Preparing Sabudana - Vada |

Summary

In this video, Summa takes you through the simple steps of making delicious Sabudana Vada using basic ingredients. Starting with soaking sago overnight, she demonstrates the preparation process, including roasting peanuts, mashing boiled potatoes, and mixing the ingredients. She explains the importance of proper soaking for crispy and well-cooked vadas, and offers tips on frying them to perfection. The video encourages viewers to like, share, and subscribe, and promises more recipes in future episodes. It's a fun, easy-to-follow recipe for a popular Indian snack.

Takeaways

• 😀 Start by soaking 1 cup of sabudana (sago) in an equal amount of water for 6 to 8 hours or overnight.
• 😀 Ensure that the sabudana is well-soaked to prevent it from cracking while frying.
• 😀 Roast peanuts without oil, remove their skin, and crush them coarsely for a nice texture.
• 😀 Boil potatoes and mash them well before mixing with other ingredients.
• 😀 Add crushed peanuts, green chilies, and salt to the mashed potatoes according to taste.
• 😀 Gently mix the soaked sabudana with the mashed potato mixture, ensuring not to over-mash.
• 😀 Heat oil or ghee in a kadhai on low to medium heat. The oil should not be too hot to avoid burning.
• 😀 Fry the sabudana vadas until golden brown on one side before flipping them to avoid sticking.
• 😀 Proper soaking (6-8 hours) ensures that sabudana doesn't splatter in the oil while frying.
• 😀 Serve the sabudana vadas hot for the best taste and texture.
• 😀 Encourage viewers to like, share, and subscribe to the channel for more recipes.

Q & A

What is the key ingredient used to make Sabudana Vada?

The key ingredient used to make Sabudana Vada is Sabudana (sago), which is soaked in water before being mixed with other ingredients.

How long should the Sabudana be soaked before making the vadas?

Sabudana should be soaked for 6 to 8 hours or overnight in water to ensure it absorbs enough moisture.

Why is it important not to overcook or over-mash the Sabudana?

It's important not to overcook or over-mash the Sabudana because it needs to retain its shape and texture to create crispy vadas. Over-mashing can make the vadas too soft and they may not hold together well while frying.

What is the purpose of roasting the peanuts in the recipe?

Roasting the peanuts helps enhance their flavor, remove the skin, and make them easier to grind into a coarse texture. This adds crunch and flavor to the Sabudana Vada.

Can I use store-bought peanut butter instead of roasted peanuts in this recipe?

It is best to use roasted and ground peanuts as the texture and flavor are different from store-bought peanut butter. The coarser grind of roasted peanuts provides a crunch that is important for the vada's texture.

How do I know when the oil is at the right temperature for frying the vadas?

The oil should be hot, but not smoking. If the oil is too hot, the vadas will burn on the outside while remaining uncooked inside. To check, drop a small piece of the mixture into the oil; if it rises to the surface immediately, the oil is ready.

Can I use ghee instead of oil for frying?

Yes, you can use ghee instead of oil. Ghee will add a richer flavor and a more traditional taste to the Sabudana Vada.

What can I do if my Sabudana Vadas are sticking to the spatula during frying?

To prevent the vadas from sticking to the spatula, ensure that the oil is not too hot, and gently flip the vadas once they are golden brown on one side. You can also try using a non-stick spatula or a slotted spoon.

What are the best side dishes or dips to serve with Sabudana Vada?

Sabudana Vadas are typically served with chutneys such as mint chutney, tamarind chutney, or yogurt. You can also pair them with a fresh salad or a bowl of spicy pickle.

How long can I store leftover Sabudana Vadas?

Leftover Sabudana Vadas can be stored in an airtight container for up to 2 days at room temperature. For best results, reheat them in a hot pan to restore their crispiness.