Sabudana Wada Recipe

Sabudana Wada – Learn how to prepare this traditional Maharashtrian dish

Sabudana Wada is prepared using Tapioca / Sago pearls. It is a vegan and gluten-free recipe.

Typically prepared during fasting festivals like Navratri, Ekadashi, Mahashivratri, etc. it is widely popular in Maharashtra.

I normally prepare it for regular evening snacks too and love to have it with peanut curd chutney.  I guess its the simplicity of the dish, the spices used, peanuts and sago which give this dish a unique flavor. Of all the upwas related dishes , this one seconds the charts always.

The main hurdle in preparing this dish perfectly is the sabudana pearls soaked well and the wada fried perfectly. Now I have had disasters as a young adult with this dish. The wada would become glue like inside and a complete mess.  But with time and practice I have finally been able to master preparing this dish perfectly for preparation even in huge quantities.

The key to having the sabudana soaked well is soaking it overnight.  Next morning, sabudana should get easily pressed if it has been properly soaked. I also love to add peanut powder in 1:1 proportion for this recipe since the peanuts give the soft sabudana wada a nice crunch and bite.

I usually serve it with Peanut Curd chutney and Red chilly coconut chutney.

For detailed recipe of Sabudana Wadas see below. Don’t forget to like, share and rate the recipe.

Print Recipe

Sabudana Wada Recipe

Learn how to prepare this traditional Maharashtrian dish of Sabudana Wada

Cuisine

Maharashtrian

Prep Time

20 minutes

Cook Time

20 minutes

Passive Time

12 hours (soaking)

Servings

people

Ingredients

• 2 Cup Sabudana or Sago
• 2 Potato
• 1 Cup Coarsely Ground Roasted Peanut Powder
• 1 Tsp Cumin Seeds
• 2 TBSp Chopped Green Chillies
• 2 TBSp Chopped Coriander
• Black Salt / Regular Salt to taste
• Sugar per taste
• Cold pressed Groundnut oil For Frying

Cuisine Maharashtrian Prep Time 20 minutes Cook Time 20 minutes Passive Time 12 hours (soaking) Servings people Ingredients 2 Cup Sabudana or Sago 2 Potato 1 Cup Coarsely Ground Roasted Peanut Powder 1 Tsp Cumin Seeds 2 TBSp Chopped Green Chillies 2 TBSp Chopped Coriander Black Salt / Regular Salt to taste Sugar per taste Cold pressed Groundnut oil For Frying

Instructions

Sabudana Soaking

1. Soak the sabudana overnight. Wash the sabudana to remove all the starch. The water in which sabudana is washed should be transparent. Use 1:1 proportion of water and sabudana to soak. Water should be only that much in which the sabudana submerges
2. In the morning, drain the sabudana over a sieve for 20-20 minutes. The test to check if sabudana is soaked properly is by pressing the pearl between your finger and thumb. It should be easy to smash.

Preparing the Wadas

1. Boil the Potato, cool it completely and dice it into small pieces
2. Mix the sabudana, coarsely grounded peanut powder, coriander, potato, salt and sugar together.
3. Prepare round flat wadas from them by applying ghee / oil to palms. Ensure wadas are not breaking up and the pressed mixture is bound well.

   
4. In a deep heavy bottomed pan, pour oil for frying. Let the oil heat properly. Drop the wadas and fry them till they are a nice golden brown color. Fry on medium flame to ensure they get cooked from inside as well as outside
5. The wadas should be crunchy from outside and a bit soft in the middle
6. Serve the Sabudana Wadas with Peanut curd chutney and Red chilly coconut chutney

   

To check other Navaratri / fast related recipes, click on below links:

Ratalyacha Kees , Sabudana Khichadi, Sabudana Wada,

Bhagar/Samo Rice Khichadi, Danyachi Amti, Kacchya Kelyache Kofte / Raw Banana Kofta Curry

Upwas Dhokla, Upwas Idli, Upwas Kachori, Upwas Thalipeeth, Upwas Misal

Rajgira Dosa, Rajgeera Roti

For other category recipes, click on below:

Breakfast and Brunch

Sweet Tooth

Munchies

Holiday, Events and Festivals

Till Next Time, Bon Appetite,

Love and Luc,

Apps