPG\|Closeup of sabudana vada with chutney		File:Sabudana vada with chutney.JPG\|Closeup of sabudana vada with chutney
	File:Sabudana Vada With Yogurt-Celantro Chutni.jpg\|Sabudana Vada With Yogurt-~~Celantro Chutni~~		File:Sabudana Vada With Yogurt-Celantro Chutni.jpg\|Sabudana Vada With Yogurt-Cilantro Chutney
	File:Sabudana Wada.jpg\|Sabudana Wada		File:Sabudana Wada.jpg\|Sabudana Wada
	</gallery>		</gallery>
Line 63:		Line 50:
	[[Category:Indian fast food]]		[[Category:Indian fast food]]
	[[Category:Fritters]]		[[Category:Fritters]]
	[[Category:~~Potato dishes~~]]		[[Category:Fried potato]]
	[[Category:Cassava dishes]]		[[Category:Cassava dishes]]


	{{India-cuisine-stub}}		{{India-cuisine-stub}}
	~~{{en-Wikipedia}}~~

CleanupBot: /* External links */clean up, add source tag

2021-06-01T21:56:07Z

External links: clean up, add source tag

← Older revision		Revision as of 03:26, 2 June 2021
Line 68:		Line 68:

	{{India-cuisine-stub}}		{{India-cuisine-stub}}
			{{en-Wikipedia}}

>Spudlace: −Category:Doughnuts; −Category:Deep fried foods; +Category:Fritters; +Category:Potato dishes; +Category:Cassava dishes using HotCat

2021-02-01T20:15:50Z

−Category:Doughnuts; −Category:Deep fried foods; +Category:Fritters; +Category:Potato dishes; +Category:Cassava dishes using HotCat

New page

{{short description|Tapioca pearl fritters from Maharashtra, India}}
{{Use dmy dates|date=August 2019}}
{{More citations needed|date=January 2008}}
{{Infobox prepared food
| name = Sabudana vada
| image = Sabudana vada.JPG
| image_size = 250px
| caption =
| alternate_name = Sabu vada
| country = [[India]]
| region = [[Maharashtra]]
| creator =
| course =
| type =
| served =
| main_ingredient = Tapioca pearls (''sabudana''), potato, peanuts, ginger, green chili, baking powder, seasoning
| variations =
| calories =
| other =
}}

'''Sabudana vada''', also called 'sabu vada', is a traditional deep fried [[fritter]] from [[Maharashtra]], [[India]]. It is often served with spicy green [[chutney]] and along with hot [[Masala chai|chai]] and is best eaten fresh.<ref>{{cite book|last=Khatan|first=Asha|title=Epicure's Vegetarian Cuisines of India |publisher=Popular Prakashan|page=68|isbn=81-7991-119-5|url=https://books.google.com/books?id=Jsjy5ht2Xh8C&pg=PA68&dq=sabudana+wada&ei=HXCQSem_H4S6kQTc1cTIBQ|accessdate=2009-02-09}}</ref> In other parts of the country, Sabudana vada are the best option to have when fasting. It's usually during religious festivals and during fast/vrat/upvaas especially in Navratri vrats. Like all [[vada (food)|vada]]s, these are best eaten fresh. Sabudana vadas are crunchy and "melt in the mouth."{{citation needed|date=October 2016}}<ref>{{Cite web|last=Kitchen|first=Chanchal's|date=|title=Sabudana vada|url=https://chanchalskitchen.com/navratri-special-sabudana-vada/|url-status=live|archive-url=|archive-date=|access-date=|website=}}</ref>

==Preparation and recipe==
[[File:Sago Vada.jpg|thumb|200px|Sago vada images]]
Methods of preparation are simple, but time-consuming, as the main ingredients used in preparation of Sabudana vada require some processing. For example, [[sabudana]] (tapioca pearls) the main constituent of vada, need to be soaked overnight; potatoes need to be boiled, peeled and then mashed; and peanuts need to be roasted and ground to a coarse powder after removing their husks. Additional ingredients of Sabudana Vada include: Red chili, Green chilies and Coriander leaves (finely chopped), salt and vegetable oil (for deep frying).

;Recipe

#. Soak sabudana overnight in a little water, just enough to cover the sabudana. Drain any excess water from the sabudana.

#. Take roasted peanuts and remove the husk. Grind the peanuts to a coarse powder, and add it to the sabudana. Add mashed potato along with red chilli powder, salt, green chillies & coriander (Finally chopped), and mix well.

#. Make small balls with this mixture (a little smaller than a golf ball), flatten them a bit, and set aside.

#. Fry these flattened pieces in the smoky hot oil, until they turn golden brown. The sabudana vadas are ready now.

#. Serve the sabudana vadas plain or with ketchup, and a hot cup of tea or coffee.

==Serving==
During the [[monsoon]] season, it is popular to eat [[bhajia]]s/[[pakora]]s (fried snack) with a cup of adrak chai (ginger tea). One such monsoon special crispy fried preparation is sabudana vada. Although it is [[deep fried]], it is sumptuous and light. It is also eaten on days of fasting in [[Maharashtra]] for e.g., [[Chaturthi]] etc.
<gallery align="left" widths="200px" heights="170px">
File:Sabudana vada with chutney.JPG|Closeup of sabudana vada with chutney
File:Sabudana Vada With Yogurt-Celantro Chutni.jpg|Sabudana Vada With Yogurt-Celantro Chutni
File:Sabudana Wada.jpg|Sabudana Wada
</gallery>

==See also==
* [[List of doughnut varieties]]
* [[List of fried dough varieties]]
*{{portal-inline|Food}}

==References==
{{reflist}}

==External links==
*{{commonscat-inline}}
{{Doughnuts}}
{{Indian Dishes}}

[[Category:Maharashtrian cuisine]]
[[Category:Indian snack foods]]
[[Category:Indian fast food]]
[[Category:Fritters]]
[[Category:Potato dishes]]
[[Category:Cassava dishes]]

{{India-cuisine-stub}}